Description
This creamy and comforting Sweet Potato Soup with Roasted Cauliflower Crumbles is a flavorful vegan dish perfect for cozy meals. Roasted sweet potatoes and onions create a rich base that’s blended with ginger and macadamia nuts for smoothness, while crispy roasted cauliflower crumbles add a delightful texture contrast. Finished with fresh chives, a drizzle of chili oil, and lemon juice, this soup is vibrant, nourishing, and full of savory depth.
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
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 get it ready for roasting the vegetables.
- Roast Soup Vegetables: On a sheet pan, spread out the sweet potato chunks and red onion pieces. Drizzle them with 2 tablespoons of oil and sprinkle with 1 teaspoon salt. Roast these in the oven for 30 to 45 minutes until they become golden brown and tender.
- Roast Cauliflower: At the same time, arrange the cauliflower florets on a separate sheet pan. Toss them with 1 tablespoon oil and 1 teaspoon salt. Place the pan underneath or alongside the sweet potatoes and onions in the oven and 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 the cauliflower to the oven for another 10 to 15 minutes to brown it further and achieve a crispy texture.
- Blend Soup: Let the roasted sweet potatoes and onions cool slightly. In batches, transfer them to a blender, adding the vegetable broth, fresh ginger piece, and macadamia nuts or cashews. Blend until the mixture is very smooth and creamy.
- Serve: Taste the soup and adjust seasoning with salt if needed. Ladle the soup into bowls and top with the roasted cauliflower crumbles, a sprinkle of chopped chives, a drizzle of chili oil, and a squeeze of fresh lemon juice. Enjoy the rich, flavorful layers of this comforting soup!
Notes
- Vegetable broth can be homemade or store-bought; choose a low-sodium option if preferred.
- Macadamia nuts can be substituted with cashews or other creamy nuts for different flavor profiles.
- The infused chili oil garnish adds a wonderful spicy note but can be omitted or replaced with olive oil for a milder version.
- Make sure not to over-blend the soup to avoid heating it too much and affecting the fresh flavor.
- Leftover soup can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: Vegetarian, Western
