Creamy Sweet Potato Soup with Roasted Cauliflower Crumbles Recipe
Velvety Sweet Potato & Roasted Cauliflower Soup with Crunchy Crumble Topping
A wholesome, warming soup that pairs naturally sweet, unpeeled sweet potatoes with oven-roasted cauliflower crumbles for an extra burst of texture and flavor. Perfect for a cozy meal or as a make-ahead delight!
Ingredients
Method
- Preheat your oven to 400°F (200°C). Toss the cauliflower florets in 1 tablespoon of olive oil, a pinch of salt, and pepper. Roast on a baking sheet for 20-25 minutes until beautifully golden and crisp.
- Meanwhile, heat the remaining olive oil in a large pot over medium heat. Sauté the diced onion and minced garlic until soft and fragrant.
- Add the roughly chopped, unpeeled sweet potatoes (for extra fiber and ease) along with smoked paprika. Stir well to coat the vegetables in the aromatic oil.
- Pour in the vegetable broth and bring the mixture to a gentle simmer. Let it cook for about 20 minutes until the sweet potatoes turn tender.
- For a creamier texture, blend part or all of the soup with an immersion blender – be extra cautious with the hot liquid.
- Reserve a good handful of the roasted cauliflower to use as a crunchy topping and garnish the soup with the remaining florets if desired.
- Serve the soup immediately if it's piping hot, or pour it into a saucepan to reheat gently on the stovetop. For leftovers, store in airtight containers in the fridge and reheat as needed.
Velvety Sweet Potato & Roasted Cauliflower Soup with Crunchy Crumble Topping
Savor this delightfully hearty soup that marries the natural sweetness of unpeeled sweet potatoes with the robust flavor and satisfying crunch of roasted cauliflower. It’s a comforting bowl perfect for cooler days or anytime you crave a nourishing meal.
Ingredients:
- 2 large sweet potatoes (unpeeled, scrubbed clean)
- 1 medium head of cauliflower, broken into florets
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1/2 teaspoon smoked paprika
- Fresh herbs (optional garnish, e.g. parsley or cilantro)
Instructions:
- Preheat your oven to 400°F (200°C). In a bowl, toss the cauliflower florets with 1 tablespoon of olive oil, salt, and pepper. Arrange them on a baking sheet and roast for 20-25 minutes until they become irresistibly crunchy and golden.
- Meanwhile, warm the remaining olive oil in a large pot over medium heat. Sauté the diced onion and minced garlic until they soften and release a lovely, inviting aroma.
- Add the chopped, unpeeled sweet potatoes into the pot along with a sprinkle of smoked paprika. Stir them in to blend the flavors.
- Pour in the vegetable broth and bring the mixture to a gentle simmer. Let it cook for approximately 20 minutes until the sweet potatoes are tender.
- For a smoother consistency, use an immersion blender to partially or completely blend the soup—ensure you do so carefully with the hot liquid.
- Reserve a portion of the roasted cauliflower to sprinkle over the top as a crunchy crumbled finish.
- Serve immediately in bowls if the soup is steaming, or reheat it gently on the stovetop in a saucepan. To store leftovers, simply transfer the soup into airtight containers and chill in the refrigerator.
I do not peel the sweet potatoes! 🙂 It’s easier, and more fiber!
If you’re serving it right away, you can pour it directly in bowls if it’s warm enough! Or just pour it into a saucepan and heat it to your desired temp on the stovetop.
If you’re saving it for later, just go ahead and pour it right into your storage containers and pop in the fridge! Your future self will thank you!
Special Tip:For an extra burst of flavor, swirl in a splash of coconut milk right after blending the soup, and finish with a squeeze of lime juice just before serving. This little twist enhances the creamy texture and elevates the overall brightness of the dish!
