Cauliflower and broccoli soup with sweet potato crisps

Cauliflower and broccoli soup with sweet potato crisps

Kenko Kitchen
10 mins
Cooking time
20 mins
Elisa Watson

This is one of the most comforting soups. As soon as the weather begins to shift from summer into cool autumn, I have a pot of this ready on the stove. It’s so simple, creamy and delicious. It’s an absolute favourite for me to make and pop in a thermos for my weekly lunch. When paired with the delicious sweet potato crisps, it’s a match made in heaven! This soup is almost too easy to make. All you need is a steamer, a blender, a saucepan and your oven switched on.

Sweet potato crisps


Quantity Ingredient
1 large sweet potato
1 tablespoon coconut oil
freshly ground black pepper

Cauliflower and broccoli soup

Quantity Ingredient
1 head cauliflower
1 head broccoli
1 brown onion, chopped
2 leeks, chopped
3 garlic cloves, crushed
splash olive oil, plus extra for drizzling
1 litre low-sodium vegetable stock
or 1 litre faux chicken stock
1 teaspoon dried thyme
1/2 teaspoon dried marjoram
pinch chilli flakes
35g cheese, grated, such as parmesan
or 20g savoury yeast flakes, if vegan
60ml coconut cream
freshly ground black pepper
flat-leaf parsley, to garnish


  1. Preheat the oven to 180°C and line a baking tray with baking paper.
  2. For the crisps, slice the sweet potato into very thin slices using a mandoline. Put the slices in a bowl with the coconut oil, season to taste and toss until coated. Place the sweet potato evenly on the baking tray and pop them in the oven. After 10 minutes, flip them over to cook the other side. Bake for another 5 minutes until crisp then remove from the oven and set aside.
  3. For the soup, break up your heads of broccoli and cauliflower and steam them for 5 minutes.
  4. Meanwhile, put the onion, leek and garlic in a saucepan over medium heat and sauté in the olive oil until translucent. Transfer the mixture to a blender with half the stock. Blitz until smooth and pour back into the soup pan.
  5. Place the steamed cauliflower and broccoli in the blender with the remaining stock and blitz again until silky smooth. Pour this into the soup pan with the onion and leek mixture and stir. Add the herbs, chilli flakes, cheese and coconut cream and season with salt and pepper. Serve with a drizzle of olive oil, a sprinkle of black pepper, some chopped parsley and the sweet potato chips. Store the soup in a container in the refrigerator for up to 3 days or freeze for up to 3 months.
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