Description
Hearty sweet potato soup with roasted cauliflower crumbles brings winter comfort to your table, blending creamy warmth with crispy texture. Silky smooth puree and golden cauliflower topping invite you to savor each spoonful of nourishing goodness.
Ingredients
Scale
Main Ingredients:
- 3 medium sweet potatoes, peeled and cubed (about 6 cups)
- 6 cups vegetable broth
- 1 head cauliflower, cut into small florets
- 1 red onion, chopped
Flavor Enhancers and Spices:
- 2 tablespoons olive oil or avocado oil
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1 teaspoon smoked paprika
- ½ teaspoon ground coriander
- ½ teaspoon dried thyme
- ½ inch piece fresh ginger, peeled
- Salt and black pepper, to taste
Nuts and Optional Toppings:
- ½ cup macadamia nuts or cashews (soaked if not using high-speed blender)
- Chopped fresh chives
- Lemon wedges
- Chili oil or infused olive oil
Instructions
- Prepare the oven and arrange sweet potatoes and onions on a baking sheet, generously coating them with oil and seasoning. Roast until they develop a rich, caramelized exterior and become fork-tender, transforming their natural sugars into a deep, complex flavor profile.
- On a separate baking tray, distribute cauliflower florets and coat with aromatic spices like paprika, coriander, and thyme. Roast until edges become golden and crisp, periodically rotating for even caramelization. After initial roasting, gently fragment the florets into rustic crumbles and return to the oven for additional crisping.
- Transfer the roasted sweet potatoes and onions into a high-powered blender. Incorporate fresh ginger, creamy macadamia nuts, and vegetable broth. Blend until the mixture achieves a silky, uniform consistency, working in batches if necessary to ensure smooth integration.
- Transfer the blended soup into a large pot, warming it gently over medium heat. Taste and refine the seasoning, adjusting salt and pepper to enhance the soup’s nuanced flavors.
- Carefully ladle the velvety soup into serving bowls. Crown each portion with the crispy cauliflower crumbles, sprinkle finely chopped chives, and finish with a bright citrus squeeze. Optional chili oil can be drizzled for an additional layer of warmth and complexity.
Notes
- Customize the heat level by adjusting chili oil or adding fresh chili flakes for those who love spicy flavors.
- Swap macadamia nuts with cashews or almonds for a budget-friendly alternative that maintains creamy texture.
- Create a protein-packed version by stirring in cooked shredded chicken or chickpeas directly into the soup before serving.
- Make this soup completely vegan by ensuring vegetable broth is plant-based and using nut milk instead of traditional dairy garnishes.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 220
- Sugar: 6 g
- Sodium: 500 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 0 mg