Description
This Sweet Potato Soup with Roasted Cauliflower Crumbles is a comforting, creamy, and flavorful dish perfect for cozy meals. Roasting the sweet potatoes, onions, and cauliflower adds depth and sweetness, while the blend of ginger and macadamia nuts gives the soup a smooth, rich texture. Finished with fresh chives, a drizzle of infused chili oil, and a squeeze of lemon, it offers a beautiful balance of savory, spicy, and bright notes.
Ingredients
Scale
Soup Vegetables
- 1 red onion, cut into large chunks or slices
- 3 sweet potatoes, cut into chunks (about 6 cups)
Oils and Seasonings
- 2 tablespoons avocado oil or olive oil
- 1 teaspoon coarse kosher salt (plus 1 teaspoon additional for cauliflower)
Soup Base
- 6 cups vegetable broth (preferably homemade or low sodium)
- ½ inch knob of fresh ginger
- ½ cup macadamia nuts or cashews
Roasted Cauliflower
- 4-6 cups cauliflower florets
Garnishes
- A small bundle of chives, chopped
- Lemon wedges
- A drizzle of infused oil (such as spicy chili oil)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the vegetables.
- Roast Soup Vegetables: Arrange the sweet potato chunks and onion slices on a sheet pan. Drizzle with 2 tablespoons of avocado or olive oil, sprinkle with 1 teaspoon of kosher salt, and toss gently to coat. Roast in the preheated oven for 30-45 minutes until the vegetables are golden brown and tender.
- Roast Cauliflower: Place the cauliflower florets on a separate sheet pan. Toss with 1 tablespoon of oil and 1 teaspoon of salt to season. Position this pan underneath the sweet potatoes and onions and roast for 30 minutes until the florets start to brown.
- Crumble Cauliflower: Use the back of a wooden spoon or spatula to break the roasted cauliflower into smaller, crumbly pieces. Return the pan to the oven and roast for an additional 10-15 minutes to get extra crispy and browned crumbles.
- Blend Soup: Let the roasted sweet potatoes and onions cool slightly. In batches, transfer them to a blender. Add the 6 cups of vegetable broth, the fresh ginger knob, and the macadamia nuts or cashews. Blend until the soup is very smooth and creamy.
- Serve: Taste the soup and adjust salt as needed. Ladle into bowls and top with the roasted cauliflower crumbles, a sprinkle of chopped chives, a drizzle of your favorite infused oil (such as spicy chili oil), and a squeeze of fresh lemon juice for brightness. Enjoy this sensory, flavorful, and beautiful soup!
Notes
- For a richer soup, lightly toast the macadamia nuts or cashews before blending.
- Use low sodium vegetable broth to better control the saltiness of the soup.
- You can substitute avocado oil with olive oil or another neutral oil.
- This soup keeps well refrigerated for up to 3 days and can be frozen for up to 1 month.
- Reheat gently on the stovetop or in a microwave, stirring occasionally.
