Sweet Potato & Cauliflower Soup with a Twist

Usually I enjoy a nice hot soup in the winter after a long day. But this soup is great all year round! I love crock pot meals because they do most of the work for you. I usually prep this meal the night before and place it in the fridge over night. That way I can pull it out the next morning, plug in the crock pot, and leave it be for 8-10 hours. Easy peasy.

I recommend toasting artisan bread slices with some dried basil and thyme and dipping them in the soup. I add this soup in our meal rotation every month at least! Enjoy!


  • 2 large sweet potatoes, peeled and cubed
  • 1 head of cauliflower, remove stems and chop in pieces
  • 1 sweet onion, chopped
  • 4 green onions, chopped
  • 5 garlic cloves, peeled and smashed
  • 1 container (about 4 cups) of vegetable broth
  • 1 tsp paprika
  • 1/2 tsp dried thyme
  • 1/4 tsp of salt
  • 2 cups almond milk (there is an almond milk for soup in the soup isle in most grocery stores)
  • Toppings (optional but EXTREMELY recommended):
    • basil pesto
    • fried onions
    • croutons
    • green peas


  1. In a crockpot place the sweet potatoes, cauliflower, sweet onion, green onions, and garlic cloves. Add the paprika, dried thyme, salt, and vegetable broth. Cook on low for 8-10 hours.
  2. Once everything is cooked place the ingredients in a blender or food processor. Puree until smooth.
  3. Place the puree in a soup pot and add the almond milk soup base. Stir until blended well.
  4. Add the toppings of your choice. I highly recommend adding all the toppings in the list. Two thumbs up!

*Nutrition label includes ingredients for toppings

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