Roasted Sweet Potato & Cauliflower Soup w/ Anjou Pear
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.
Servings Prep Time
4-6servings 15minutes
Cook Time Passive Time
65 minutes 30minutes
Servings Prep Time
4-6servings 15minutes
Cook Time Passive Time
65 minutes 30minutes
Ingredients
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.