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Roasted Cauliflower and Potato Soup


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!

roasted cauliflower and potato soup

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.
roasted cauliflower and potato soup

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.
roasted cauliflower potato soup

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!
roasted cauliflower and potato soup
roasted cauliflower and potato soup
Print Recipe
5 from 4 votes

Roasted Cauliflower and Potato Soup

Looking for a hearty, healthy soup recipe? Try this roasted cauliflower and potato soup! With just a handful of ingredients, it's easy to make and packed with flavor!
Prep Time10 minutes
Cook Time35 minutes
Course: Soup
Servings: 2
Calories: 268kcal

Equipment

  • Baking sheet
  • Parchment paper & Tinfoil
  • Measuring cups and spoons
  • Blender

Ingredients

  • 2 medium potatoes peeled & chopped
  • 1/2 a head cauliflower cut into florets
  • 1/2 yellow onion chopped
  • 1/2 garlic bulb
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon turmeric
  • salt & pepper to taste
  • 4-5 cups vegetable broth
  • a pinch of italian seasoning for topping optional

Instructions

  • Preheat your oven to 400 degrees F and line a baking sheet with parchment paper.
  • Add the potatoes, cauliflower florets, onion, and garlic bulb.
  • Then, sprinkle, salt, pepper, turmeric, and drizzle olive oil over all the veggies.
  • Cover the pan with tinfoil and bake for 25 minutes. After 25 minutes, uncover the pan and bake for another 10 minutes.
  • Once complete, add all the ingredients to a powerful blender (making 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).
  • Blend until smooth and creamy and top with desired toppings and enjoy!
  • Any leftover soup can be stored in the refrigerator for 3-4 days in an airtight container and can be frozen for up to 3 months.

Nutrition

Serving: 1serving | Calories: 268kcal | Carbohydrates: 68g | Protein: 11.5g | Fat: 4.3g | Cholesterol: 13.8mg | Sodium: 800mg

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Comments

  1. michael eixenberger Avatar
    michael eixenberger

    I actually use.mostly the bulb of garlic smashed.
    microwave the cauliflower and taters for time
    I do use 3 herbs
    thyme dill and cilantro if company comes sometimes dress it up with creme or some goat cheese
    always a hit and many raves.
    enjoy5 stars

    1. So glad to hear that!! Thank you!