Description
This charred cauliflower sweet potato soup is loaded with nutrients as well as smoky and umami-rich flavor. Easy to put together and great to meal prep ahead of time to freeze for later.
Ingredients
Roasted Cauliflower
- 1 head cauliflower, cut into 1-inch florets
- 1 tsp smoked paprika
- 1/2 tsp ground coriander
- 1/2 tsp thyme
- Kosher salt to taste
- White pepper to taste
- 1 tbsp avocado oil
Soup Base
- 1 tbsp avocado oil
- 1 medium onion, diced
- 8–10 cloves garlic, crushed with a garlic press
- 6 leaves of sage, finely chopped
- 1 medium sweet potato, cubed into 1-inch pieces
- 1,15 oz can cannellini beans, drained and rinsed
- 4 cups vegetable broth
- 1 tsp smoked paprika
- 1 tsp ground coriander
- 1 tsp fresh thyme or 6 sprigs thyme, stems removed
- 1 bay leaf
- 6 leaves of lacinato kale, stems removed and finely chopped
For Serving
- 1/2 cup fresh parsley, finely chopped
- Juice and zest of 1 lemon
- 1 garlic clove, grated
Instructions
- Preheat the oven to 425F. Place the cauliflower on a parchment lined baking tray then top with the smoked paprika, coriander, thyme, and a generous pinch of salt and pepper. Drizzle with oil then toss together until well coated. Arrange the cauliflower cut side down on the tray in a single layer then bake on the bottom rack for 30 minutes, flipping half way.
- Heat a Dutch oven over medium heat then add the remaining oil. Once the oil is hot, add the onions with a pinch of salt and sauté until the onions have softened.
- Stir in the garlic and sage then continue to sauté for about a minute until the garlic is fragrant.
- Add in the sweet potato, cannellini beans, vegetable broth, paprika, coriander, thyme and bay leaf. Stir well to combine then bring to a boil. Reduce the heat to a simmer then cover with a lid and continue to cook for 20 minutes or until the sweet potato can be easily pierced with a fork.
- Remove the bay leaf then stir in half the roasted cauliflower and simmer again for 4 minutes. To make your soup creamier, blend up 1/3 of the soup using an immersion blender (or blend with a regular blender and pour back into the pot).
- Stir in the kale to wilt, and once fully softened, remove from heat.
- For the gremolata, add the finely chopped parsley, lemon zest, 1 grated clove of garlic, and a pinch of salt to a small bowl then stir to combine (or prepare over a cutting board).
- To finish the soup, stir in the lemon juice. Portion out a serving then top with a sprinkle of some of the gremolata over top and some of the remaining cauliflower pieces. Enjoy as is or serve with a slice of toasted bread.
Notes
Skip blending if desired. If you don’t feel like blending the soup, just mash some of the softened sweet potato and beans up with the back of your cooking spoon until the soup is at the consistency you like.
Place the cauliflower cut side down on the baking tray. This will ensure more even charring on the cauliflower as it roasts.
For an extra boost in umami flavor, try caramelizing your lemons before squeezing the juice overtop or simply stir in a few tablespoons of nutritional yeast when adding the spices.
Make the most of your time by preparing the soup while you are roasting the cauliflower.
