Recipe Image

Servings:

Roasted Cauliflower Potato Soup

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!

Total Time

55min

4.8

4 Ratings

Author: Cotter Crunch

Servings:

Ingredients

•

3 cups

Red Potatoes , finely chopped

or Gold Potato

•

4 cups

Cauliflower Florets

•

3 Tbsp

Oil , divided

•

1 tsp

Ground Cumin

•

to taste

Salt

•

to taste

Ground Black Pepper

•

Yellow Onion , sliced

•

2 tsp

Garlic , minced

•

2 cups

Chicken Broth

•

1/2 tsp

Paprika

•

3/4 cup

Almond Milk

or Non-Dairy Milk of Choice

•

1 cup

Plain Greek Yogurt

or Sour Cream

•

1 cup

Grated Parmesan Cheese

(optional)

•

to taste

Scallions , thinly sliced

or Chives

(optional)

•

to taste

Shredded Cheese

(optional)

Cooking Instructions

Preheat oven to 425 degrees F (220 degrees C).

Toss prepared Red Potatoes (3 cups) and Cauliflower Florets (4 cups) in Oil (2 Tbsp) , Ground Cumin (1 tsp) , Salt (to taste) , and Ground Black Pepper (to taste) .

Roast at 425 degrees F (220 degrees C) on sheet pan for 20 minutes, flipping once.

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.

Add roasted vegetables and Chicken Broth (2 cups) 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.

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.

Add Paprika (1/2 tsp) , additional Salt (to taste) and Ground Black Pepper (to taste) , Almond Milk (3/4 cup) , Grated Parmesan Cheese (1 cup) , and Plain Greek Yogurt (1 cup) . Simmer for 5-10 minutes until creamy and combined.

If desired, add optional toppings: Scallions (to taste) and Shredded Cheese (to taste) .

Nutrition Per Serving

CALORIES

405

FAT

22.0 g

PROTEIN

19.7 g

CARBS

34.7 g