Description
This creamy Sweet Potato Soup is rich, velvety, and filled with warm flavors. Topped with crispy Roasted Cauliflower Crumbles, it adds texture and depth to every spoonful.
Ingredients
Scale
- 2 large sweet potatoes, peeled and diced
- 1 small head cauliflower, cut into small florets
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon paprika
- 1/2 teaspoon turmeric
- 2 tablespoons olive oil
- Salt and black pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Toss cauliflower florets in 1 tablespoon of olive oil, paprika, and a pinch of salt and pepper. Spread evenly on a baking sheet and roast for 20-25 minutes until crispy and browned.
- Meanwhile, in a large pot, heat 1 tablespoon of olive oil over medium heat. Add chopped onion and garlic and cook for 2-3 minutes until translucent.
- Add diced sweet potato and turmeric; cook for another 2 minutes.
- Pour in vegetable broth and bring to a boil. Reduce to a simmer and cook for 15-20 minutes until sweet potato is tender.
- Using an immersion blender or a standard blender, blend the mixture until smooth and creamy.
- Serve the soup in bowls and top with crispy roasted cauliflower crumbles.
Notes
- For a creamy texture, add a touch of coconut milk.
- Adjust thickness by adding more broth if needed.
- Pair it with warm bread or a side salad.
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 7g
- Sodium: 500mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg
Keywords: sweet potato, cauliflower, creamy, soup, vegan, healthy