Sweet potato soup with crispy cauliflower
If you’re looking for a quick and warming treat for crisp winter nights that the whole family will enjoy, then you’ve come to the right place! You’re looking at a delicious sweet potato puree recipe that’s sure to charm even those who don’t usually think much of puree soups. The combination of roasted sweet potato and onion adds a nice flavour to the soup, and the sweet potato adds a little sweetness. Add roasted cauliflower sprigs for a particularly tasty bowlful. Try it, the recipe is right in front of you!
Quantity: for two
Preparation time: 60 minutes
Severity: medium
You will need:
For the soup:
- 1 larger or 2 smaller red onions (cut into larger pieces).
- 3 medium or 2 larger sweet potatoes (peeled and diced).
- 2 teaspoons olive oil (omit if you prefer a fat-free dish)
- 1 teaspoon of himalayan or sea salt
- 1,4 litres of fruit broth
- a small piece of fresh ginger (about 1,5 cm)
- 67 g Indian nuts
For roasted cauliflower sauce:
- 450 g cauliflower florets
- small handful of chopped chives
- 1 teaspoon olive oil (omit the oil for the fat-free version)
- pinch of sea salt
How to make sweet potato soup?
Place the sweet potato cubes and red onion on a baking tray lined with baking paper. Season with olive oil (if using) and salt. Roast in the oven at 180 degrees for 45 minutes. At the same time, you can also roast the cauliflower florets (on a separate baking tray) for 30 minutes.
When the vegetables are ready, place the sweet potato and onion in a blender and add the stock, a handful of Indian nuts and a pinch of ginger. Puree into a smooth soup (if you have a smaller blender, make the soup in batches).
Serve the soup with roasted cauliflower sprigs and chopped chives.
