Charred Cauliflower Sweet Potato Soup

A comforting soup featuring charred cauliflower and sweet potatoes, enhanced with a gremolata topping.

By @backtotheroots_official

Original recipe source

Cook time: 50 minutes

Servings: 4

Ingredients

• 1 head cauliflower
• 1 tsp smoked paprika
• 0.5 tsp ground coriander
• 0.5 tsp thyme
• 0 kosher salt
• 0 white pepper
• 1 tbsp avocado oil
• 1 tbsp avocado oil
• 1 medium onion
• 0 kosher salt
• 8 cloves garlic
• 6 leaves sage
• 1 medium sweet potato
• 15 oz cannellini beans
• 4 cups vegetable broth
• 1 tsp smoked paprika
• 1 tsp ground coriander
• 1 tsp fresh thyme
• 1 bay leaf
• 0 roasted cauliflower
• 6 leaves lacinato kale
• 0.5 cup fresh parsley
• 1 lemon
• 1 clove garlic
• 0 kosher salt
• 0 lemon juice
• 0 roasted cauliflower
• 0 gremolata
• 0 crusty bread

Instructions

1. Preheat oven to 425°F.
2. Place cauliflower on a baking tray then top with smoked paprika, ground coriander, thyme, and a generous pinch of kosher salt and white pepper. Drizzle with avocado oil then toss together to coat.
3. Arrange cauliflower cut side down on the tray in a single layer then bake on the bottom rack for 30 minutes, flipping halfway.
4. Heat a Dutch oven over medium heat then add the remaining avocado oil. Once hot, add diced onions with a pinch of salt and sauté until softened.
5. Stir in the crushed garlic and finely chopped sage then sauté until fragrant.
6. Add in the cubed sweet potato, drained and rinsed cannellini beans, vegetable broth, smoked paprika, ground coriander, fresh thyme, and bay leaf. Stir well to combine then bring to a boil.
7. Reduce to a simmer then cover and cook for 20 minutes or until the sweet potato is soft.
8. 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.
9. Stir in the finely chopped lacinato kale to wilt then remove from heat.
10. For the gremolata, add the finely chopped parsley, lemon zest, 1 grated clove of garlic, and a pinch of salt to a small bowl to combine.
11. To finish the soup, stir in the lemon juice. Serve topped with some more cauliflower, the gremolata, and some crusty bread.