Roasted Cauliflower and Potato Soup

Roasted Cauliflower and Potato Soup
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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Roasted Cauliflower and Potato Soup calories by ingredient


Introduction

Roasted cauliflower adds a nutty flavor and creamy texture to this healthy cold weather crowd pleaser. Roasted cauliflower adds a nutty flavor and creamy texture to this healthy cold weather crowd pleaser.
Number of Servings: 8

Ingredients

    1 bay leaf
    2 tsp Garlic powder
    2 tsp Pepper, black
    7.50 cup (2 lb) cauliflower florets
    1 onion
    1 red pepper
    2 sprays cooking oil spray
    3 lb Yukon Gold potato
    1 lb russet potato
    7 cup low sodium vegetable stock
    0.5 cup shredded cheddar cheese
    2 cup skim milk

Tips

My husband likes this with chopped green onion and bacon pieces added to the garnish.


Directions

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:ámakes 8 two-cup servings