Slow Cooker Sweet Potato & Cauliflower Soup

A cozy, nourishing bowl for the days when your body needs extra care

Some recipes feel like they show up right when you need them, simple, soothing, and full of the kind of warmth that helps you come back to yourself. I made this soup last Saturday after being sick for an entire week with the worst sore throat and cough. My voice still hasn’t returned, and I was exhausted, foggy, and honestly just craving something comforting that didn’t require effort.

This was the meal that finally felt like it wrapped me in a blanket. I tossed everything into the slow cooker, curled up while it did all the work, and let the scent fill the house. It’s that kind of recipe…cozy, nourishing, and so easy to make when your energy is low.

The best part? It makes a big batch so you can feed yourself for days without thinking about it. Healing deserves ease, and this soup gives you exactly that.

Ingredients

• 2 lbs fresh cauliflower, roughly chopped

• 2 lbs sweet potatoes, peeled and cubed

• 1 quart vegetable broth

• 1 large onion, roughly chopped

• 5 cloves garlic

• 4 green onions, chopped

• 1 tsp dried thyme

• 1 tsp paprika

• ½–1 tsp red pepper flakes

• ¼ tsp salt (or to taste)

• 2 cups milk of choice

• Optional: 2 oz cream cheese or swap for yogurt (see notes below)

Tasty Topping Ideas

• Chopped green onions

• Freshly grated or shredded cheese

• Homemade croutons or garlic bread

• Extra red pepper flakes

• Your favorite hot sauce

• Salt + pepper

Dairy-Free Notes (What I Used & What Works Best)

When I made this soup this weekend, still recovering and barely able to talk, I used canned coconut milk because that’s what I had in the house. It turned out incredibly creamy and comforting, so if you’re dairy-free or simply want a richer texture without using cream, it’s a perfect option.

Here are a few ways you can make this soup work for you:

✔ Canned Coconut Milk (My Choice This Time)

• Silky, velvety, and so cozy

• Slight natural sweetness that complements the sweet potato

• Doesn’t make the soup taste like coconut, just warm and creamy

✔ Light Coconut Milk

• Milder flavor

• Still provides beautiful creaminess

✔ Greek Yogurt or Coconut Yogurt

• Great swap for the cream cheese

• Adds gentle tang and body

• Coconut yogurt keeps the recipe fully dairy-free

✔ Skip the Cream Cheese Entirely

• With coconut milk (especially canned), you likely won’t miss it

• The soup stays thick and luxurious once blended

Instructions

1. Set a 5–6 quart slow cooker to high.

2. Add cauliflower, sweet potatoes, broth, onion, garlic, green onion, thyme, paprika, red pepper flakes, and salt.

   • If your broth is salty, skip the added salt until the end.

   • If you prefer a super mild soup, hold back the red pepper flakes and stir them in later.

3. Cover and cook 4–5 hours, until the vegetables are tender and fragrant.

4. Turn off the slow cooker and stir in your milk and cream cheese (or yogurt, or coconut milk).

5. Blend until silky smooth with an immersion blender.

6. Ladle into bowls, add your favorite toppings, and enjoy immediately.

This recipe makes about 4 quarts, around 16 small cups or 8 hearty, cozy bowls.

It tastes wonderful the day you make it and even better the next. Store leftovers in the fridge for 4–5 days or freeze for up to 2–3 months. If freezing, store without toppings and add them after reheating.

Nutrition (per cup)

Calories: 102 | Carbs: 17g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Sodium: 347mg | Fiber: 3g | Sugar: 6g | Vitamin A: 8385 IU | Vitamin C: 30mg | Calcium: 74mg | Iron: 0.8mg

A gentle note from me to you

If you’ve been moving through sickness, stress, or simply one of those seasons where everything feels heavier than usual, let this be a reminder to pause and feed yourself with something nourishing. Even when we know better, it’s so easy to slip back into taking care of everyone else first. This little bowl of comfort reminded me that my own care matters, and yours does too.

This soup is a lovely place to begin.

xx, Diana