Meow Recipes: 2025

Sweet potato soup in a bowl topped with cauliflower crumbles.

In This Post: Sweet Potato Soup

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I Think About This Soup All Day.

When I know it’s in the fridge waiting for me for lunch, I can’t stop thinking about it.

When I know it’s on the meal plan for dinner, I look forward to it all day.

For something very humble, it feels bougie and expensive – luscious and silky, loaded with depth because those onions and sweet potatoes are getting a nice solid *roast* for flavor. The color is vibrant and gorgeous already, but then it gets zhuzhed with those concentrated little bits of roasty cauliflower, some chives and lemon to wake it up, and maybe a bit of chili oil if you like to go over the top like I do.

IT’S SO GOOD!

I’ve made it too many times to count in my own personal life, and I have also made it 3x for meals with friends! It’s an excellent crowd pleaser. Not only visually stunning, but total comfort food.

It also works beautifully for meal prep – and on more than one occasion, I’ve roasted the veggies the night before, then blended up a batch of soup the next day.

I frequently make this soup to pair with the turkey focaccia sandwiches from Trader Joe’s, especially when serving to guests to make it more of a meal. It would also be ideal with some no-knead bread.

Hope you love it!

1 Roast The Sweet Potatoes and Onions.

In addition to this, I like to also roast an extra sheet pan of cauliflower to use as crumbles on top!

Sweet potatoes and onions on a sheet pan.

2 Blend It Up!

Blend those roasty onions and sweet potatoes with vegetable broth, a bit of ginger, and some macadamia nuts to make it creamy!

Blending soup in a blender with macadamia nuts.

3 Top and Serve!

My favorites are a scoop of roasty cauliflower bits, some chives, and a spicy chili oil!

Sweet potato soup in a bowl topped with cauliflower.

Watch How To Make Chicken Wontons In Spicy Chili Sauce

Sweet Potato Soup with Roasted Cauliflower Crumbles

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Author: Lindsay
Total Time: 1 hour 5 minutes
Yield: 6 servings

Description

This sweet potato soup is luscious, silky, and seriously good! Sweet potatoes and red onion get roasted and blended to perfection, and topped with crispy bits of cauliflower.

Ingredients

Units

Sweet Potato Soup:

1 red onion, cut into large chunks or slices
3 sweet potatoes, cut into chunks (about 6 cups)
2 tablespoons avocado oil or olive oil
1 teaspoon coarse kosher salt
6 cups vegetable broth
1/2 inch knob of fresh ginger
1/2 cup macadamia nuts or cashews

Toppings:

4–6 cups cauliflower florets
a small bundle of chives, chopped
lemon wedges
a drizzle of infused oil (I like a spicy chili oil)

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Instructions

Preheat Oven: Preheat the oven to 425 degrees.
Roast Soup Vegetables: Place sweet potatoes and onions on a sheet pan; drizzle with oil, sprinkle with salt. Roast in the oven for 30-45 minutes, until golden brown and softened.
Roast Cauliflower: At the same time, place the cauliflower florets on a second sheet pan, toss with 1 tablespoon oil and 1 teaspoon salt. Roast in the oven for 30 minutes (I just tuck it underneath the sweet potatoes and onions).
Crumble Cauliflower: Break up the cauliflower into smaller bits using the back of a wooden spoon or spatula. Return to the oven for 10-15 minutes to get extra browned.
Blend Soup: Allow the sweet potatoes and onions to cool slightly. Working in two batches, transfer the sweet potatoes and onions to a blender. Add broth, ginger, and macadamia nuts; puree until very smooth.
Serve: Taste and adjust for salt. Serve the soup topped with the roasted cauliflower bits, a sprinkle of chives, a drizzle of oil, and a squeeze of lemon juice. It’s sensory and beautiful! I love this soup!

Notes

I do not peel the sweet potatoes! 🙂 It’s easier, and more fiber!

If you’re serving it right away, you can pour it directly in bowls if it’s warm enough! Or just pour it into a saucepan and heat it to your desired temp on the stovetop.

If you’re saving it for later, just go ahead and pour it right into your storage containers and pop in the fridge! Your future self will thank you!

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Soup
Method: Roast
Cuisine: American

Keywords: sweet potato soup, sheet pan recipe, vegan soup, vegetarian soup, dairy-free soup

Three More Amazing Vegan Soups

Smoky Red Lentil Soup

Sweet Potato Peanut Soup in bowls with crackers.

Spicy Peanut Soup

Sweet Potato Tortilla Soup

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In This Post

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Watch How To Make French Toast Crepes

It’s a Snack, It’s a Breakfast… We Love Them.

A few months ago I saw a video from Dini at Prep and Rally where she took an almond flour tortilla and basically gave it the French Toast Treatment!

The tortilla gets dunked in eggs with a bit of maple syrup (and milk, if you’re me) and pan-fried into these bendy little golden discs that resemble a crepe, but are also a bit of French Toast at the same time?

They’re French Toast Crepes!

Is it a little bit ridiculous? Yes! Just embrace it!

It made for a fun, cute video, but this is one of those recipes we keep coming back to again and again in this house. I make them once every 1-2 weeks now. I’ve already seen many pictures from all of you who have already made them on Instagram! These are the tortillas I use:

My girls love these for breakfast, and so do I – but it’s also been an unexpectedly big hit as a snack and lunchbox item! Once you French Toast the tortillas, just roll them with jam and yogurt and keep them in the fridge for a grab-and-go! (No that’s not a ham and cheese roll up, it’s jam and yogurt – but never say never!)

Rolling up a french toast crepe with yogurt and blueberries.

These are ideal with a blueberry sauce, or just some thawed frozen fruit! Hope you love them – and thanks for the idea, Dini!

PS. Check out this page for more breakfasts that my kids love!

1 Whisk up your egg mixture.

Just like French Toast! Eggs, maple syrup, and a bit of milk or cream.

Pouring maple syrup into a bowl with eggs, cream, and vanilla.

2 Dip the tortillas.

I exclusively use the Siete almond flour tortillas for this recipe. They don’t really absorb the mixture, but they do get nicely coated!

Dipping almond flour tortilla into egg mixture.

3 Pan fry and roll.

I like to melt a bit of butter in the pan, then pan fry those little crepes on both sides until nice and golden!

4 Roll, top, and serve!

They’re just so good.