Roasted Cauliflower and Potato Soup

This hearty and healthy roasted cauliflower and potato soup is made with just a handful of ingredients. It is packed with nutrition and loaded with bold flavor from the roasted vegetables. This soup is so easy to make and comforting on a cold winter day. The texture is delectable and creamy due to the combination of cauliflower and potato. This is such a pleasant dish that you’ll find yourself coming back to for convenience & health!

Benefits of roasted cauliflower and potato soup

Roasted cauliflower and potato soup is undoubtedly nutritious and a delicious dish that offers several health benefits. Here are some just to name a few:

1. Rich and fiber: Both cauliflower and potatoes are high in fiber, which can help promote healthy digestion.
2. Packed with nutrients: Cauliflower and potatoes are both loaded with vitamins and minerals such as vitamin C, vitamin K, folate, and potassium.
3. Low in calories; high in nutrients: This is a nutrient-dense soup that will fuel your body, but does not come with an excess of calories.
4. Boosts immunity: Cauliflower and potatoes are rich in antioxidants, which help to boost the immune system and protect against disease.
5. Delicious & satisfying: This soup is rich in flavor, comforting, and delicious making it a great choice for a healthy and hearty meal.

A few tips

With this soup being rich in nutrients, it can suffice as its own filling meal. But here are a few suggestions if you want to enhance your roasted cauliflower potato soup.

• Pair it with a baguette for dipping.
• Sir in some unsweetened coconut milk for extra healthy fat.
• Top it with pasture-raised bacon bits.
• Add a dollop of sour cream or plain greek yogurt.
• I sprinkle a pinch of Italian seasoning over the top but feel free to add any additional herbs such as chives, parsley, or thyme.

How to make roasted cauliflower potato soup

Ingredients & Equipment

• 2 medium potatoes peeled & chopped
• 1/2 head of cauliflower, cut into florets
• 1/2 garlic bulb
• 1/2 yellow onion chopped
• 3 tablespoons of extra virgin olive oil
• 1 teaspoon of turmeric
• salt and pepper to taste
• 4-5 cups of vegetable broth
• Baking sheet
• Parchment paper & tinfoil
• Measuring cups and spoons
• Blender

Instructions

1. Preheat your oven to 400 degrees F and line a baking sheet with parchment paper.
2. Add the peeled & chopped potatoes, cauliflower florets, half a chopped onion, and half a garlic bulb.
3. Then, sprinkle, salt, pepper, 1 teaspoon of turmeric, and 3 tablespoons of olive oil over all the veggies.
4. Cover the pan with tinfoil and bake for 25 minutes. After 25 minutes uncover the pan and bake for another 10 minutes.
5. Once complete, add all the ingredients to a powerful blender (make sure to squeeze the garlic cloves out from the bulb) along with 4-5 cups of vegetable broth (start with 4 and adjust as needed).
6. Blend until smooth and creamy and top with desired toppings and enjoy!