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:
268
kcal
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:
1
serving
|
Calories:
268
kcal
|
Carbohydrates:
68
g
|
Protein:
11.5
g
|
Fat:
4.3
g
|
Cholesterol:
13.8
mg
|
Sodium:
800
mg
|
Nutritional information is automatically calculated and should be used as an approximation only.
