Description
A creamy and comforting Sweet Potato Soup topped with crunchy roasted cauliflower crumbles, infused with warming ginger and nuts for extra richness. Perfectly roasted sweet potatoes and onions blended with vegetable broth and nuts create a smooth base, complemented by crispy cauliflower florets and a fresh hint of chives and lemon.
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
Garnish
- 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: On a sheet pan, spread out the sweet potato chunks and red onion slices. Drizzle with 2 tablespoons of oil and sprinkle with 1 teaspoon of coarse kosher salt. Roast in the oven for 30 to 45 minutes, until the vegetables are tender and golden brown.
- Roast Cauliflower: 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 underneath the pan with sweet potatoes and onions to roast for about 30 minutes.
- Crumble Cauliflower: Once roasted, use the back of a wooden spoon or spatula to break the cauliflower into smaller bits. Return these crumbles to the oven for an additional 10-15 minutes to deepen the browning and crispness.
- Blend Soup: Allow the roasted sweet potatoes and onions to cool slightly. Work in two batches, transferring them to a blender. Add the vegetable broth, fresh ginger knob, and 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 preferred infused oil (such as spicy chili oil), and a squeeze of fresh lemon juice for brightness. Enjoy the complex flavors and textures!
Notes
- Vegetable broth can be homemade or store-bought; using a good quality broth enhances the soup’s flavor.
- If you prefer a nuttier flavor, macadamia nuts are ideal, but cashews work well as a creamy substitute.
- Adjust the amount of spicy chili oil according to your heat preference or skip entirely for a milder soup.
- This soup reheats well and can be stored in the refrigerator for up to 3 days or frozen for longer storage.
- For a gluten-free option, ensure that the vegetable broth and any infused oils used are gluten-free.
