Sweet Potato Soup with Roasted Cauliflower Crumbles
    HealthyAmericanVeganVegetarianDairy-FreeGluten-Free

    Sweet Potato Soup with Roasted Cauliflower Crumbles

    This sweet potato soup is luscious, silky, and seriously good! Sweet potatoes and red onion get roasted and blended to perfection, and topped with crispy bits of cauliflower.

    Prep Time
    20 min
    Cook Time
    45 min
    Total Time
    65 min
    Servings
    6
    Difficulty
    hard

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    Ingredients

    • 1 piece onion, cut into large chunks or slices
    • 3 pieces potatoes, cut into chunks (about 6 cups)
    • 2 tbsp avocado oil or olive oil
    • 1 tsp coarse kosher salt
    • 6 cups vegetable broth (see notes)
    • 0.50 inch knob of fresh ginger
    • 0.50 cup macadamia nuts or cashews
    • 4 piece -6 cups cauliflower florets
    • 1 to taste a small bundle of chives, chopped
    • 1 to taste lemon wedges
    • 1 to taste a drizzle of infused oil (I like a spicy chili oil)

    Instructions

    1. 1

      Preheat the oven to 425 degrees.

    2. 2

      Place sweet potatoes and onions on a sheet pan; drizzle with oil, sprinkle with salt. Roast in the oven for 30-45 minutes, until golden brown and softened.

    3. 3

      At the same time, place the cauliflower florets on a second sheet pan, toss with 1 tablespoon oil and 1 teaspoon salt. Roast in the oven for 30 minutes (I just tuck it underneath the sweet potatoes and onions).

    4. 4

      Break up the cauliflower into smaller bits using the back of a wooden spoon or spatula. Return to the oven for 10-15 minutes to get extra browned.

    5. 5

      Allow the sweet potatoes and onions to cool slightly. Working in two batches, transfer the sweet potatoes and onions to a blender. Add broth, ginger, and macadamia nuts; puree until very smooth.

    6. 6

      Taste and adjust for salt. Serve the soup topped with the roasted cauliflower bits, a sprinkle of chives, a drizzle of oil, and a squeeze of lemon juice. It’s sensory and beautiful! I love this soup!

    Nutrition Facts

    Per Serving

    241
    Calories
    3.9g
    Protein
    24.2g
    Carbs
    15.8g
    Fat

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