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Sweet Potato Soup with Roasted Cauliflower Crumbles

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This creamy sweet potato soup is smooth, naturally sweet, and full of flavor. The crispy roasted cauliflower crumbles on top add the perfect texture contrast. It’s a cozy, comforting, and healthy meal — perfect for fall and winter. Plus, it’s vegan, gluten-free, and easy to make!

Ingredients

Scale

For the Soup:

  • 3 medium sweet potatoes, peeled and cubed (about 6 cups)

  • 1 red onion, chopped

  • 2 tablespoons olive oil or avocado oil

  • 1 teaspoon kosher salt

  • 6 cups vegetable broth

  • 1/2 inch piece fresh ginger, peeled

  • 1/2 cup macadamia nuts or cashews (soaked if not using high-speed blender)

For the Roasted Cauliflower Crumbles:

  • 1 head cauliflower, cut into small florets

  • 1 tablespoon olive oil

  • 1 teaspoon smoked paprika

  • 1/2 teaspoon ground coriander

  • 1/2 teaspoon dried thyme

  • Salt and black pepper, to taste

Optional Toppings:

  • Chopped fresh chives

  • Lemon wedges

  • Chili oil or infused olive oil

Instructions

  1. Roast the Sweet Potatoes and Onions:
    Preheat oven to 425°F (220°C). Place sweet potatoes and onion on a baking sheet. Drizzle with 2 tablespoons oil and sprinkle with salt. Roast for 30–40 minutes until golden and tender.

  2. Roast the Cauliflower:
    Spread cauliflower florets on a separate baking sheet. Toss with oil, paprika, coriander, thyme, salt, and pepper. Roast for 25–30 minutes, turning halfway. After roasting, break into crumbles with a spoon and return to oven for 10 more minutes until crispy.

  3. Make the Soup:
    In a blender, add roasted sweet potatoes, onion, ginger, macadamia nuts, and vegetable broth. Blend until smooth and creamy. (Work in batches if needed.)

  4. Heat and Adjust Seasoning:
    Pour blended soup into a pot over medium heat. Warm through and season to taste with more salt or pepper if needed.

  5. Serve:
    Ladle soup into bowls and top with cauliflower crumbles. Garnish with chives and a squeeze of lemon. Add chili oil for a little heat if desired.

Notes

  • For extra creaminess, use full-fat coconut milk in place of some broth.

  • The cauliflower crumbles are delicious on salads or grain bowls too!

  • This soup freezes well for up to 3 months.

Find it online: https://ukfinda.com/sweet-potato-soup-with-roasted-cauliflower-crumbles/