This white soup is so velvety and creamy…and it’s pareve!
I first played around with this soup recipe on Tzom Gedaliah and by the time the boys had come home from school, the soup was ready and simmering on the stove. My boys (under bar mitzvah age) had not yet broken their fasts.
I didn’t intend to tempt them! After all, this was a vegetable soup. It’s not like I had taken pizza out of the oven.
When they walked in, though, they couldn’t resist. They made themselves a bowl and broke their fasts.
“Ma, you can’t have the creamiest soup ever on the stove and expect us not to!” one son said.
I was happy they loved it and I had another comforting soup to add to the repertoire for this coming winter.
We garnished this simply with toasted sunflower and pumpkin seeds.
- 2 tablespoons olive oil
- 1 large onion, diced
- 1 leek, white and light green parts only, cleaned and diced
- 4 garlic cloves, crushed
- 1 (24-ounce) bag frozen cauliflower
- 2 lbs white sweet potatoes, peeled and diced
- 6 cups water or stock
- 1 (13.5 ounce) can light coconut milk
- Salt, to taste
- In a large pot, heat olive oil. Add onion, leek and garlic and saute over low heat until all are completely golden and tender, about 20 minutes.
- Meanwhile, preheat oven to 425⁰F. Spread cauliflower on a greased baking sheet and bake for 25 minutes, until cauliflower is just beginning to turn golden.
- Add cauliflower and potato to the pot. Add water or stock and bring to a boil. Cover, lower heat, and simmer for 40 minutes. Let cool.
- Once soup is cooled, blend using an immersion blender while adding coconut milk, a little at a time. Blend until completely smooth. Season with salt to taste and blend again.
Substitutions That Work:
*Can’t find white sweet potatoes? The regular orange sweet potatoes/yams found at all groceries will work as well.
*If you don’t have leeks on hand, just double up the onions.
*Light coconut milk will keep the soup from being too rich, but classic coconut milk will make it a real treat as well. You won’t discern the coconut flavor…just the creaminess!
Looks yummy!!
Cant wait to try!! How much does this recipe yield?
Can I use soy milk or almond milk instead of the coconut? I don’t have coconut milk on hand and we don’t generally like the taste of coconut.
First, there’s no hint of coconut in the soups. I’ve eaten it many times with both light and classic and never tasted coconut.
As far as substituting for convenience, I keep a couple cans on hand now that we’ve been enjoying this….I don’t often have white sweet potatoes on hand so it’s not so much a “pantry” dish for me but one I need to plan on the menu anyway.
I can tell you what I often response when people ask “can I substitute?” I often say: “I never tried it that way but you’re welcome to and let me know how it comes out.” I think you’ll still have a solid soup, but probably not as rich/creamy. If u do try it with soy/almond, let me know how it turns out.
You have me convinced! I’ll try to coconut milk!
This recipe was just shared with me, and it was absolutely perfect!
So happy to hear!
Hi
I’m allergic to coconut
But would luv to try this soup
Did anyone use anything to sub the coconut??
Hi, I just made the soup today (was also tzom gedalia, lol) and used regular milk instead- it’s a dairy version though.
It was absolutely delicious and creamy!
Thank you for another recipe that hit it out of the park! This was delicious and we can’t get enough of it.
Thank you for sharing!
What are white sweep potatos?
White sweet potatoes are sweet potatoes with white flesh. Sometimes they’re called Japanese sweet potatoes.
They’re a little nuttier and more mild in flavor than orange fleshed sweet potatoes.
You can sub regular sweet potatoes, but obviously, the soup will look different. Taste will be slightly different.
does this soup freeze well?
Yes for sure. See this post for more freezing tips: https://betweencarpools.com/how-to-freeze-anything/
i made this creamy white soup in the dinner done version, but HELP!!!! i put way too much pepper!
any ideas on how to dilute the fiery taste?
thanks
Oh no! There’s not even pepper in the recipe 🙂 (Wanted to keep this one perfectly white).
I made it and was delicious! Some family members felt the coconut and didnt really go for it. What can be substituted and the soup should still be creamy?
I just made the soup and it is so creamy and luscious. I used white pepper for a little kick. FYI, white sweet potatoes are not Japanese sweet potatoes. The Japanese ones have a red skin and a yellowish interior. The white sweet potato has a pale beige outside and off-white flesh. In any case it was easy and delicious!