Introduction
Sweet potato soup is a delicious and nutritious dish that warms your soul, perfect for cooler weather. This creamy soup, combined with roasted cauliflower and topped with fresh herbs, offers a delightful blend of flavors and textures. The ingredients are simple, highlighting the natural sweetness of the sweet potatoes while adding a nutty richness from the macadamia nuts or cashews.
Detailed Ingredients with Measures
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
1/2 inch knob 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 (e.g., spicy chili oil)
Prep Time
20 minutes
Cook Time
1 hour
Total Time
1 hour 20 minutes
Yield
Serves 4-6 people
Detailed Directions and Instructions
Preheat Oven
Preheat the oven to 425 degrees Fahrenheit.
Roast Soup Vegetables
Place the sweet potatoes and red onion on a sheet pan. Drizzle with 2 tablespoons of oil and sprinkle with 1 teaspoon of salt. Roast in the oven for 30-45 minutes, until golden brown and softened.
Roast Cauliflower
On a separate sheet pan, toss the cauliflower florets with 1 tablespoon of oil and 1 teaspoon of salt. Roast in the oven for 30 minutes, placing the pan underneath the sweet potatoes and onions.
Crumble Cauliflower
After roasting, break up the cauliflower into smaller bits using the back of a wooden spoon or spatula. Return to the oven for an additional 10-15 minutes to achieve extra browning.
Blend Soup
Allow the roasted sweet potatoes and onions to cool slightly. Working in batches, transfer them to a blender. Add the vegetable broth, fresh ginger, and macadamia nuts or cashews. Puree until very smooth.
Serve
Taste the soup and adjust for salt as needed. Serve the soup topped with the roasted cauliflower crumbles, a sprinkle of chopped chives, a drizzle of infused oil, and a squeeze of lemon juice.
Notes
Storage
The sweet potato soup can be stored in an airtight container in the refrigerator for up to 3-4 days.
Freezing
If you want to freeze the soup, allow it to cool completely before transferring to freezer-safe containers. It can be frozen for up to 3 months.
Variations
Feel free to add spices or herbs like cumin, coriander, or thyme for extra flavor.
Nut Alternatives
If you have nut allergies, you can substitute the macadamia nuts or cashews with sunflower seeds or omit them altogether.
Cook techniques
Roasting Vegetables
Roasting sweet potatoes and red onions at a high temperature caramelizes their natural sugars, enhancing their sweetness and flavor. This technique involves tossing the vegetables in oil and salt before baking them until golden brown and tender.
Blending
Using a blender to puree roasted vegetables with broth results in a smooth, creamy soup. It is important to allow the roasted ingredients to cool slightly before blending to avoid splattering hot liquid.
Cooking Cauliflower
Roasting cauliflower florets until golden gives them a delightful texture and flavor. Tossing with oil and salt helps ensure even cooking and browning. The crumbling technique adds visual appeal and a crunchy contrast to the soup.
Infused Oil
Drizzling infused oil, such as spicy chili oil, just before serving adds an extra layer of flavor to the dish. It can complement the sweetness of the soup with a touch of heat.
FAQ
Can I use other nuts instead of macadamia nuts or cashews?
Yes, you can substitute with other nuts such as almonds or walnuts, but the flavor and creaminess may vary.
How can I make this soup vegan?
The recipe is already vegan as it uses vegetable broth and plant-based ingredients.
Can I prepare the soup in advance?
Yes, you can prepare the soup a day ahead and store it in the refrigerator. Reheat before serving, and top with freshly roasted cauliflower.
What can I use as a substitute for vegetable broth?
You can use water or homemade broth, but keep in mind that using water will result in a less rich flavor.
Is there a gluten-free option for the infused oil?
Yes, most infused oils are naturally gluten-free, but always check the label to ensure no gluten-containing ingredients are included.
Conclusion
This Sweet Potato Soup is a delightful blend of roasted flavors and creamy texture, highlighted by the nutty essence of macadamia nuts or cashews. The addition of roasted cauliflower and fresh chives adds not only a tasty crunch but also gives a pop of color, making it visually appealing. It’s a nourishing dish that’s perfect for any season, offering comfort while being packed with nutrients.
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Combine roasted sweet potatoes with black beans, avocado, and fresh lime juice in corn tortillas for a hearty and flavorful taco.
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Toss roasted sweet potatoes with fresh kale, diced apples, walnuts, and a tangy vinaigrette for a refreshing salad option.
Spicy Sweet Potato and Chickpea Stew
Make a warming stew by adding canned chickpeas, diced tomatoes, and your choice of spices to roasted sweet potatoes.
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Blend cooked sweet potatoes with oats and spices to create a batter for delicious and healthy waffles, topped with maple syrup or yogurt.
Sweet Potato Curry
Stir roasted sweet potatoes into a coconut milk-based curry along with your favorite vegetables for a rich and satisfying dish.
Stuffed Sweet Potatoes
Bake sweet potatoes and fill them with a mixture of sautéed spinach, feta cheese, and roasted garlic for a delicious twist.
