Roasted Cauliflower Sweet Potato Soup Recipe

Cooking Directions

• STEP 1.Preheat the oven to 425°F (220°C).
• STEP 2.In a large bowl, toss the cauliflower florets, sweet potato cubes, onion, and garlic with olive oil, salt, and pepper.
• STEP 3.Spread the vegetables in a single layer on a baking sheet and roast for 25-30 minutes until golden and tender.
• STEP 4.Transfer the roasted vegetables to a blender or food processor.
• STEP 5.Add vegetable broth and coconut milk to the blender and blend until smooth.
• STEP 6.Pour the soup into a pot and heat over medium heat until warmed through.
• STEP 7.Season with additional salt and pepper if needed.
• STEP 8.Serve the soup hot with crusty bread or a side salad.

Cooking Tips

• Make sure to cut the cauliflower and sweet potatoes into similar-sized pieces for even roasting.
• For a spicier soup, add a pinch of cayenne pepper or red pepper flakes.
• Garnish the soup with fresh herbs like parsley or chives for added freshness.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat the soup on the stovetop over low heat, stirring occasionally.
• You may need to add a splash of vegetable broth or water to thin out the soup when reheating.