Description
This Sweet Potato Soup with Roasted Cauliflower Crumbles is a comforting, creamy, and vibrant soup perfect for a cozy meal. Roasting the sweet potatoes, onions, and cauliflower brings out deep caramelized flavors, while blending with fresh ginger and nuts creates a smooth, velvety texture. Topped with crunchy roasted cauliflower, fresh chives, lemon juice, and a hint of spicy chili oil, this soup offers a wonderful balance of sweetness, spice, and savory notes.
Ingredients
Scale
Soup Base
- 1 red onion, cut into large chunks or slices
- 3 sweet potatoes, cut into chunks (about 6 cups)
- 2 tablespoons avocado oil or olive oil
- 1 teaspoon coarse kosher salt
- 6 cups vegetable broth
- 1/2 inch knob of fresh ginger
- 1/2 cup macadamia nuts or cashews
Roasted Cauliflower Crumbles
- 4-6 cups cauliflower florets
- 1 tablespoon avocado oil or olive oil
- 1 teaspoon coarse kosher salt
Toppings and Garnishes
- A small bundle of chives, chopped
- Lemon wedges
- A drizzle of infused oil (preferably spicy chili oil)
Instructions
- Preheat the oven: Set your oven to 425°F (220°C) to get it hot and ready for roasting the vegetables.
- Roast sweet potatoes and onions: Place the chopped sweet potatoes and red onion chunks on a sheet pan. Drizzle with 2 tablespoons of avocado or olive oil and sprinkle with 1 teaspoon of coarse kosher salt. Roast for 30 to 45 minutes until they become golden brown and tender.
- Roast cauliflower florets: On a separate sheet pan, toss the cauliflower florets with 1 tablespoon of oil and 1 teaspoon of salt. Place this pan in the oven alongside the sweet potatoes and onions, roasting for about 30 minutes.
- Crumble cauliflower and brown further: Use the back of a wooden spoon or spatula to break the roasted cauliflower into smaller crumbles. Return these crumbles to the oven for an additional 10 to 15 minutes to develop extra browning and crunch.
- Prepare the soup base: Let the roasted sweet potatoes and onions cool slightly. In batches, transfer them to a blender. Add the vegetable broth, fresh ginger knob, and nuts. Blend until the mixture is very smooth and creamy.
- Season and serve: Taste the soup and adjust salt as needed. Serve in bowls topped with the roasted cauliflower crumbles, a sprinkle of chopped chives, a drizzle of spicy chili oil, and a squeeze of fresh lemon juice to brighten the flavor.
Notes
- Vegetable broth can be homemade or store-bought; opt for low sodium if preferred.
- Macadamia nuts or cashews add creaminess; soak nuts in warm water for 10 minutes for easier blending if desired.
- The spicy chili oil drizzle is optional but adds a nice kick to the flavor.
- You can substitute avocado oil with olive oil or any neutral oil suitable for roasting.
- For a vegan and gluten-free meal, ensure broth and oil choices align with dietary preferences.
