Description
A creamy and comforting Sweet Potato Soup topped with crispy roasted cauliflower crumbles. This vibrant vegan soup combines the natural sweetness of roasted sweet potatoes with the warm spice of fresh ginger and the rich creaminess of macadamia nuts or cashews, finished with a zesty hint of lemon and a drizzle of infused oil for an irresistible flavor boost.
Ingredients
Scale
Main Soup Ingredients
- 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: Preheat your oven to 425°F (220°C) to prepare for roasting the vegetables.
- Roast Soup Vegetables: Place the sweet potatoes and onion chunks on a sheet pan. Drizzle with 2 tablespoons of oil and sprinkle with 1 teaspoon 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 oil and 1 teaspoon salt. Place this pan in the oven underneath the sweet potatoes and onions, roasting for 30 minutes.
- Crumble Cauliflower: Using the back of a wooden spoon or spatula, break the roasted cauliflower into smaller crumbles. Return them to the oven for an additional 10-15 minutes to further brown and crisp up.
- Blend Soup: Allow the roasted sweet potatoes and onions to cool slightly to avoid splattering. Working in two batches, transfer them to a blender. Add the vegetable broth, fresh ginger knob, and macadamia nuts or cashews. Puree until the soup is very smooth and creamy.
- Serve: Taste the soup and adjust salt if necessary. Serve hot with roasted cauliflower crumbles on top, garnished with chopped chives, a drizzle of your favorite infused oil, and a squeeze of fresh lemon juice for brightness.
Notes
- Vegetable broth can be homemade or store-bought, preferably low sodium to control salt levels.
- Macadamia nuts or cashews add creaminess; you can soak nuts in warm water for 15 minutes if preferred for smoother blending.
- The infused oil adds a spicy and aromatic finish, choose chili oil or flavored olive oil for extra depth.
- This soup is excellent for meal prep and tastes even better the next day.
- To make this soup nut-free, omit the macadamia nuts or cashews and add a splash of coconut milk for richness.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Baking
- Cuisine: Vegan American
