Recipes of the Lockdown: Alex’s Creamy sweet potato and cauliflower soup

Creamy sweet potato and cauliflower soup.

serves 6


  • 2 tablespoons extra virgin olive oil
  • 25g butter
  • 1 brown onion, chopped
  • 1kg cauliflower, stem and florets chopped
  • 800g orange sweet potato, chopped
  • 1 large potato, chopped
  • 2 garlic cloves, chopped
  • 2 sprigs fresh thyme
  • 1 litre Massel chicken style liquid stock
  • 1/3 cup pure cream, plus extra to serve
  • 1/2 cup grated tasty cheese
  • Chopped fresh chives, to serve
  • Dried chilli flakes (optional), to serve
  • Crusty bread, to serve


  • Heat oil and butter in a large saucepan over medium heat. Cook onion, stirring occasionally, for 8 minutes or until soft.
  • Add cauliflower and potatoes. Season with salt and pepper. Cook, stirring occasionally, for 8 to 10 minutes or until vegetables just start to soften. Add garlic and thyme. Cook for 1 minute or until fragrant. Add stock. Bring to the boil. Reduce heat to low. Cover. Simmer for 40 minutes or until vegetables are very tender.
  • Meanwhile, heat a small frying pan over medium-high heat. Cook bacon, stirring occasionally, for 5 minutes or until golden and crisp. Drain on paper towel. Set aside.
  • Remove soup from heat. Discard thyme. Using a stick blender, blend soup until smooth. Stir in cream. Serve drizzled with extra cream, tasty cheese, chives and chilli flakes, if using, and crusty bread.

Bon Apetit,


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