Description
This Sweet Potato Soup with Roasted Cauliflower Crumbles is a creamy, nourishing dish that combines the natural sweetness of roasted sweet potatoes and onions with the nutty depth of ginger and macadamia nuts. Topped with crispy roasted cauliflower bits, fresh chives, and a bright squeeze of lemon, this soup offers a delightful contrast in textures and flavors. Perfect for cozy dinners or impressive entertaining, it’s a vegan, gluten-free recipe that’s both comforting and sophisticated.
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
Cauliflower Crumbles
- 4-6 cups cauliflower florets
- 1 tablespoon avocado oil or olive oil
- 1 teaspoon coarse kosher salt
Garnishes
- A small bundle of chives, chopped
- Lemon wedges
- A drizzle of infused oil (such as spicy chili oil)
Instructions
- Preheat Oven: Set 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 oil and sprinkle with 1 teaspoon of kosher salt. Roast in the oven for 30-45 minutes until the vegetables are golden brown and softened.
- Roast Cauliflower: On a second sheet pan, toss the cauliflower florets with 1 tablespoon of oil and 1 teaspoon of kosher salt. Place this pan underneath the sweet potatoes and onions in the oven and roast for 30 minutes.
- Crumble Cauliflower: After roasting, use the back of a wooden spoon or spatula to break the cauliflower into smaller, crumb-like pieces. Return the cauliflower to the oven for an additional 10-15 minutes to achieve extra browning and crispiness.
- Blend Soup: Allow the roasted sweet potatoes and onions to cool slightly. In two batches, transfer these vegetables to a blender along with the vegetable broth, fresh ginger, and macadamia nuts. Puree until the soup is very smooth and velvety.
- Serve: Taste the soup and adjust seasoning with salt as needed. Serve the soup warm topped with the roasted cauliflower crumbles, a sprinkle of chopped chives, a drizzle of your favorite infused oil like spicy chili oil, and a squeeze of fresh lemon juice for brightness. Enjoy your delicious, comforting soup!
Notes
- Vegetable broth can be homemade or store-bought; ensure it’s low sodium for better control of flavor.
- You can substitute macadamia nuts with cashews for a similar creamy texture.
- For a nut-free version, omit nuts and add a little extra broth or a splash of coconut cream.
- Adjust the amount of lemon and chili oil to taste depending on your preference for acidity and spice.
- Roasting vegetables enhances their natural sweetness, contributing to the depth of flavor in the soup.
