Roasted Cauliflower and Potato Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 bay leaf2 tsp Garlic powder 2 tsp Pepper, black 7.50 cup (2 lb) cauliflower florets1 onion 1 red pepper 2 sprays cooking oil spray3 lb Yukon Gold potato 1 lb russet potato 7 cup low sodium vegetable stock 0.5 cup shredded cheddar cheese 2 cup skim milk
1. Preheat oven to 450°
2. Wash potatoes. cut into a medium dice. Cut the red pepper to a fine chop.
3, In a large stock pot, add potatoes, stock, onion, garlic powder and bay leaf; bring to a boil. Cover, reduce heat. Simmer 30 minutes or until potatoes are tender. Remove from heat, Discard bay leaf.
4. While potatoes simmer, arrange cauliflower on cookie sheet. Spray with cooking spray and sprinkle with black pepper. Toss to coat. Roast at 450° for 30 minutes or until browned, turning once.
5. Add milk and cauliflower to the potatoes. Process at a light chop through a blender in 3 cups batches. Repeat with remaining cauliflower mixture.
5. Garnish with red pepper and cheese.
Serving Size: makes 8 two-cup servings
2. Wash potatoes. cut into a medium dice. Cut the red pepper to a fine chop.
3, In a large stock pot, add potatoes, stock, onion, garlic powder and bay leaf; bring to a boil. Cover, reduce heat. Simmer 30 minutes or until potatoes are tender. Remove from heat, Discard bay leaf.
4. While potatoes simmer, arrange cauliflower on cookie sheet. Spray with cooking spray and sprinkle with black pepper. Toss to coat. Roast at 450° for 30 minutes or until browned, turning once.
5. Add milk and cauliflower to the potatoes. Process at a light chop through a blender in 3 cups batches. Repeat with remaining cauliflower mixture.
5. Garnish with red pepper and cheese.
Serving Size: makes 8 two-cup servings
Nutritional Info Amount Per Serving
- Calories: 268.7
- Total Fat: 4.3 g
- Cholesterol: 13.8 mg
- Sodium: 886.7 mg
- Total Carbs: 68.9 g
- Dietary Fiber: 8.1 g
- Protein: 11.5 g
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