Sweet Potato Soup with Roasted Cauliflower Crumbles

By Pinch of Yum · 60 min

Ingredients

Instructions

1. Preheat the oven to 425°F (220°C).
2. Spread the sweet potatoes and onion on a sheet pan, drizzle with oil and sprinkle with salt. Roast 30 to 45 minutes until golden brown and soft.
3. Meanwhile, toss the cauliflower florets on a second sheet pan with 1 tablespoon oil and 1 teaspoon salt. Roast for 30 minutes, tucking it under the sweet potatoes and onions.
4. Break the cauliflower into smaller pieces with the back of a wooden spoon or spatula. Roast 10 to 15 minutes more until well browned.
5. Let the sweet potatoes and onions cool slightly. In two batches, blend them with the broth, ginger and macadamia nuts until very smooth.
6. Taste and adjust the salt. Serve topped with the roasted cauliflower, chives, a drizzle of oil and a squeeze of lemon juice.

Summarized from Pinch of Yum's video. Watch it for the details.

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OnionGingerLemonRed onionSweet potatoCauliflowerMacadamia nut