09/23/2026
(Recipe of the Week) 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.
Sweet Potato Soup with Roasted Cauliflower Crumbles
(via: https://bit.ly/4AygViQ)
Ingredients
Sweet Potato Soup:
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 k**b of fresh ginger
1/2 cup macadamia nuts or cashews
Toppings:
4–6 cups cauliflower florets
a small bundle of chives, chopped
lemon wedges
a drizzle of infused oil (I like a spicy chili oil)
Instructions
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!
Note: This dish is approved for the 30-Day Metabolic Comeback Challenge. Find all recipes of the week on our Pinterest boards: https://bit.ly/3VhrcuT
