Ingredients

The following ingredients have 5 Servings
  • 1 head cauliflower (florets removed and separated)
  • 1 sweet potato (peeled and diced)
  • 1/4 cup olive oil (plus more for serving)
  • kosher salt
  • freshly ground black pepper
  • 1 cup finely diced yellow onion (about 1/2 medium onion)
  • 1 clove garlic (minced)
  • 3 oz pancetta (diced)
  • 1/4 teaspoon paprika
  • 1/8 teaspoon nutmeg
  • 5-6 cups clam stock
  • 2 inch chunk of Parmesan cheese (about 2 x .5 inches, plus more for serving)

Instruction

  • Preheat the oven to 425°F. Line a baking sheet with parchment paper and set aside.
  • In a large bowl, toss the cauliflower and diced sweet potato with a few tablespoons of the olive oil. Season with salt and pepper. Spread the vegetables onto the baking sheet and roast for about 20-30 minutes, until fork tender and browned in spots.
  • In a large pot or Dutch oven, heat remaining olive oil (about 1-2 tablespoons) over medium-low heat. Add the onion and garlic, and season lightly with salt. Let it cook, stirring periodically, until the onions are just beginning to wilt. Add the pancetta and continue to cook until the pancetta is browned, about 5 more minutes. Stir in about half of the roasted vegetables, and season with paprika and nutmeg. Stir in the clam stock and bring to a boil. Lower heat to a simmer. Add the chunk of Parmesan cheese, allow it to melt in, then season to taste with salt and pepper.
  • Using an immersion blender or a standard blender, puree the soup until nearly smooth. You can either go chunky or smooth to your preference. Stir in remaining roasted vegetables.
  • To serve, ladle the soup into bowls, drizzle with a bit of good olive oil, and sprinkle with Parmesan cheese.