Roasted Cauliflower & Yam Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 183.9
  • Total Fat: 4.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 438.4 mg
  • Total Carbs: 31.9 g
  • Dietary Fiber: 5.9 g
  • Protein: 4.8 g

View full nutritional breakdown of Roasted Cauliflower & Yam Soup calories by ingredient
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Delicious low calorie soup. Can be made with vegetable broth to make this dish vegetarian. Delicious low calorie soup. Can be made with vegetable broth to make this dish vegetarian.
Number of Servings: 6


    Cauliflower, chopped into bite size pieces
    2 large yams, (approx 4 cups) cubed
    Olive Oil, 2 tbsp for drizzling
    Onions, raw, 1 cup, chopped
    Garlic, 2 clove, minced
    Curry powder, 1 tsp
    Basil, 1 tsp
    Salt & Pepper, to taste
    Campbell's low sodium chicken broth, 4 cup
    Water, tap, 3 cup


Use vegetable broth to make this recipe vegetarian.

Be careful when adding liquid to the blender, do not add too much at a time. If your liquid is still hot, use a towel to cover the top to prevent hot splatters.


Preheat oven to 400 degrees.
Chop cauliflower into bite size pieces. Drizzle with 1 tbsp olive oil and toss to coat cauliflower. Place cauliflower onto ungreased cookie sheet and place in oven. Roast until cauliflower becomes golden brown, approx 20 minutes.

Meanwihle, in a large stock pot, heat 1 tbsp olive oil. Add onions and garlic, and saute until translucent. Add 4 cups yams, 4 cups chicken stock and 3 cups water and bring to a boil. Reduce heat and simmer until yams are fork tender. Add in curry powder, basil, salt and pepper.

Remove pot from heat and let cool. If you have an immersion blender, blend soup until smooth. If you are using a blender, add soup to blender in small batches and blend until smooth. Continue until all soup has been pureed.

Remove cauliflower from oven and add to soup before serving.

Serving Size: Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user VANESSAVOS13.

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  • I love this recipe - 4/24/13

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