Spring Cauliflower Soup with Sweet Potatoes and Herbs

Step-by-step method

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At a glance

You're making a fresh, vibrant spring soup that brings together sautéed cauliflower and sweet potatoes with a boost of aromatic wild garlic and herbs. The trickiest part is tempering the beaten eggs into the hot soup just before serving—add them slowly while stirring to keep them silky rather than scrambled.

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    Sauté the vegetables

    Trim the white parts off the spring onions and chop them finely. Melt the butter in a pot and sauté the chopped spring onion until translucent. Add the peeled sweet potatoes, cut into small cubes, along with small cauliflower florets.

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    Add the stock

    Sprinkle in the flour, stir well, then pour in water or vegetable stock. Season with salt and pepper. Simmer for 15 minutes – the cauliflower should stay nice and crisp.

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    Stir in the eggs and herbs

    Stir two beaten eggs into the hot soup, along with the chopped green parts of the spring onion, wild garlic and any other herbs you've prepared. Serve immediately.

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Spring Cauliflower Soup with Sweet Potatoes and Herbs

bohynekuchyne
Active time total 25 min
Prep — Cook 25 min
9 Ingredients
3 Steps
Medium Difficulty

Ingredients — what you'll need

You only need 9 ingredients

Adjust servings

What's in it?

160 kcal

Calories

26 g

Carbohydrates

5 g

Fats

7 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

I'm a huge fan of spring soups, mainly because they let you use all those fragrant herbs that have just poked up out of the ground. While wild garlic is around, I use plenty of it, but I also love reaching for the lesser-known ground ivy, or young nettle leaves. They're all packed with natural goodness and give your body a real boost. Fresh chives or parsley are also lovely sprinkled over the soup, and you can easily grow them in a pot if you don't have a garden.

Vegetarian Soups Healthy

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