Description
A comforting and elegant creamy sweet potato soup topped with crunchy roasted cauliflower crumbles, perfect for weeknight dinners or entertaining.
Ingredients
- 1 lb (about 3 medium) sweet potatoes, cut into 1-inch cubes
- 1 small head cauliflower, cut into small florets
- 1–2 tbsp olive oil
- Salt and pepper, to taste
- 4 cups (1 quart) vegetable or chicken stock
- 1 cup coconut milk or heavy cream
- 1–2 tsp lemon or lime juice, to brighten
Instructions
- Preheat the oven to 425°F (220°C).
- Toss cauliflower with olive oil, salt, and pepper, and roast for 25–30 minutes until browned and crisp.
- Simmer sweet potato cubes in stock for 18–20 minutes until fork-tender.
- Puree the sweet potatoes with coconut milk or cream until velvety.
- Stir in lemon juice, adjust seasoning, and serve topped with roasted cauliflower crumbles.
Notes
For a dairy-free version, substitute cream with coconut milk. Adjust seasoning after resting for best flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Simmering and roasting
- Cuisine: American