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–+ servings

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!
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Soup
Cuisine: American
Ingredients Method

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

Method
 

  1. 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.
  2. Meanwhile, heat the remaining olive oil in a large pot over medium heat. Sauté the diced onion and minced garlic until soft and fragrant.
  3. 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.
  4. 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.
  5. For a creamier texture, blend part or all of the soup with an immersion blender – be extra cautious with the hot liquid.
  6. Reserve a good handful of the roasted cauliflower to use as a crunchy topping and garnish the soup with the remaining florets if desired.
  7. 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.
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