Curried Cauliflower and Sweet Potato Soup

by on December 2, 2010
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Curried Cauliflower and Sweet Potato Soup

When daytime temperatures dip into the 40’s, I want soup.  Every day. For every meal.  Suddenly, eating a lunchtime salad has all the appeal of chewing ice, so at the beginning of each week, I make a big pot of vegetable-filled soup and portion it out into glass containers to be reheated for lunches throughout the week.  At night, I tend to favor soups that “get it all in”–veggies, starch, and beans–because when I’m in hibernation mode, I don’t want to worry about main dishes and side dishes and all that nonsense.  I want my whole meal in a nice, steaming bowl of soup.

Of course, I still make sure my family eats their fresh, leafy greens.  Somehow, a salad’s  more palatable when it’s on a plate next to a bowl of soup and we can alternate bites of homegrown spinach and oak-leaf lettuce salad with spoonfuls of hot soup.  I’d guess about 75% of the dinners I serve my family in the colder months consist of soup, salad, and often some kind of bread.  The kind of soup depends on what vegetables we have in the refrigerator and what flavors we’re craving.

For reasons I’m not entirely sure of, cauliflower reminds me of curry, so when my husband came home from the grocery store with a huge head of cauliflower, I immediately envisioned it dyed bright yellow by turmeric and fragrant with cardamom and cumin.  I’m comfortable with creating my own spice blends, but for time’s sake I decided to use a family-favorite short cut: Maharajah blend curry powder.  I’ve been using this style of curry powder for years, and I truly believe I could use it to season an old shoe (non-leather, of course) and my family would devour it.  I won’t be performing that experiment just yet (shoes are expensive), but I have tried it on vegetables my daughter usually dislikes, such as eggplant, and had her coming back for seconds.  This fragrant soup was no exception.  Though she doesn’t usually like sweet potatoes in savory dishes, E pronounced this soup a winner.  I made it on the mild side, but you can make it as spicy as you like by using hotter peppers or more ground red pepper.

Curried Cauliflower and Sweet Potato Soup


Curried Cauliflower and Sweet Potato Soup
Prep time
Cook time
Total time
This is one of those dishes that taste even better the next day, after the flavors have had time to develop, so feel free to make it ahead of time and reheat it. Most of the seasoning comes from curry powder–a full tablespoon–so be sure to use a fresh, high-quality curry powder (or simply one that you like). My favorite is the Maharajah blend, which contains cardamom and saffron, and is available from both The Spice House and Penzeys. I add it in two stages to give the best flavor.
Serves: 8
  • 1 large onion, peeled and chopped
  • 1/2 teaspoon cumin seeds
  • 1 tablespoon ginger paste or minced ginger root
  • 1 small chile pepper, such as jalapeño or serrano, seeded and minced
  • 3 cloves garlic, minced
  • 4 cups vegetable broth (or water plus bouillon cubes)
  • 1 pound sweet potatoes (about 1 large), peeled and cut into 3/4-inch cubes
  • 1 tablespoon mild curry powder, divided
  • 1/8 teaspoon cinnamon
  • 1 large head cauliflower, separated into bite-sized flowerets
  • 1 15-ounce can chickpeas, rinsed and drained (or 1 1/2 cups cooked chickpeas)
  • 1 15-ounce can diced tomatoes
  • 2-4 cups water
  • 1 teaspoon salt (or to taste)
  • 1/4 tsp cayenne pepper (or to taste)
  • 1 tablespoon natural peanut butter
  1. Heat a large non-stick pot (4 quarts or larger). Add the onion and cook, stirring, until it begins to soften, about 3-4 minutes. Add the cumin seeds, ginger, chile pepper, and garlic, and cook, stirring constantly, for another 30 seconds.
  2. Stir in the broth, sweet potatoes, 1 teaspoon of the curry powder, and cinnamon. Bring to a boil, reduce heat, cover and cook over low heat until sweet potato softens, about 20 minutes.
  3. Add the cauliflower, chickpeas, and tomatoes to the pot. Add just enough water to almost cover the cauliflower, probably about 3 cups. Stir in the remaining 2 teaspoons of curry powder, and add salt and cayenne pepper (more if you like things hot, less or none at all if you prefer it not spicy). Cover and simmer until cauliflower is tender, about 15-20 minutes. Stir in the peanut butter and serve hot.
Instant Pot or Other Electric Pressure Cooker Instructions:
Follow the instructions in Step 1 using the Saute or Brown setting on your electric pressure cooker. In Step 2, instead of bringing to a boil, close the lid, lock it and make sure the release valve is set to pressure. Use the manual or high pressure setting and set the time for 4 minutes. After the time is up, turn the cooker off and carefully turn the release valve to quick release the pressure. Follow Step 3 using the saute setting on low or medium heat. (You may also try returning the cooker to high pressure for 1 minute and then turning it off and letting the pressure come down naturally.) Stir in peanut butter just before serving.

Nutrition Note: The peanut butter adds a gram of fat per serving but gives the soup a richness you won’t want to miss. If necessary, you can leave it out or substitute with cashew butter or another nut butter.
Nutrition Information
Serving size: 1/8th of recipe Calories: 181 Fat: 1.9g Carbohydrates: 35.6g Sugar: 7.6g Sodium: 866mg Fiber: 7.7g Protein: 7.4g


Cauliflower Loves Curry in These Recipes, Too:

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A little dab of peanut butter gives this vegan soup a rich flavor. Pressure cooking instructions are included so you can make it in an Instant Pot if you like.

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{ 90 comments… read them below or add one }

1 Mary (What's Cookin' with Mary) December 2, 2010 at 12:11 pm

I caught a bug over the weekend and have made a different soup pretty much every night. Something about being sick… the weather being cold… and wanting mourishment in the form of hot liquid.

I also associate cauliflower with curry. Seems like a match made in heavan. Great recipe Susan. Thank you!!


2 Janel December 2, 2010 at 1:26 pm

I’m with you! I could eat soup for every meal all winter and love having a complete meal in a bowl. Hearty minestrone is my favorite, but this looks amazing (I love curry, cauliflower and sweet potato – perfect!) Thanks for another great recipe.


3 Jeanette December 2, 2010 at 2:12 pm

I love curry, and the idea of an “all in one” soup. Interesting touch of peanut butter at the end.


4 one rad mama December 2, 2010 at 2:40 pm

I don’t have cumin seeds, just ground cumin. Would I use the same amount?

I also associate cauliflower with curry and am totally down with all in one soups! One pot meals are easier to clean up…

I can’t wait to try this out! It sounds delicious :).


5 SusanV December 2, 2010 at 3:08 pm

Sure, just add the ground cumin when you add the teaspoon of curry powder. Hope you enjoy!


6 pb December 5, 2010 at 9:36 pm

If I may, One Rad Mama, the main flavour in curry powder is generally that of dried coriander, so a mixture of cumin and coriander will also work will just the cumin.



7 Erika @ Health and Happiness in LA December 2, 2010 at 4:25 pm

This soup sounds great. I love chickpeas and sweet potatoes in soup. I’d like to try that curry powder, I feel like the generic stuff I bought isn’t very good.


8 Rachel December 2, 2010 at 6:45 pm

Soup sounds really good right about now, especially this one! I’ve been putting curry powder in everything lately (even Thanksgiving dressing) and your soup’s two main ingredients put me in fall vegetable heaven!
I have to say, I love your cauliflower dal with panch phoran so much. My mom and I found the spice mix and made the recipe a while back and we’ve both made it repeatedly since then. We divided the container of panch phoran so we could both have some and I’ll be so sad when mine runs out!


9 katy December 2, 2010 at 8:35 pm

I’ve recently developed an allergy to tomatoes, which is agonizing because half the foods I love contain tomatoes. Curry! Salsa! Pasta sauce! It breaks my heart. I know nothing can really replace the flavor of tomatoes, but since this soup only contains one can, I thought I’d give it a shot: can you think of any possible substitute?

While I’m here, I wanted to say that I make your impossible pumpkin pie every year at Thanksgiving, and everyone loves it. Thank you!!


10 SusanV December 2, 2010 at 8:51 pm

I’m glad to hear you like the pumpkin pie! For this recipe, I would probably either leave out the tomatoes or add another vegetable. I’ve seen tomato-less pasta sauces made of carrots, so maybe you could try adding some to this.


11 Dawn December 3, 2010 at 8:25 am

Looks delicious! I love cauliflower with Indian spices too. Can’t wait to try it. I want soup when it’s cold too. Made an easy white bean soup last night and the whole time I was thinking–why don’t I have a pressure cooker like Susan at FFV?!


12 Kalynskitchen December 3, 2010 at 9:03 am

I agree that soup is the perfect dinner when it’s winter and you really just want to tuck a fuzzy blanket around your knees and read a book! My meals are much more interesting when the weather is warmer. This looks like a healthful but delicious dinner.


13 Simona December 3, 2010 at 6:11 pm

I just made it and it’s delicious!!


14 Alessandra December 3, 2010 at 10:37 pm

Yum, I think that Cauliflower goes perfectly with curry!

Thank you for sharing


15 olivia December 4, 2010 at 9:13 pm

hi, susan. i had this recipe saved on my desktop to make soon. i wasn’t sure when because today i had a day long conference. well, i JUST now got in and the soup was waiting for me on the table along with some warm french bread. the husband came through. it was super delicious. what a good recipe. thanks! blessings.


16 Kulsum at JourneyKitchen December 5, 2010 at 1:22 am

I agree to that somehow when I see cauliflower I when to go Indian, ofcourse thts also because I’m an Indian but even otherwise, some vegetables are at there best Indian style! I have not really paired cauliflower with sweet potato, I’m sure its lovely! I certainly posted a cauliflower curry with dried fenugreek leaves you should try it if you like cauliflower 😀


17 jodye @ 'scend food December 5, 2010 at 1:31 am

My two favorite vegetables, plus curry powder and all kinds of wonderful warming spices in one dish, this is a winner for sure!


18 Kaitlin December 5, 2010 at 8:05 am

Sounds like aloo gobi soup! Yum! I always want soup at this time of year, too 🙂


19 Stanislav December 5, 2010 at 1:35 pm

Hi, good to hear you enjoyed some fine weather. I want this soup without 40’s 🙂


20 Kelly December 5, 2010 at 1:55 pm

Looks wonderful, Susan! My new blog– — focuses on eating vegan and losing weight on a budget. I will refer to your website often for recipes.
Thanks! 🙂


21 Mr. J December 5, 2010 at 9:25 pm

This recipe looks great. I can’t wait to try it. My wife and I have been eating lots of soups as well. When the temp starts getting low nothing beats a hot bowl of soup. Yum.


22 pb December 5, 2010 at 9:39 pm

Hi Susan,
Apart from the chickpeas, this is very like the ‘alu gobhi’ or potato cauliflower subji thats popular in Indian homes.. But adding the chickpeas and making this stew like is a great way to make it more wholesome w/o adding too much rice/bread as we are wont to, and definitely more satiating w/o adding too many calories..

Sweet potato + peanut butter combination will make this really comforting ( definitely to me)..

thanks for one more great recipe!



23 CarrieAnn December 6, 2010 at 8:17 am

This soup was absolutely fantastic! It was the first recipe that I have made from this site, and now I am addicted. I will add more veggies next time; I think I put in too much water. I can’t wait to make this again. 🙂


24 AJ December 6, 2010 at 7:40 pm

Effortlessly easy to make! I’ve loved every recipe I’ve tried from this site (and my picky carniverous husband has been enjoying my experiments) and this one came together so well. Perfect for the 32F weather – it’s a soup that says “I’m ready for snow”.
No modifications used. just awesome results 🙂


25 GayathriB December 6, 2010 at 10:28 pm

Just made this soup and it was fabulous! Cauliflower is my fav veggie, maybe that’s cause I am Indian! :). I made the soup spicier by adding some smoked paprika! It was just delicious!! Can’t wait to have it again for lunch tmrw! Thank you!


26 Amber Shea @Almost Vegan December 6, 2010 at 11:42 pm

GORGEOUS…exactly the kind of warm, spicy meal I crave in the winter.


27 Mary Pomerantz December 7, 2010 at 12:09 pm

This has nothing to do with the recent post. I just wanted to say, congratulations on being named Veg News Favorite Blog of the Year! I like to spread the word to everyone that I talk “vegan” to about your blog. It has continued to be my favorite go-to place for a recipe. Thanks, Susan, for continuing to inspire all of your readers, including me!


28 SusanV December 7, 2010 at 12:14 pm

Thanks so much, Mary!


29 JEssica December 7, 2010 at 9:11 pm

Love the beautiful turmeric cauliflower!


30 mindy December 7, 2010 at 10:17 pm

this was delicious :). i subbed kidney beans (just made hummus), added extra garlic, & added kale (my weakness in stew-y soups).
the peanut butter is a great touch.
thank you!


31 Sam December 8, 2010 at 1:40 pm

I just wanted to tell you how much I loved this recipe! This is the first recipe of yours that I tried and although I’m not a vegan (only a vegetarian) I visit your site often for inspiration and such for my own creations. I really liked this soup and to be quite honest, even though I generally love indian food have yet to find a recipe (thats not made by a person of indian decent) that doesn’t make the curry I’m using taste bitter. Yours was fantasic! Keep up the good work and I’m looking forward to trying many more.
Thanks for your time,


32 Grandpa Ron December 8, 2010 at 2:35 pm

The soup was delicious, and yes, better the next day. Since I like a little fire to my soups with an Indian or Mexican overtone, I left the seeds in the jalapeño and did away with the cayenne. Tonight will be what’s left over with some rice from last night’s supper some cabbage or chopped spinach in it.


33 Ian December 8, 2010 at 5:52 pm

Bless you for this idea from a Brit currently suffering from temperatures of 28 degrees F (-2 C). Exactly what was needed! (And the peanut butter is a particularly nice touch.)


34 Bridget December 9, 2010 at 3:49 pm

This sounds like a fabulous recipe!! I can’t wait to try it, I’ve been on a soup-craze lately too! The only problem is I’m allergic to both chickpeas and peanut butter. 🙁 Would it completely alter the soup to leave these out? Might I be able to substitute the chickpeas for some other sort of bean?? Thanks again for your invaluable website!!


35 SusanV December 9, 2010 at 4:19 pm

I think you could safely substitute another bean for the chickpeas and leave the peanut butter out. I hope you enjoy it!


36 Anne December 11, 2010 at 12:14 pm

Excellent recipe– Thanks! I love the addition of the peanut butter; it really balances the heat of the spices, ginger and pepper (I used Serrano). I also added peanuts at the end.


37 Heather December 12, 2010 at 12:03 pm

This soup was absolutely delicious. I added fresh coriander leaves and used only about a teaspoon of peanut butter, because I wanted a little richness but I find it often dulls the flavour of the spices. I used a fresh Indian spice mix I bought at the farmer’s market – I never realised what a difference a really good quality spice mix makes. I only had an 8oz can of tomatoes on hand, so I used about 2 cups less water, and it was fine. I am looking forward to enjoying the leftovers tonight, with a little baby spinach and perhaps some diced tofu. This soup will be going on my regular rotation 🙂


38 Marie-Pier Farmer December 12, 2010 at 1:23 pm

Hello Susan,

I am thinking about creating a website with Vegan and Vegetarian recipes easy to make… My site would be in french. I was wondering if you would be comfortable with me posting french version of some of your recipes while adding the link to your recipe in english.

Thank you for your answer.

MP (I am a Facebook friend of yours, you can find me under Marie-Pier)


39 SusanV December 13, 2010 at 2:58 pm

Hi Marie,

I don’t usually mind if people post translations of a few of my recipes. Please let me know if you plan to post more than 3 or 4. If it is less than 4, you have my permission.

Thanks for asking!


40 N.Root December 13, 2010 at 2:54 pm

I love soup and stew! Especially when it gets cold and I really love curry. So when I saw this recipe I was estatic! I cooked it over the weekend and let me tell you rhis soup was absolutely delicious and I have been recommending it to my friends. Infact I think I might have leftovers tonight. 🙂


41 Laura December 14, 2010 at 9:58 pm

Wow! I made this tonight after work, with my toddler twins running around and somehow I still managed to pull this off. So delicious, and my non-vegan husband ate at least seconds. This recipe will be a regular around here!


42 Megan December 19, 2010 at 3:15 pm

Dear Susan,

I have made so many of your recipes and have never once been disappointed! This soup was filling and had so much depth to the flavor. For some reason, I’ve never been a big soup eater, but we were all going back for seconds on this dish. A new favorite. My entire Christmas menu is planned from this site. Thank you for helping me expand my knowledge of vegan cooking — my family are happy to have more than grilled tofu on their plates!


43 Trina December 22, 2010 at 1:21 pm

Hi there! This soup is amazing! I made it yesterday with this romanesco (brocco-cauli mix) and added carrots …it was great! Thanks for the wonderful recipe!


44 Rod Weston December 29, 2010 at 9:15 pm

Your blog is incredible! The layout is clean and precise, the images are beautiful, your writing style complements your blog beautifully… and the recipes I’ve tried so far are great! I’m not a vegan, but I need to lose a lot of weight and I’ve never met a fat vegetarian, so I thought I’d jump on board. But I never expected to find food I actually enjoy! Thank you!


45 Julie January 9, 2011 at 2:13 pm

Made this for some guests and everyone loved it!! We ate it for days (over white rice) and were disappointed when it was gone!

Love your stuff. Thanks for making improving my cooking 🙂


46 Roisin January 18, 2011 at 4:20 am

Wow! I made this last night and it is fab! I’m looking forward to getting home this evening for more!!


47 Grandpa Ron January 25, 2011 at 4:03 pm

Made the Curried Cauliflower and Sweet Potato Soup. AMAZING! WONDERFUL! Want more adjectives? Make the soup. Glad I have enough for left overs.
Sue, I love you! Thanks!


48 Hugo February 5, 2011 at 4:31 pm

One of my favorites! I liked this so much, I made it two weeks in a row to bring for lunch at work. I’m craving it again, but will force myself to make something else this week.

A few tweaks on my part:
-Didn’t add the peanut butter to the soup, but added to my bowl at each serving. (the peanut butter is essential!)
-Added a diced red bell pepper, two sliced zucchini and about 1/3 cup raisins–all to good effect. The raisins give a nice, subtle sweetness to balance the spice.
-I found that cooking the sweet potato for a shorter time kept the cubes more intact.

Thanks for the great recipe!


49 charlie February 16, 2011 at 5:58 am

absolutely delicious =)


50 Moonwatcher February 19, 2011 at 10:42 pm

Hi Susan,

I started out intent on making this soup, but I ended up using the recipe as a template and turning it into more of a stew. I was in the mood for red lentils, so I used those instead of the chickpeas. I decided to roast the cauliflower and sweet potato, and I had a half of a green pepper, so I roasted that too. I tossed them all with garam masala before roasting them, then added them to the pot, along with the sauted onion, lentils and broth. For tomatoes, I reconstituted some dried ones I had, and used the water as part of the broth. The result is quite delicious. Thanks for a wonderful recipe, Susan, even if I didn’t make it as is!




51 Erica March 24, 2011 at 9:45 pm

Best soup in the entire universe!


52 Sophie March 27, 2011 at 11:41 am

Hello there!
I adore your blog and have made many of your recipes! Thinking of making this tonight and was wondering…does it go well with bread? And if so…what kind do you suggest? Peasant? Pita?


53 SusanV March 27, 2011 at 12:23 pm

I think it will go well with any kind of bread. A flatbread like naan or pita would probably be most appropriate, but I can see serving it with heartier breads, too.


54 Jenny April 22, 2011 at 9:57 pm

Another delicious success! I agree that the flavours develop as you let it sit, making it even better if you reheat it and eat it the next day… and I also definitely agree that the peanut butter adds great depth and a lovely richness to the soup. I have to say, though, that I was a little sad that my sweet potato chunks were falling apart when cooked for the time listed in the recipe… I would have to agree with Hugo on that point — cooking the sweet potato cubes for less time would leave them more intact [and probably more flavourful that way too].

In any case… it was still delicious! Thanks for another great recipe! 🙂


55 Julie & Marty July 10, 2011 at 9:26 am

This was ok the first day, but by the 3rd day, it was really delicious!


56 A.L.Wolfe December 3, 2011 at 5:53 pm

Oh yes! Winter = soup! This sounds very soothing. Tonight I made a pot of lentil gumbo and tossed in the used green tea leaves from my afternoon pot of tea, just because. Did not even alter the taste and I got more anti-oxidents. Love your site with such amazing recipes and photos!


57 Janers5 December 5, 2011 at 1:28 pm

I have made this soup twice now and I simply adore it! I used sunflower butter instead of peanut butter as Im allergic to peanuts. So good, especially on a cold day! Thanks so much Susan!


58 Goli December 5, 2011 at 7:52 pm

I made this soup last night and it was really delicious. Thanks for sharing the recipe. Also added a teaspoon of peanut butter to my bowl after I warmed it up today for lunch and yummmyyyyyyyy! It was lovely!


59 surrealchereal January 5, 2012 at 3:26 pm

I’ve just made this soup and it’s wonderful! I love it.


60 Bethyboo February 1, 2012 at 5:20 am

I’ve had a huge bag of frozen cauliflower in the freezer for months now, I love cauliflower and for some reason I’ve never gotten round to using it up. I also had 2 small sweet potatoes and a butternut squash sitting in the larder for a week or so with no inspiration to cook them with. So, I made this delightful soup! I didn’t have any saffron (outside of my means as a poor student) but it’s still beautifully fragrant, though I nixed the peanut butter and added a little bit of coconut cream instead. I replaced the chickpeas with white beans, a dash of lime juice and added a garnish of fresh coriander + lime zest. Really yummy and easy, the squash was lovely in this soup and I can’t wait for leftovers.


61 Marianne February 3, 2012 at 1:28 pm

Well this was another wonderful recipe from your site. I added brown basmati to it as well and probably doubled the spices yummie.


62 annr August 3, 2012 at 5:56 pm

I really liked this recipe. I’m not crazy about cooked cauliflower, but love curry so I gave it a try. I made one mistake – I substituted a jalapeno pepper for the chili pepper and still added the cayenne. It was a tad hot! I learned not to stand over the pot while sauteeing jalapeno – homemade pepper spray! In spite of my mistakes, it was delicious, with the spicy and sweet notes blending together even better on the second day. Another keeper!


63 Karen October 7, 2012 at 8:22 pm

Lovely and flavorful! Can’t wait to taste it tomorrow!
Substituted coconut creme in place of peanut butter and it gave an it an exotic eastern taste.


64 Carol November 17, 2012 at 6:57 pm

I have made the Curry Cauliflower and Sweet Potato Soup 2 times in the past month. The first time I used a can of organic Garbanzo beans from Trader Joe’s, the second time I used Garbanzo beans that I cooked myself and I much prefer cooking beans rather than using the canned beans. This will be a regular for me, I love it. Thanks so much for sharing!!!


65 Caity @ Moi Contre La Vie December 5, 2012 at 9:38 am

Yum! I’m on a total cauliflower kick, can’t wait to try this!


66 Arleen December 6, 2012 at 4:55 pm

I made this today and it was delicious. I did use frozen cauliflower because I had to have it now and that was all I had. I was not raised eating Indian spices and I loved this.


67 Randi January 7, 2013 at 6:50 pm

This was fantastic! Basically followed it all exact but used ground ginger and ground cumin. Came out delish. I topped it over some quinoa for a very filling, delicious meal. Another keeper, thank you : )


68 Patrick Flynn January 18, 2013 at 11:06 am

Looks like a winner love curry and soup! I am going to try a new trick that I got from a recipe on a diff site (post punk kitchen). Saute the cauliflower before doing anything else to get a little char on the edges, looks good visually, and tastes great. May have to use a smidge of cooking spray to keep it from sticking, 5 mins, flip (once or twice) then 5 more mins. Then set it aside for when the recipe calls for it to be added. I will report back how it goes, also going to use Japanese (Oriental/Murasaki) sweet potatoes, more of a nutty flavor to them, and they are whiter/yellowish.


69 Marsha January 18, 2013 at 1:51 pm

I adore soups and that’s what I ‘live’ on. Will be making this today. Thanks for the recipe.


70 Karpani January 19, 2013 at 7:00 pm

I just made this soup and it is the BOMB!! It is soooooo good! Thank you, thank you, thank you for this amazing recipe!
I overnight soaked and cooked the garbanzos which came out wonderfully creamy.
While I’ve been making my own curry blend for years, sans cardamom, I wanted to try your Maharajah curry blend, but couldn’t find it at my health food/coop store. So I checked their organic blend which does include cardamom and saffron and found it to be excellent! The bright yellow color of the soup is wonderful and what a delightful addition at the end adding the peanut butter. Recipe winner, indeed! I’ll be making it again and it is great to add to my faves! In gratefulness . . .


71 Esther J February 19, 2013 at 5:36 pm

Delicious, Susan (as per usual)!

Had a packet of cut cauliflower to use up and all the other ingredients, so I went for it. Love the peanut butter. Topped it with cilantro.


Thank you so very much, Susan. As I’ve said before, my transition to a vegan/plant-based/nutritarian diet would never have been as delightful (or delectable) without your generosity. You are a tremendous blessing to me.

Thank you, again. 🙂


72 Esther J February 20, 2013 at 1:18 pm

I must add that I had leftovers of this today for lunch, and it is truly better the second day.

I had some leftover rice in the fridge and added it, along with some shaved cabbage, to my bowl today.

Simply delicious.

(btw, I licked my bowl clean. :P)


73 Cheryl December 2, 2013 at 10:57 am

I’ve made this recipe and it’s one of my favorites!


74 Mike Salkowski December 2, 2013 at 5:25 pm

Made this today and tossed in a diced bunch of kale a few minutes after the cauliflower. I am absolutely floored by how good and nutritious this is, and I really appreciate your blog and recipes.


75 Sherisse January 6, 2014 at 11:17 am

I have made this soup so many times now, it’s my husbands favorite!! Thank you Susan! 🙂


76 andi January 12, 2014 at 9:39 am

Susan, I just made this soup this morning and it is fantastic! I don’t know how you come up with spice combinations in all your recipes that work so well. I do agree with a couple of previous posters, however, that shorter cooking time for the sweet potatoes works better. Can’t wait til lunch time when I can have the soup and I’ll be eating it all week since I live alone, so plenty of time to see how the flavors develop after the first day. Thanks so much for all of your recipes and the time you spend keeping us in good food. And I’m not even a vegan, just have vegan leanings…


77 andi January 16, 2014 at 7:07 pm

I just have to add that this is the very best soup I’ve had in my life! I’ve eaten for lunch every day this week and it gets better and better. The only thing is that it appears that the chick peas sank to the bottom of the pot so my last two servings had a LOT of chick peas. Must remember to serve from the bottom next time. I also subbed a canned chipotle for the chile pepper. I love chipotles… Thanks again Susan. You are amazing.


78 Marian Gleason April 16, 2014 at 1:31 pm

Yesterday Bill asked me if we had any soup on hand. I had to say no. And I thought of how simple it would be to make this recipe & just have it on hand for whenever the mood struck for the taste of SOUP!! This recipe makes a lot so I will put in 2-cup portions & freeze them for whenever… THANK YOU, Susan! Keep being creative. Glad you’re feeling better now.


79 Maggie September 6, 2014 at 11:57 am

Thank you for this wonderful recipe. I can’t wait to try it! May I ask what kind of bouillon cubes you use? I usually make homemade veg broth, but sometimes I am lazy or don’t have any on hand. The veg bouillon cubes I bought last had 15 calories/10 from fat, and lots of sodium (even though it was the low sodium version). Was hoping to find another brand that might be better.


80 Leila Shafiq December 3, 2014 at 9:59 am

Susan. This is my all time, hands down, favorite recipe! Though, truth be told, mine doesn’t look like yours… I have made some “old lady in the kitchen” modifications. I boil the sweet potatoes, usually 4 small to medium. when they are cooked I pop them out of their skins (this means I don’t actually have to peel the sweet potatoes). Then I drop them in the vita mix and add water and spices. I use onion powder instead of the onion, Chipotle chili powder instead of the pepper, ground cumin instead of the seeds. So as you can see, I seem to be unwilling to make hardly any effort in the kitchen.. I dump this blend in the pot and add more water to the vita mix so that I get every bit of yummy out of it. Dump in the canned diced tomatoes and chickpeas and boullion cubes and peanut butter. Then comes the only cut. I actually do cut up the cauliflower. This cooks up until the cauliflower is cooked through (I don’t chew like when I was young so the vita mix is a real blessing). This produces the most delightful, creamy soup. It’s a real meal in a bowl. In spite of all of the ways I have altered this to make it fit my “activity level”, I still consider this Your Recipe. I would never have come up with this combination of flavors. and I really do eat this almost every week. Susan, you have really had a big impact on my life and the way I eat. You are my “go to person” when I get ready to enter the kitchen. Thank you for all of the time you spend creating and sharing. Leila


81 Rebecca Finch April 12, 2015 at 3:29 pm

Made this today mostly using your recipe, except that I added one cup quinoa to thicken up the broth a little bit and used a blend of butternut squash and sweet potato. This is probably the sixth or seventh time I have made this dish and it seems to taste better every time. Thanks so much for all you do to bring good nutrition and delicious flavors to all of us.


82 Sam (the Quantum Vegan) October 1, 2015 at 9:26 am

Just got a head of cauliflower from my parents’ garden — guess what’s for dinner tonight! ^_^


83 Angie October 15, 2015 at 11:25 am

I can’t even remember how many times I’ve made this recipe – and every time it’s a little different, and always tastes great! The spices remain the same, as does the cauliflower and chickpeas (two of my favorite foods), but sometimes the cauliflower I get is a bit too small, or I just can’t find the right type of sweet potato, so I’ve subbed all kinds of veges in – and it *always* turns out perfect. This has to be one of the best recipes ever!


84 Maureen October 31, 2015 at 3:21 pm

Thanks for yet another amazing soup for me to work into my rotation of your soup recipes. I couldn’t wait for lunch today tondevour another bowl. I took your recommendation and added the peanut butter. Yummmmm!


85 Chris December 2, 2015 at 8:40 am

oh Boy! can’t wait to try this! love your recipes –
thank you so much…


86 Pascale May 18, 2016 at 11:18 pm

Made this tonight. So yummy. Added can coconut milk and one can water. Also added broccoli that I didn’t want going bad.


87 Dianne November 14, 2016 at 9:10 pm

This soup is delicious! I made it almost as written, using the Instant Pot method. I did not include the pepper and it was wonderfully seasoned for us. The other changes: since I only had half of a head of cauliflower, I added about 1.5 cups of fresh green beans at the same time. I then reset the IP on Manual for 0 minutes, 5 minutes NPR, then stirred in 2 cups of fresh spinach just before ladeling this colorful, wonderfully aromatic soup into bowls. I’m not embarrassed to admit that my hubby and I finished all of it for dinner (saving just enough for him to take for lunch tomorrow)! Thanks for a great recipe!


88 Ashley December 3, 2016 at 9:57 am

Can this be made in a pot that is not non-stick? My only large pots are stainless steel. I realize you typically use no oil, but I’m OK with a bit of olive or coconut oil if you think that could coat the pot.


89 Susan Voisin December 3, 2016 at 11:40 am

You can use any pot, as long as its big enough. Some people even manage to cook without oil in stainless pans.


90 Vickie Winberg December 4, 2016 at 12:17 pm

Trying this soup now. Sounds yum! A bit concerned about sodium….


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