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Cauliflower & Sweet Potato Soup


50ml olive oil

1 Tbsp garlic, finely chopped

1 large onion, finely chopped

± 600g cauliflower florets

± 250g sweetpotato, cubed

2 tsp English mustard

1 tsp Spice Mecca flavourmate / Aromat

1 tsp grated nutmeg

Salt and white pepper to taste

Zest of 1 lemon

Squeeze of lemon juice (to taste)

± 1½ litre milk

125ml (½ cup) grated parmesan

250ml (1 cup) sunflower seeds

2 Tbsp soya sauce

Garnish with parsley



  • Gently fry the garlic and onion in oil till golden
  • Add cauliflower, sweetpotato, mustard, flavourmate, nutmeg, salt, pepper, lemon juice and zest.
  • Add milk and simmer gently for ± 25 minutes.
  • Add parmesan and blend until smooth.
  • In a hot pan, toast sunflower seeds then sprinkle with soya sauce and toss.
  • Serve soup topped with a sprinkling of seeds and chopped parsley.

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