Creamy cauliflower and sweet potato bisque (veg friendly): Good Eats with Le Physique

potato soup

I love this recipe for three very great reasons

(1) it’s fast and easy to make

(2) it’s so yummy

(2) it’s got vegetables and is healthy

Okay fine, so that’s more like four reasons but you’re probably tired of us nagging you to get more vegetables!  Cauliflower, sweet potato and onion, it’s dairy and gluten free, what more could you ask for?

If you want to prep ahead of time, this works great in a slow cooker, just set it up 4-5 hours ahead and you’ll have a delicious dinner when you get home from work!



1 large head rough chop

Sweet Potato

3 medium sized

peeled and cubed

Vegetable Broth

1 quart


1 large

rough chop


5 cloves


Thyme (dried)

1 tsp


1 tsp

Red pepper flakes

½ – 1 tsp

Almond milk

2 cups

Raw Cashews

½ cup


To taste


  1. In a large soup-worthy pot, add chopped cauliflower, sweet potato, veggie broth, onion, garlic, green onion, thyme, paprika and red pepper flakes.
  2. Cover and cook for 15 minutes on medium high (stir to make sure it doesn’t burn).
  3. Once the veggies are tender, add the almond milk and cashews. Blend using an immersion blender or in an upright blender like a Vitamix.
  4. Ladle soup into bowls, top with chopped green onions, croutons, grated cheese (for omnivores) or more red pepper flakes. ENJOY!


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