iowagirleats4.9
Roasted Cauliflower and Potato Soup
Roasted Cauliflower and Potato Soup is velvety smooth and decadent-tasting yet low-fat, gluten-free, and dairy-free too!
👥 6 Servings⏱️ Prep & Cook: 55 min⏳ Prep: 15 min🔥 Cook: 40 min👤 Kristin Porter📖 iowagirleats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●pot
- ●blender
📝 Preparation Steps
1
Preheat oven to 400 degrees then line a baking sheet with foil and spray with nonstick spray. Add cauliflower florets then toss with 1 Tablespoon oil, salt, and pepper. Roast for ⏱️ 20-30 minutes or until lightly caramelized then set aside.
cauliflower florets (~1 medium-sized head cauliflower)6 cups
2
Meanwhile, heat remaining 2 Tablespoons oil in a large soup pot over medium heat then add onions and leeks, season with salt and pepper, and then saute until lightly caramelized, ⏱️ 10 minutes. Add garlic then saute until fragrant, ⏱️ 1 minute.
leeks (white and light green parts only, cut in half then thinly sliced)2salt and peppergarlic (minced)2 cloves
3
Add chicken broth and dried dill then turn heat up to bring to a boil. Add roasted cauliflower then reduce heat and simmer for ⏱️ 10 minutes. Transfer cauliflower plus a little broth to a blender then blend until very smooth, and then pour back into the soup pot. Bring soup back up to a bubble then add potatoes, cover and reduce heat, and then simmer until potatoes are tender, ⏱️ 8-10 minutes. Stir in fresh dill and a little lemon juice (start with a little, you can always add more.) Taste then add salt and pepper, and then serve.
minced fresh dill1 teaspoonsalt and pepper
Nutrition Facts
calories
197 kcal
fat Content
8 g
serving Size
1 serving
fiber Content
5 g
sugar Content
7 g
sodium Content
772 mg
protein Content
6 g
cholesterol Content
4 mg
carbohydrate Content
28 g
saturated Fat Content
1 g
unsaturated Fat Content
6 g
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