Sheet Pan Roasted Sweet Potato and Cauliflower Soup
There is nothing better than roasted soups!
- 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.