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Roasted Cauliflower & Sweet Potato Soup

Course: Soup
Servings: 6 people

Ingredients

  • 1 large head cauliflower
  • olive oil for drizzling
  • 3 medium-large sweet potatoes peeled and cut into 1" pieces
  • 1 onion diced
  • 2 cloves garlic chopped
  • 2 stalks celery chopped
  • 1 15 oz. can white beans, drained like cannellini or great northern
  • 4-6 slices bacon or pancetta
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil
  • 1 tablespoon dried thyme
  • Salt & Pepper to taste
  • 7 cups water

Instructions

  • Preheat oven to 400 degrees.
  • Cut up cauliflower into bite-sized pieces and put on ungreased cookie sheet and lightly drizzle with olive oil. Let roast until golden brown on the tops and tender, but not mushy, about 20-30 minutes. Remove from oven and cool while prepare rest of soup.
    Roasted Cauliflower & Sweet Potato Soup, ouritalianjourney.com
  • Cook bacon or pancetta until crispy. Crumble and set aside on paper towels to drain.
    Roasted Cauliflower & Sweet Potato Soup, ouritalianjourney.com
  • Cut up sweet potato, onion, celery, and garlic into pieces
    Roasted Cauliflower & Sweet Potato Soup, ouritalianjourney.com
  • In a large stockpot, bring sweet potato, onion, celery, herbs, garlic and water to a boil. Reduce heat and simmer until sweet potatoes are tender. 
    Roasted Cauliflower & Sweet Potato Soup, ouritalianjourney.com
  • Add in white beans (this is really optional but it adds a richness to the soup) and cooked cauliflower. 
    ouritalianjourney.com
  • If you want the soup chunky rather than smooth, divide the soup in half or at least take out a third and put into a bowl.
  • Blend one part of soup in a blender until very smooth. I use an immersion blender and it works fantastic! Remember, if you want the soup smooth, then you will be blending the entire thing rather than just a portion.
  • If leaving a little chunky, combine back with second part of soup and stir. 
  • Add in cooked pancetta or bacon. Simmer on stove until ready to serve.
  • Garnish with some fresh parsley and serve with some crusty bread.

Notes

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