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Sheet Pan Roasted Sweet Potato and Cauliflower Soup

There is nothing better than roasted soups!
5 from 1 vote
Servings 4


  • 2 sweet potatoes, peeled and diced
  • 1 head cauliflower florets only
  • 2 tbsp avocado oil
  • 1 tsp cumin
  • 1 small white onion roughly chopped
  • 2 cups white beans rinsed and drained
  • 4 cups veggie stock


  • Preheat the oven to 375 degrees F. Line 2 sheet pans with parchment paper.
  • Toss the sweet potatoes, onion and cauliflower with 1 tablespoon avocado oil and cumin. Spread into a single layer on the prepared sheet pans. Roast until the vegetables start to brown at the edges and the sweet potatoes are tender, about 30 minutes. Toss halfway.
  • Add the cooked sweet potatoes, cauliflower, onion and white beans in a blender or food processor. Add the veggie stock and blend. Top with leftover veggies.
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