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RECIPE

14 INGREDIENTS•8 STEPS•55min

Roasted Cauliflower Potato Soup

Name: Roasted Cauliflower Potato Soup
Total time: 3300 s
Yield: 4
Ingredients: 1 pound Red Potato; 1 pound Cauliflower Florets; 3 tablespoon Oil; 1 teaspoon Ground Cumin; to taste Salt and Pepper; 1 Yellow Onion; 2 teaspoon Garlic; 2 cup Chicken Broth; 1/2 teaspoon Paprika; 3/4 cup Almond Milk; 1 cup Plain Greek Yogurt; 1 cup Grated Parmesan Cheese; to taste Scallion; to taste Shredded Cheese

5.0

1 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!

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Roasted Cauliflower Potato Soup Recipe | SideChef

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55min

Total Time

$2.01

Cost Per Serving

Ingredients

US / METRIC

Servings:

Serves 4

3 cups

Red Potatoes , finely chopped

or Gold Potato

4 cups

Cauliflower Florets

3 Tbsp

Oil , divided

1 tsp

Ground Cumin

to taste

Salt and Pepper , divided

Yellow Onion , sliced

1/2 Tbsp

Garlic , minced

3 cloves

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)

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Nutrition Per Serving

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CALORIES

412

FAT

22.0 g

PROTEIN

19.9 g

CARBS

36.7 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 and 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 and 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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