Sweet Potato Soup with Roasted Cauliflower Crumbles

When I know it’s in the fridge waiting for me for lunch, I can’t stop thinking about it.

When I know it’s on the meal plan for dinner, I look forward to it all day.

For something very humble, it feels bougie and expensive – luscious and silky, loaded with depth because those onions and sweet potatoes are getting a nice solid *roast* for flavor. The color is vibrant and gorgeous already, but then it gets zhuzhed with those concentrated little bits of roasty cauliflower, some chives and lemon to wake it up, and maybe a bit of chili oil if you like to go over the top like I do.

I’ve made it too many times to count in my own personal life, and I have also made it 3x for meals with friends! It’s an excellent crowd pleaser. Not only visually stunning, but total comfort food.

It also works beautifully for meal prep – and on more than one occasion, I’ve roasted the veggies the night before, then blended up a batch of soup the next day.

I frequently make this soup to pair with the turkey focaccia sandwiches from Trader Joe’s, especially when serving to guests to make it more of a meal. It would also be ideal with some no-knead bread.

Hope you love it!

• 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 (see notes)
• 1/2 inch knob of fresh ginger
• 1/2 cup macadamia nuts or cashews

• 4–6 cups cauliflower florets
• a small bundle of chives, chopped
• lemon wedges
• a drizzle of infused oil (I like a spicy chili oil)