Roasted Sweet Potatoes and Cauliflower Soup

This soup is delicious served hot or cold, and is even better the next day.

Serves: 8Hands-on: 40 minutesTotal: 40 minutesDifficulty: Easy

Serves: 8


  • 1 head cauliflower, outer stems removed, chopped into small florets
  • 4 medium sweet potatoes, peeled and diced
  • 3 Tbsp. olive oil, divided
  • 1 tsp. smoked paprika
  • 1⁄2 tsp. salt
  • 2 tsp. garlic powder
  • 1 medium white onion, peeled and diced
  • 4 cups vegetable broth
  • 1⁄4 cup chopped roasted red pepper


  • Preheat oven to 400°F. Place cauliflower and sweet potatoes on cookie sheets and, using hands, coat with 2 tablespoons olive oil. Sprinkle with smoked paprika, salt, and garlic powder. Bake until softened and browned, approximately 10 to 15 minutes.
  • Meanwhile, in a large stockpot, sauté onion over medium-high heat in remaining 1 tablespoon. olive oil until translucent, about 8 minutes.
  • Add vegetable broth and roasted vegetables to pot. Bring to a boil, then reduce heat to low, cover, and simmer 15 minutes. Stir in roasted red pepper.