Description
A warm and comforting sweet potato soup garnished with flavorful roasted cauliflower crumbles for added texture and depth.
Ingredients
Scale
- 2 large sweet potatoes, peeled and diced
- 1 small head cauliflower, cut into small florets
- 2 tbsp olive oil, divided
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- Optional: fresh parsley or cilantro for garnish
Instructions
- Preheat oven to 425°F (220°C). Toss cauliflower florets with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes until golden and crispy.
- Meanwhile, heat remaining olive oil in a large pot over medium heat. Add onion and sauté until translucent, about 5 minutes.
- Add garlic, cumin, and smoked paprika, cooking for 1 minute until fragrant.
- Add diced sweet potatoes and vegetable broth. Bring to a boil, then reduce heat and simmer until sweet potatoes are tender, about 20 minutes.
- Use an immersion blender or regular blender to puree the soup until smooth and creamy.
- Season with salt and pepper to taste.
- Ladle soup into bowls and top with roasted cauliflower crumbles and fresh herbs if desired.
Notes
- For extra creaminess, add a splash of coconut milk or cream before blending.
- Roasted cauliflower crumbles can be made ahead and stored separately.
- Add a pinch of cayenne pepper for a spicy kick.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting, Simmering, Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 7g
- Sodium: 400mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg