Sweet Potato Soup with Roasted Cauliflower Crumbles

Name: Sweet Potato Soup with Roasted Cauliflower Crumbles
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6 porsi
Cuisine: Indonesian
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 (see notes); 1/2 inch knob of fresh ginger; 1/2 cup macadamia nuts or cashews; 4 -6 cups cauliflower florets; a small bundle of chives, chopped; lemon wedges; a drizzle of infused oil (I like a spicy chili oil)

This sweet potato soup is luscious, silky, and seriously good! Sweet potatoes and red onion get roasted and blended to perfection, and topped with crispy bits of cauliflower.

⏱️ 65 menit 🔪 Persiapan: 20 menit 🔥 Masak: 45 menit 📊 Sedang 👁️ 1 dilihat

👨‍🍳 Mulai Masak

Sweet Potato Soup with Roasted Cauliflower Crumbles

Foto: Pinch of Yum — Lindsay Ostrom

Bahan-bahan

6 porsi

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 (see notes)
1/2 inch knob of fresh ginger
1/2 cup macadamia nuts or cashews
4 -6 cups cauliflower florets
a small bundle of chives, chopped
lemon wedges
a drizzle of infused oil (I like a spicy chili oil)

Langkah-langkah

Preheat the oven to 425 degrees.
Place sweet potatoes and onions on a sheet pan; drizzle with oil, sprinkle with salt. Roast in the oven for 30-45 minutes, until golden brown and softened.
At the same time, place the cauliflower florets on a second sheet pan, toss with 1 tablespoon oil and 1 teaspoon salt. Roast in the oven for 30 minutes (I just tuck it underneath the sweet potatoes and onions).
Break up the cauliflower into smaller bits using the back of a wooden spoon or spatula. Return to the oven for 10-15 minutes to get extra browned.
Allow the sweet potatoes and onions to cool slightly. Working in two batches, transfer the sweet potatoes and onions to a blender. Add broth, ginger, and macadamia nuts; puree until very smooth.
Taste and adjust for salt. Serve the soup topped with the roasted cauliflower bits, a sprinkle of chives, a drizzle of oil, and a squeeze of lemon juice. It’s sensory and beautiful! I love this soup!