Description
A creamy and comforting Sweet Potato Soup topped with crispy roasted cauliflower crumbles, flavored with fresh ginger, nuts, and a hint of chili oil for a flavorful and nourishing meal.
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 (for cauliflower)
- 1 teaspoon coarse kosher salt (for cauliflower)
Garnishes
- A small bundle of chives, chopped
- Lemon wedges
- A drizzle of infused oil (like spicy chili oil)
Instructions
- Preheat Oven: Set your oven to 425°F (220°C) to prepare for roasting the vegetables.
- Roast Soup Vegetables: On a sheet pan, spread the sweet potato chunks and red onion pieces. Drizzle with 2 tablespoons of oil and sprinkle with 1 teaspoon kosher salt. Roast in the oven for 30 to 45 minutes until the vegetables are soft and have a golden-brown color.
- Roast Cauliflower: While the soup vegetables roast, place cauliflower florets on a second sheet pan. Toss them with 1 tablespoon of oil and 1 teaspoon kosher salt. Position this pan underneath the sweet potatoes and onions in the oven. Roast the cauliflower for 30 minutes until tender.
- Crumble Cauliflower: After roasting, use the back of a wooden spoon or spatula to break the cauliflower into smaller, crumb-like pieces. Return the pan to the oven for an additional 10 to 15 minutes to allow the cauliflower crumbles to become nicely browned and crispy.
- Blend Soup: Let the roasted sweet potatoes and onions cool briefly. Transfer them in batches 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 crispy roasted cauliflower crumbles, chopped chives, a drizzle of infused chili oil, and a squeeze of fresh lemon juice for brightness. Enjoy this rich and flavorful soup!
Notes
- Use vegetable broth for a vegetarian or vegan soup; homemade or store-bought broth works well.
- You can substitute macadamia nuts with cashews for a slightly different nutty flavor.
- The infused oil adds an optional spicy kick—adjust or omit according to your preference.
- Ensure the soup is pureed well for a smooth, silky texture.
- Roasting vegetables develops a deeper flavor and caramelization for the soup.
- This soup freezes well, store in airtight containers for up to 3 months.
