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