Description
A warm and nourishing Sweet Potato Soup with Roasted Cauliflower Crumbles, perfect for chilly evenings and easy to make.
Ingredients
Units
Scale
Vegetables
- 2 large Sweet Potatoes, peeled and diced
- 1 head Cauliflower, cut into small florets
- 1 medium Onion, finely chopped
- 3 cloves Garlic, minced
Liquids
- 4 cups Vegetable Broth
Fats
- 2 tablespoons Olive Oil
Seasonings
- Salt, to taste
- Pepper, to taste
- A pinch of Nutmeg
Instructions
- Roast the Cauliflower: Preheat your oven to 400°F (200°C). Cut the cauliflower into small florets, toss with olive oil, salt, and pepper, then roast for about 20 minutes or until golden brown and crispy.
- Sauté Aromatics: In a large soup pot, heat a drizzle of olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent and aromatic, about 5 minutes.
- Cook Sweet Potatoes: Add the peeled and diced sweet potatoes to the pot along with the vegetable broth. Bring to a boil, then reduce to a simmer and cook for about 15-20 minutes, or until the sweet potatoes are tender.
- Blend the Soup: Once the sweet potatoes are cooked, use an immersion blender to puree the soup until smooth. If you prefer a chunky texture, blend just half of the soup and leave the rest as is.
- Season & Serve: Stir in nutmeg and adjust seasoning with salt and pepper. Ladle the soup into bowls and top with the roasted cauliflower crumbles. Enjoy your delicious creation!
Notes
- Even Roasting: Cut cauliflower into uniform pieces for even roasting and perfect texture.
- Proper Blending: Allow the soup to cool slightly before blending for safety and to avoid splatters.
- Flavor Adjustments: Always taste and adjust seasoning towards the end to get that perfect balance.
- Pairing with spices: Experiment with spices like ginger or curry powder for unique flavors!
- Make it Creamy: For extra creaminess, add a splash of cream or milk before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 0mg