Roasted Sweet Potato Cauliflower Soup
Roasted Sweet Potato Cauliflower Soup is a creamy and delicious recipe that is rich in nutrients. This dish is easy to prepare and is perfect for the cold weather months. For a protein boost, we topped ours with roasted tempeh cubes, but you could try serving it with roasted or cooked lentils or chickpeas.
Ingredients
Serves: 6-8 Time: 45 minutes
Roasted Sweet Potato Cauliflower Soup
- 2 medium sweet potatoes, diced
- 1 cauliflower head, chopped into florets
- Olive oil
- 1/2 yellow onion, diced
- 3-4 garlic cloves, chopped
- 2 cups vegetable broth
- 2 cups non-dairy, unsweetened milk or coconut milk
- 1 tsp paprika
- 1/2 tsp ground sage
- 1 tsp ground thyme
- 1 tsp ground ginger
- Black pepper to taste
- Water, as needed
- Optional topping: roasted tempeh cubes, chopped scallions, croutons
Directions
- Preheat the oven to 400ºF.
- Prepare your sweet potato and cauliflower, and separately toss them lightly in olive oil.
- On two separate trays, spread out the sweet potato on one and the cauliflower on the other. Place in the oven and roast for 20-25 minutes or until soft and lightly roasted.
- Meanwhile, prepare the onion and garlic, and prepare a soup pot by setting the heat to medium heat.,
- Once hot, lightly coat the pan with olive oil, sauté the onion, and cook for 5 minutes before adding the garlic.
- Then, add the vegetable broth, non-dairy milk, and seasonings. Bring to a simmer before adding the roasted sweet potato and cauliflower.
- Allow the vegetables to sit in the broth for 5 minutes before removing from the heat and blending in a blender or using an immersion blender.
- Blend the soup until creamy and smooth. Add more water as needed to achieve the desired thickness.
- Return the soup to low heat once blended and taste and adjust the seasoning.
- Serve with optional topping if desired, and enjoy!
Nutrition Information
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