Description
A comforting bowl of creamy sweet potato soup topped with crunchy roasted cauliflower crumbles, perfect for chilly nights.
Ingredients
Scale
- 2 lb (900 g) sweet potatoes, peeled and cubed
- 4 cups (1 L) vegetable or chicken broth
- 1 cup (240 ml) heavy cream or full-fat coconut milk
- 1 head of cauliflower, cut into florets
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tsp fresh ginger, minced
- Olive oil for drizzling
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C).
- Spread cauliflower florets on a rimmed baking sheet and drizzle with olive oil, seasoning with salt and pepper. Roast until deeply browned and crumbly.
- In a heavy pot, sauté onion, garlic, and ginger until fragrant.
- Add cubed sweet potatoes and broth; simmer until sweet potatoes are tender, about 15–20 minutes.
- Using an immersion blender, purée the soup until silky. Stir in cream or coconut milk and season to taste.
- Serve topped with roasted cauliflower crumbles and a drizzle of olive oil.
Notes
Adjust thickness with broth and cream to suit your preference. For a dairy-free version, use coconut milk.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting, simmering, blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 10g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 30mg