Sweet Potato Soup with Roasted Cauliflower Crumbles

Nguyên liệu

• 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)

Cách làm

1. 1

   Preheat the oven to 425 degrees.

2. 2

   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.

3. 3

   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).

4. 4

   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.

5. 5

   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.

6. 6

   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!