Slow Cooker Sweet Potato and Cauliflower Soup
User Reviews
4.8
Slow Cooker Sweet Potato and Cauliflower Soup
Description
This soup relies on roughly chopped fresh cauliflower and peeled, cubed sweet potatoes as its hearty vegetable base, paired with onion, garlic, and green onion stalks for aromatic depth. Dried thyme, paprika, and red pepper flakes contribute a balanced blend of warm, earthy, and mild heat notes. All ingredients combine in a large slow cooker and cook on high for 4 to 5 hours until vegetables become tender. After cooking, milk and cream cheese are stirred in and the mixture is blended smooth using an immersion blender, resulting in a creamy consistency. The soup is served hot with a selection of optional toppings such as crumbled bacon, shredded cheese, fresh green onion, croutons, and pepper flakes to customize each bowl. Leftovers can be refrigerated or frozen, and the recipe yields about four quarts—approximately eight generous servings.
Ingredients
- 2 lbs cauliflower roughly chopped, fresh
- 2 lbs sweet potato (peeled and cubed)
- 1 quart vegetable broth
- 1 onion roughly chopped, large
- 5 cloves garlic
- 4 green onion chopped, stalks of
- 1 tsp thyme dried
- 1 tsp paprika
- 1/2-1 tsp red pepper flakes
- ¼ tsp salt or to taste
- 2 cups milk
- 2 oz cream cheese
TASTY TOPPING OPTIONS:
- Bacon crumbled
- green onion chopped
- cheese freshly grated or shredded
- croutons homemade or garlic bread
- red pepper flakes for a kick, crushed
- hot sauce for even more kick!
- salt to taste
- black pepper to taste
Instructions
- Set your 5 or 6 quart slow cooker to high and add cauliflower, sweet potato, veggie broth, onion, garlic, green onion, thyme, paprika, red pepper flakes, and salt.
- NOTE: If the broth you're using is on the saltier side, feel free to skip the salt and simply add it in later, to taste. Same goes for the red pepper flakes - if you want a super mild soup you can always sneak some in later. I added a teaspoon of RPF to mine and it gave the soup a delightful little zing.
- Cover and cook for 4-5 hours on high.
- Once the veggies are fabulously tender, turn off the crock-pot and add your milk and cream cheese. Blend using an immersion blender [my favorite space-saving appliance ever!] and you're good to go!
- Ladle soup into bowls and enjoy right away with a mountain of your favorite toppings, then store the remaining soup in your fridge or freezer. As written, the recipe will yield around 4 quarts of soup which equates to 16 eight-ounce cups or 8 hearty bowls. It tastes great the first day and even better the next!
- This soup will keep for 4-5 days in the refrigerator and freeze marvelously for 2-3 months! Simply store the soup sans-toppings and add all your goodies upon reheating. Easy peasy!
Notes
- The recipe yields approximately 4 quarts, enough for about 8 servings.
- Adjust salt and red pepper flakes near the end to control seasoning and spiciness according to taste.
- Use an immersion blender to blend directly in the slow cooker for an easy and creamy texture.
- Store leftovers in the refrigerator or freeze for longer preservation.
- Recipe is adapted from Yes I Want Cake with approximate nutrition facts per serving available from online calculators.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16cups
Amount Per Serving
Calories 102 kcal
% Daily Value*
| Calories | 102kcal | 5% |
| Carbohydrates | 17g | 6% |
| Protein | 3g | 6% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 6mg | 2% |
| Sodium | 347mg | 14% |
| Potassium | 431mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 8385IU | 168% |
| Vitamin C | 30mg | 33% |
| Calcium | 74mg | 7% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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