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Roasted Cauliflower Potato Soup

15 INGREDIENTS • 8 STEPS • 55MINS

Roasted Cauliflower Potato Soup

Recipe

4.8

4 ratings
Editor's Choice
Editor's Choice
This soup is the ultimate cozy and healthy meal. This vegetarian soup is velvety smooth and can easily be lightened up with simple ingredient swaps. The best part is, it freezes well, so there’s no waste!
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This soup is the ultimate cozy and healthy meal. This vegetarian soup is velvety smooth and can easily be lightened up with simple ingredient swaps. The best part is, it freezes well, so there’s no waste!
author_avatar
Cotter Crunch
Hi I'm Lindsay, Nutrition Specialist for Gluten-Free eating but my recipes also focus on including healthy, wholesome ingredients while providing inclusive ingredients for all diet types.

55MINS

Total Time

$1.91

Cost Per Serving

Ingredients

Servings
4
us / metric
Red Potato
455 g
Red Potatoes, finely chopped
or Gold Potato
Cauliflower Florets
455 g
Cauliflower Florets
Oil
3 Tbsp
Oil, divided
Ground Cumin
1 tsp
Ground Cumin
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper
Yellow Onion
1
Yellow Onion, sliced
Garlic
2 tsp
Garlic, minced
3 cloves
Chicken Broth
480 mL
Chicken Broth
Paprika
1/2 tsp
Paprika
Almond Milk
180 mL
Almond Milk
or Non-Dairy Milk of Choice
Plain Greek Yogurt
285 g
Plain Greek Yogurt
or Sour Cream
Grated Parmesan Cheese
100 g
Grated Parmesan Cheese
optional
Scallion
to taste
Scallions, thinly sliced
or Chives
optional
Shredded Cheese
to taste
Shredded Cheese
optional

Nutrition Per Serving

VIEW ALL
Calories
405
Fat
22.0 g
Protein
19.7 g
Carbs
34.7 g
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author_avatar
Cotter Crunch
Hi I'm Lindsay, Nutrition Specialist for Gluten-Free eating but my recipes also focus on including healthy, wholesome ingredients while providing inclusive ingredients for all diet types.

Cooking Instructions

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step 1
Preheat oven to 425 degrees F (220 degrees C).
step 2
Toss prepared Red Potatoes (455 g) and Cauliflower Florets (455 g) in Oil (2 Tbsp), Ground Cumin (1 tsp), Salt (to taste), and Ground Black Pepper (to taste).
step 2 Toss prepared Red Potatoes (455 g) and Cauliflower Florets (455 g) in Oil (2 Tbsp), Ground Cumin (1 tsp), Salt (to taste), and Ground Black Pepper (to taste).
step 3
Roast at 425 degrees F (220 degrees C) on sheet pan for 20 minutes, flipping once.
step 3 Roast at 425 degrees F (220 degrees C) on sheet pan for 20 minutes, flipping once.
step 4
Add Oil (1 Tbsp) to the saucepan over medium heat. When the oil shimmers or the butter has melted, add Yellow Onion (1) and Garlic (2 tsp) and sauté for 3 minutes.
step 4 Add Oil (1 Tbsp) to the saucepan over medium heat. When the oil shimmers or the butter has melted, add Yellow Onion (1) and Garlic (2 tsp) and sauté for 3 minutes.
step 5
Add roasted vegetables and Chicken Broth (480 mL) to the saucepan and bring everything to a boil. Cover and cook on medium-high heat for 5-10 minutes, or until potato and cauliflower are very soft.
step 5 Add roasted vegetables and Chicken Broth (480 mL) to the saucepan and bring everything to a boil. Cover and cook on medium-high heat for 5-10 minutes, or until potato and cauliflower are very soft.
step 6
Use an immersion blender to puree the mixture in the saucepan. Alternatively, allow it to cool slightly, then carefully transfer the soup in batches to a blender to puree.
step 6 Use an immersion blender to puree the mixture in the saucepan. Alternatively, allow it to cool slightly, then carefully transfer the soup in batches to a blender to puree.
step 7
Add Paprika (1/2 tsp), additional Salt (to taste) and Ground Black Pepper (to taste), Almond Milk (180 mL), Grated Parmesan Cheese (100 g), and Plain Greek Yogurt (285 g). Simmer for 5-10 minutes until creamy and combined.
step 7 Add Paprika (1/2 tsp), additional Salt (to taste) and Ground Black Pepper (to taste), Almond Milk (180 mL), Grated Parmesan Cheese (100 g), and Plain Greek Yogurt (285 g). Simmer for 5-10 minutes until creamy and combined.
step 8
If desired, add optional toppings: Scallions (to taste) and Shredded Cheese (to taste).
step 8 If desired, add optional toppings: Scallions (to taste) and Shredded Cheese (to taste).
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