Potato & Roasted Cauliflower Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 Bay Leaf 2 tsp cayenne pepper1 tsp thyme3 cup Cauliflower, raw 5 clove Garlic 1 cup (8 fl oz) Water, tap 1 Tbs Light Butter, Salted 0.50 cup Shredded Sharp Cheddar Cheese 1 spray extra virgin olive oil cooking spray 1 cup onion chopped 16 Tbs Daisy fat free sour cream8 med potato (48 ounces) 4 cup vegetable broth8 strips Smart Bacon
- Preheat oven to 450°.
- Heat butter in a large stock pot. Saute onion, thyme and garlic until tender, about 5 minutes.
- Add potatoes, stock and bay leaf and bring to a boil. Cover, reduce heat, and simmer 30 minutes, stirring occasionally.
- Remove from heat; discard bay leaf.
Meanwhile, heat over to 450 degrees.
- Spray a cookie sheet with cooking oil spray.
- Arrange cauliflower in a single layer and spray again. Sprinkle with black pepper.
- Roast at 450° for 30 minutes, turning once. Florets will begin to brown.
To blend: Remove the center piece of the blender lid so steam can escape. Cover the hole with a cloth or paper towel.
- Blend the sour cream with the cauliflower for a few seconds.
- Pour the cauliflower mixture into bowl and set aside.
- In small batches, blend the potato mixture for a couple seconds. - Return everything to the stock pot over medium heat.
To serve, sprinkle shredded cheese and crumbled Smart Bacon on top of each serving.
Serving Size: makes 8 two-cup servings
- Heat butter in a large stock pot. Saute onion, thyme and garlic until tender, about 5 minutes.
- Add potatoes, stock and bay leaf and bring to a boil. Cover, reduce heat, and simmer 30 minutes, stirring occasionally.
- Remove from heat; discard bay leaf.
Meanwhile, heat over to 450 degrees.
- Spray a cookie sheet with cooking oil spray.
- Arrange cauliflower in a single layer and spray again. Sprinkle with black pepper.
- Roast at 450° for 30 minutes, turning once. Florets will begin to brown.
To blend: Remove the center piece of the blender lid so steam can escape. Cover the hole with a cloth or paper towel.
- Blend the sour cream with the cauliflower for a few seconds.
- Pour the cauliflower mixture into bowl and set aside.
- In small batches, blend the potato mixture for a couple seconds. - Return everything to the stock pot over medium heat.
To serve, sprinkle shredded cheese and crumbled Smart Bacon on top of each serving.
Serving Size: makes 8 two-cup servings
Nutritional Info Amount Per Serving
- Calories: 266.6
- Total Fat: 4.2 g
- Cholesterol: 8.8 mg
- Sodium: 236.4 mg
- Total Carbs: 6.7 g
- Dietary Fiber: 1.6 g
- Protein: 6.7 g
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