This Roasted Sweet Potato Cauliflower Soup is a delicious way to pack in those veggie servings on a cool fall day.

Roasted Sweet Potato Cauliflower Soup

I love checking out unique shops and small businesses.

There are quite a few of them in or around my hometown of Leamington, Ontario.

Many of the greenhouse owners are opening up additional revenue streams by selling things like unique furniture, home decor items, handmade soaps and lotions, clothing, and cool gift type things.

My mom, sister and I make the rounds to all of our favourite shops pretty regularly.

On one such trip we stopped at this awesome little restaurant in Chatham, Ontario called Churrascaria for lunch.  I ordered their special for the day which came with a bowl of sweet potato and cauliflower soup.

I was expecting more of a savoury soup, but what I got was uniquely sweet.

It was delicious!

I asked the waitress what was in it because I couldn’t quite put my finger on it.  She told me that the secret ingredient was pear.

I’ve tried to create my own version of the recipe several times over the last few weeks and I’ve finally come up with one that I absolutely love.

…Just in time for prime soup season too!

The Recipe:  Roasted Sweet Potato & Cauliflower Soup with Anjou Pear

While this recipe is a little more time consuming than the ones I typically share, it’s still pretty simple to make.

Start by roughly chopping two sweet potatoes and one head of cauliflower.  Toss the veggies with a bit of olive oil and salt, and then roast them.

Roasted Sweet Potato Cauliflower Soup

While the veggies are roasting prepare the secret ingredient — the Anjou pear.   (If you don’t have Anjou pears, any variety will work)

Roasted Sweet Potato & Cauliflower Soup with Anjou Pear

Peel and chop two pears and then sauté them with diced onion in a bit of coconut oil.

Then all you have to do is toss the roasted veggies and poached pears into a large soup pot along with the rest of the ingredients (listed below), puree everything with an immersion blender, and then let the soup simmer.

If you own an immersion bender, use it, it makes the process simpler and safer.

If you don’t have an immersion blender, let the ingredients simmer for about 10-minutes and then process the soup in batches in a traditional blender.  Just be sure not to overfill it or else the hot soup can erupt from the blender and burn you.  Trust me, you don’t want to do that…  I know from personal experience.  Once you’ve finished the batch puree, return the soup to the pot, bring it back to a boil, and let it simmer for another 15 minutes.

After the soup has simmered it’s ready to serve.

Roasted Sweet Potato Cauliflower Soup

I usually serve it soup alongside some sort of protein and a salad for a heartier meal.  It pairs pretty awesomely with spicy Italian sausage.

If I’m using it as a make-ahead lunch as part of my meal prep routine, then I toss just some chunks of grilled sausage or chicken into each container of soup and call it day.

This Roasted Sweet Potato and Cauliflower soup is a delicious way to pack in those veggie servings on a cool fall day.

Enjoy!

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Roasted Sweet Potato & Cauliflower Soup w/ Anjou Pear Yum
This Roasted Sweet Potato Cauliflower soup is a delicious way to pack in those veggie servings on a cool fall day. Vegan, gluten-free, and paleo.
Roasted Sweet Potato Cauliflower Soup
Prep Time 15 minutes
Cook Time 65 minutes
Passive Time 30 minutes
Servings
servings
Ingredients
Prep Time 15 minutes
Cook Time 65 minutes
Passive Time 30 minutes
Servings
servings
Ingredients
Roasted Sweet Potato Cauliflower Soup
Instructions
  1. Preheat the oven to 400-degrees.
  2. In a large mixing bowl, toss the cauliflower and sweet potato with the olive oil and salt.
  3. Line a large baking sheet with parchment paper. Spread the sweet potato and cauliflower over the baking sheet then roast at 400-degrees for 30-minutes.
  4. Heat the coconut oil in a sauce pan over medium heat. Add the onions and sauté until they’re translucent. Add the pears to the saucepan. Cover and cook until the pears soften (5-6 minutes.)
  5. In a large pot, combine the chicken broth, coconut milk and fresh ginger. Bring the mixture to a boil over medium heat.
  6. Add the cooked cauliflower, sweet potato, pear and onions to the broth mixture. Simmer on low for 10-minutes and then puree with an immersion blender. (See "Notes" section below if you don't have an immersion blender.)
  7. Simmer for 15-minutes, stirring frequently.
  8. Serve warm garnished with pecans.
Recipe Notes

If you don’t have an immersion blender, let the ingredients simmer for about 10-minutes and then process the soup in batches in a traditional blender.  Once you’ve finished the batch puree, return the soup to the pot, bring it back to a boil, and let it simmer for another 15 minutes.

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