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RECIPE
15 INGREDIENTS 8 STEPS 55min

Roasted Cauliflower Potato Soup

4.7
3 Ratings
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!
Making this recipe has never been easier! You can shop all these ingredients via our Walmart grocery feature by adding this recipe to cart now. Click here to start your 15-day free trial to Walmart+ for even more benefits.
Roasted Cauliflower Potato Soup Recipe | SideChef
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!

Making this recipe has never been easier! You can shop all these ingredients via our Walmart grocery feature by adding this recipe to cart now. Click here to start your 15-day free trial to Walmart+ for even more benefits.
Nutrition Specialist for Gluten Free eating
http://www.cottercrunch.com/
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Nutrition Specialist for Gluten Free eating
http://www.cottercrunch.com/
55min
Total Time
$1.91
Cost Per Serving

Ingredients

Servings
4
US / METRIC
3 cups
Red Potatoes , finely chopped
or Gold Potato
3 Tbsp
Oil , divided
1 tsp
Ground Cumin
to taste
1
1/2 Tbsp
Garlic , minced
3 cloves
2 cups
Chicken Broth
1/2 tsp
3/4 cup
Almond Milk
or Non-Dairy Milk of Choice
1 cup
Plain Greek Yogurt
or Sour Cream
1 cup
to taste
Scallions , thinly sliced
or Chives
(optional)
to taste
Shredded Cheese
(optional)
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Delivery & Pickup From
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For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

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CALORIES
402
FAT
22.0 g
PROTEIN
19.7 g
CARBS
34.1 g

Cooking Instructions

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Step 1
Preheat oven to 425 degrees F (220 degrees C).
Step 2
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) .
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 (1/2 Tbsp) and sauté for 3 minutes.
Step 5
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.
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 (3/4 cup) , Grated Parmesan Cheese (1 cup) , and Plain Greek Yogurt (1 cup) . Simmer for 5-10 minutes until creamy and combined.
Step 8
If desired, add optional toppings: Scallions (to taste) and Shredded Cheese (to taste) .

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Nutrition Per Serving
Calories
402
% Daily Value*
Fat
22.0 g
28%
Saturated Fat
6.4 g
32%
Trans Fat
0.3 g
--
Cholesterol
33.2 mg
11%
Carbohydrates
34.1 g
12%
Fiber
5.6 g
20%
Sugars
10.1 g
--
Protein
19.7 g
39%
Sodium
1009.0 mg
44%
Vitamin D
0.6 µg
3%
Calcium
425.2 mg
33%
Iron
1.9 mg
11%
Potassium
725.9 mg
15%
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