Hearty Vegan Soup Featuring Sweet Potatoes and Cauliflower

Ingredients 0/12

Step 1

Bring a large pot of water to a boil, then toss in the carrots and sweet potato. Turn the heat down to low and let them simmer for about 5 minutes until they’re just starting to get tender. Next, add the cauliflower, celery, garlic, and turmeric to the pot, giving everything a good stir. Let it all cook gently for around 15 minutes, stirring every now and then, until the cauliflower is soft but still holds its shape.

Step 2

While the veggies are simmering, heat some olive oil in a frying pan over medium heat. Add the chopped onion, sprinkle with a pinch of salt, and cook it, stirring often, until it turns golden and sweet—this should take about 5 to 7 minutes.

Step 3

Once the onions are ready, stir them into the soup along with the coconut cream and dill. Season with salt and pepper to your liking, then take the pot off the heat. Pour the soup into a large bowl and let it cool for 5 to 10 minutes before stirring in the lemon juice. Give it a taste and add more lemon juice, salt, or pepper if needed.

Step 4

Finally, use an immersion blender to puree the soup until it’s nice and smooth. You can enjoy it warm right away or pop it in the fridge to serve chilled later.