Sweet potato, cauliflower soup

 Sweet potato, cauliflower soup


  • 1 brown onion, roughly chopped.

  • 1 peeled garlic clove,

  • 4 cups of chopped sweet potatoes, skin on for extra nutrition,

  • 1/4 cauliflower head cut into florets,

  • 2 tablespoons of extra virgin olive oil,

  • salt and pepper for seasoning,

  • 1 teaspoon of tomato paste

  • 2 tablespoons of chia seeds,

  • basil leaves


  1. Heat up the oil in a large pot, add all the chopped vegetables and cook over medium heat for 3-4 minutes to slightly caramelize.

  2. Add enough water to submerge the vegetables by 2-3 cm, add tomato paste and season with salt.

  3. Turn the heat to low and cook for 20 minutes.

  4. Add the chia seeds and cook for a further 10 minutes.

  5. Turn off the heat.

  6. Using a stick blender, bliz to your desired consistency (I like a few chunks in there, but my kids don’t…). If too thick, add a little water to loosen it.

  7. Top with basil leaves and a drizzle of chillie oil, or, if you have it, a dairy free pesto (to keep it vegan. Use normal pesto if you don’t mind dairy). Enjoy and keep warm!!

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