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!
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
