Sweet Potato Soup with Roasted Cauliflower Crumbles

• porcje: 6 servings
• czas aktywny: 20 minutes
• całkowity czas: 1 hour 5 minutes

Składniki

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)

Wskazówki

Preheat Oven

Preheat the oven to 425 degrees.

Roast Soup Vegetables

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.

Roast Cauliflower

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).

Crumble Cauliflower

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.

Blend Soup

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.

Serve

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!

Wartości Odżywcze

• Kalorie: 241
• Tłuszcz Całkowity: 15.8 g
• Tłuszcz Nasycony: 2.4 g
• Tłuszcz Trans: 0 g
• Cholesterol: 0 mg
• Sód: 821.3 mg
• Węglowodany Całkowite: 24.2 g
• Błonnik Pokarmowy: 5.1 g
• Cukry Całkowite: 7.8 g
• Białko: 3.9 g