Recipe
Author
Hy-Vee Test Kitchen
Save Options
Description
Roasting the cauliflower gives it a mellow sweetness that enhances the flavor of this velvety smooth soup, which is low in fat and gluten- and dairy-free. If the soup seems too thick, just stir in some additional broth.
For more Balance recipes, check out HSTV.com or Balance magazine, available in stores or by subscription.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 small head cauliflower, or 4 cups florets | ||
| 2 tbsp. Hy-Vee Select olive oil, divided | ||
| Hy-Vee salt and black pepper , to taste | ||
| 1 shallot, chopped | ||
| 1 stalk(s) celery, chopped | ||
| 4 c. Hy-Vee 33%-less-sodium chicken broth | ||
| 1 ½ c. Yukon Gold potatoes, peeled and chopped | ||
| ½ tsp. Hy-Vee ground cumin | ||
| Hy-Vee crushed red pepper flakes, for garnish |
Things To Grab
- Baking pan
- Stockpot
- Blender
Directions
- Preheat oven to 400 degrees. Toss cauliflower florets with 1 Tbsp. oil. Scatter in a baking pan. Season with salt and black pepper. Roast for 20 minutes or until lightly caramelized. Reserve 1/2 cup for serving.
- Heat remaining 1 Tbsp. oil over medium heat in stockpot. Add shallot, celery and garlic. Cook and stir until softened.
- Stir in broth, potatoes and cumin. Bring to boiling; reduce heat. Cook, covered, for 10 minutes or until potatoes are tender. Remove from heat and stir in 3 1/2 cups cauliflower.
- Blend soup mixture in batches in a blender until smooth. Serve topped with reserved cauliflower and red pepper flakes.
Nutrition facts
Servings
150 Calories per serving
Amounts Per Serving
- Total Fat: 7 g
- Cholesterol: 0 mg
- Sodium: 620 mg
- Total Carbohydrates: 19 g
- Protein: 6 g
Daily Values
0%
Vitamin A 6%
0%
Vitamin C 100%
0%
Iron 6%
0%
Calcium 4%