Description
This Sweet Potato Soup with Roasted Cauliflower is the definition of elevated comfort food. Roasted sweet potatoes and red onions are blended into a velvety, dairy-free soup enriched with macadamia nuts and fresh ginger, then topped with irresistibly crispy roasted cauliflower crumbles. Creamy, cozy, and packed with plant-based nutrition, this vegan soup is hearty enough to be the main event—perfect for meal prep, chilly evenings, or an elegant dinner starter.
Ingredients
Soup Base
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1 large red onion, cut into chunks
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3 medium sweet potatoes (about 6 cups), peeled and cubed
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2 tbsp avocado oil or olive oil
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1 tsp kosher salt (plus more to taste)
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6 cups vegetable broth
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1/2-inch knob fresh ginger, peeled
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1/2 cup raw macadamia nuts (or cashews)
Roasted Cauliflower Topping
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4-6 cups cauliflower florets
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1 tbsp oil
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1 tsp salt
Garnish
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Fresh chives, finely chopped
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Lemon wedges
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Chili oil or herb-infused oil
Instructions
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Preheat Oven
Preheat oven to 425°F (220°C). Position racks in the middle and upper thirds. -
Roast Sweet Potatoes & Onion
Toss sweet potatoes and red onion with oil and salt on a sheet pan. Roast for 30–45 minutes until tender and caramelized. -
Roast Cauliflower
On a second pan, toss cauliflower with oil and salt. Roast for 30 minutes. -
Create Cauliflower Crumbles
Remove cauliflower, smash into crumbles with a spatula, and return to oven for 10–15 minutes until deeply golden and crispy. -
Blend the Soup
Add roasted sweet potatoes and onion to a blender with vegetable broth, ginger, and macadamia nuts. Blend until silky smooth. -
Serve
Pour soup into bowls. Top with cauliflower crumbles, chives, lemon juice, and a drizzle of infused oil.
Notes
- Macadamia nuts provide the creamiest texture, but cashews work well.
- Add extra broth to thin the soup if desired.
- Soup keeps well refrigerated for up to 4 days.
- Cauliflower crumbles can be made ahead and reheated in the oven.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dinner / Soup
- Method: Roasting & Blending
- Cuisine: American / Plant-Based
Nutrition
- Serving Size: 1 bowl
- Calories: 380 kcal
- Sugar: 12 g
- Sodium: 620 mg
- Fat: 20 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 8 g
- Protein: 8 g
- Cholesterol: 0 mg
