Cauliflower-Potato Soup

Recipe

Soup, Chili & Stew
Cauliflower-Potato Soup

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User Rating

4.75 out of 5 stars
Rate it:
4 ratings

Recipe Data

4
Servings
10min
Prep
40min
Total

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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.

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Servings and Ingredients

Ingredients
Serves 4
QuantityIngredientAdd
1small head cauliflower, or 4 cups florets
2 tbsp.Hy-Vee Select olive oil, divided
Hy-Vee salt and black pepper , to taste
1shallot, 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

  1. 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.
  2. Heat remaining 1 Tbsp. oil over medium heat in stockpot. Add shallot, celery and garlic. Cook and stir until softened.
  3. 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.
  4. 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%