Roasted Cauliflower and Sweet Potato Soup
The nutty aroma and crunchy texture of roasted quinoa sprinkled over this warm and savory soup taste incredible next to the soft, sweet veggies and umami-rich broth below. To roast quinoa, just spread the dry grains in a roasting pan in a 400°F oven for a few minutes until golden-brown. One reviewer notes, “My go-to for comfort food and a great fall/winter dinner.”
One spoonful of this hearty soup will warm you up from the inside out. Roasting the vegetables with curry powder adds a delicious depth of and chewy chickpeas add substance that will leave you feeling satisfied. Toasted quinoa is used as a crunchy topper while fresh herbs add brightness to the cozy fall flavors. What’s not to love?
INGREDIENTS
- 1 15-oz. can no-salt-added chickpeas
- 6 cups 1-inch cauliflower florets
- 2 lb. sweet potatoes, peeled and cut into ¾-inch cubes
- 1 cup coarsely chopped onion
- 1 tablespoon curry powder
- 6 cups low-sodium vegetable broth
- ¼ to ½ teaspoon red pepper flakes
- Sea salt, to taste
- Freshly ground black pepper, to taste
- ⅔ cup dry quinoa
- ½ cup sliced scallions
- ¼ cup chopped fresh cilantro
- Lime wedges
INSTRUCTIONS
- Preheat oven to 400°F. Line two 15×10-inch baking pans with parchment paper or silicone baking mats. Drain chickpeas, reserving liquid (aquafaba); rinse and drain chickpeas. In a large bowl combine cauliflower, potatoes, and onion. In a small bowl stir together 2 tablespoons of the aquafaba, 1½ teaspoons of the curry powder, and 2 tablespoons water. Add to vegetables; toss. Divide vegetables between prepared pans; spread in a single layer. Roast 20 to 25 minutes or until vegetables are just tender and browning in places. Leave oven on.
- In a 4-quart Dutch oven combine roasted vegetables, the chickpeas, remaining 1½ teaspoons curry powder, the broth, and crushed red pepper. Bring to boiling; reduce heat. Simmer, uncovered, 5 minutes or until vegetables are very tender. Season with salt and black pepper. (For thicker soup, mash veggies slightly with a potato masher.)
- Meanwhile, place quinoa in a 15×10-inch baking pan. Roast quinoa 6 to 8 minutes or until golden and has a nutty aroma, stirring occasionally.
- Top servings of soup with toasted quinoa, scallions, and cilantro. Serve with lime wedges.
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