This winter soup has you cozying up to a delicious bowl of comfort. It’s rustic with a rich garlic flavour and the sweetness of the vegetables compliments the spices and herbs in the soup! The herb infused olive oil is drizzled on top creating a delicious soup!
Love winter soups and creating soup recipes, the options are endless! Not only are they so delicious, they are hearty, cozy and comforting. To feed a large family it is economical alternative and so satisfying!!
When I was creating this soup I wanted something more then a cauliflower soup and by adding sweet potato, it offers additional sweetness. It’s richness in garlic, spices and herbs are core flavours in this soup. The herb infused oil takes this delicious soup to the next level! If you have never added an infused oil with herbs, I highly recommend it and it’s so easy to make.
WHAT YOU WILL NEED FOR THIS DELICIOUS SOUP....
ROASTING:
- Cauliflower and sweet potatoes: are both roasted in extra virgin olive oil, sea salt and pepper
HERB INFUSED OIL:
- Rosemary, thyme and a good quality extra virgin olive oil: is all you need to create this delicious infused oil
SOUP:
- Onion
- Garlic: you will need 4 cloves
- Sweet paprika: I used Hungarian sweet paprika
- Cumin
- Vegetable broth
- Organic milk: is what I like to use and either 2 or 3% milk is all you need, no cream necessary
- Thyme: for the soup and garnishing
HOW TO MAKE THIS DELICIOUS SOUP
I will always tell my students to prep you ingredients and have everything ready to go whenever you are making a recipe. It saves time and it will keep your kitchen organized and much cleaner. Trust me…..when working with students over the years, you really can see the ones who make that effort and their recipes turn out the best!
MAKE AHEAD
While the vegetables are roasting or make this ahead and set aside until ready to serve the soup. In a small sauce pot, combine the sprigs of rosemary and thyme with the olive oil. Over low-medium heat, simmer for about 3-5 minutes. Make sure it’s not over heating, as the herbs will burn. Remove from heat and set aside.
Place any leftover infused herb oil into a sealed container at room temperature for up to a week.
Preheat oven to 425°F. Place the cut cauliflower and cubed sweet potato on a baking sheet, and drizzle with olive oil and toss to coat well. Season with salt and pepper. Bake for 20-30 minutes, until tender.
In a Dutch oven or cast iron pot, add 2 tablespoons of olive oil to the pot, and sauté the onions for about 3 minutes, then add celery, and cook for another 2 minutes. Add in the garlic and cook for another minute until the garlic releases it’s aroma. Stir in the spices, paprika and cumin, simmer for a minute. Add the roasted cauliflower (leaving a few florets for garnishing) and sweet potatoes, combining with the spices. and garlic and combine well.
Now add vegetable broth and bring to a boil, then reduce the heat and simmer for about 5 minutes. Transfer in batches to food processor/blender or use a hand emulsifier and puree until smooth. Add the milk and thyme, simmer until heated through. Then add salt and pepper, and adjust seasoning if needed.
Once the soup hot and the seasoning is adjusted. Then it is time to garnish and serve the soup. This soup has a lighter creamy texture and I wanted to keep it that way and the longer it sits, it will thicken. It is one of my favourite soups because of the levels of flavours making it so delicious! It is a soup that would impress you family or guests!
Garnish each bowl with toasted baguettes croutons, thyme, a few of roasted cauliflower florets, fresh ground pepper and swirl the infused herb oil on top of the soup. For a quick croutons, all I did is pop the slices in the toaster and then added them to the soup.
Enjoy this delicious soup anytime of the year, but I have to admit it makes a perfect cold weather soup with it’s rustic, cozy and comforting flavours.
FAQ
Can I substitute the milk and add a plant base milk? Yes you can and the only suggest I would make is keep in mind the flavours of the plant base milk you are going to add. I would suggest almond or oat milk.
Do I have to add the herb infused oil to this soup? No you don’t, but I would recommend it. It adds so much flavour and depth to this soup, and so easy to make. However, if you prefer not to, then I would add a couple extra sprigs thyme to the soup and if you have rosemary, a sprig of that too at the same time the thyme is added.
MORE FAVOURITE SOUP RECIPES
Creamy Roasted Cauliflower and Sweet Potato Soup with Herb Infused Oil
Equipment
- Cast iron pot or Dutch oven
- Baking sheet
Ingredients
- ¼ head of cauliflower, cut into bite size florets (approx. 3½ cups)
- 1 large sweet potato, peeled and cut into cubes
- 2 tbsp extra virgin olive oil, plus 2 tablespoons
- salt and pepper
- ¼ cup extra virgin olive oil
- 1 sprig rosemary
- 2 sprigs thyme
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 tsp sweet paprika
- ¼ tsp cumin
- 4 cups vegetable broth
- ½ cup 2 or 3% organic milk
- 4-5 sprigs of thyme, extra for garnishing
- baguette, sliced and toasted
Instructions
- Preheat oven to 425°F. Place the cut cauliflower and cubed sweet potato on a baking sheet, and drizzle with olive oil and toss to coat well. Season with salt and pepper. Bake for 20-30 minutes, until tender.
- Meanwhile, prepare the vegetables and infused herb olive oil. In a sauce pot, combine the sprigs of rosemary and thyme with the olive oil. Over low-medium heat, simmer for about 3-5 minutes. Make sure it's not over heating, as the herbs will burn. Remove from heat and set aside.
- In a Dutch oven or cast iron pot, add 2 tablespoons of olive oil to the pot, and sauté the onions for about 3 minutes, then add celery, and cook for another 2 minutes. Add in the garlic and cook for another minute until the garlic releases it's aroma. Stir in the spices, paprika and cumin, simmer for a minute. Add the roasted cauliflower (leaving a few florets for garnishing) and sweet potatoes, combining with the spices. and garlic and combine well. Then add vegetable broth and bring to a boil, then reduce the heat and simmer for about 5 minutes.
- Transfer in batches to food processor/blender or use a hand emulsifier and puree until smooth. Add the milk and thyme, simmer until heated through. Then add salt and pepper, and adjust seasoning if needed. Serve hot.
- Garnish each bowl with toasted baguettes croutons, thyme, a few cauliflower florets, freshly ground pepper and swirl the infused herb oil. Place any leftover infused herb oil into a sealed container at room temperature for up to a week.
