Appetizers / Soups / Salads

Roasted cauliflower and Potato soup takes 15 minutes to prepare.

Roasted cauliflower and Potato soup takes 20 minutes to cook.

Roasted cauliflower and Potato soup makes 4 servings.

The ingredients for Roasted cauliflower and Potato soup are:

3 cup Cauliflower, raw
2 medium (2-1/4" to 3-1/4" dia.) Potato, raw
0.5 cup, chopped Onions, raw
1 cup, diced Celery, raw
0.5 cup, chopped Carrots, raw
2 clove Garlic
3 cup (8 fl oz) Chicken Broth
0.5 cup Half and Half Cream
0.5 cup Kraft Finely Shredded Sharp Cheddar Cheese
1 cup, chopped or diced Turkey, fryer-roasters, light meat, meat only, roasted
1 serving Bacon (Tyson Thick Cut: 2 slices)
2 tbsp Extra Virgin Olive Oil

Here is how you make Roasted cauliflower and Potato soup:

chop medium head of cauliflower into bite sized pieces. toss in a bowl with 2 tsp olive oil, salt pepper and onions. Roast for approximately 20 minutes at 400, or until cauliflower is soft and slightly browned. Set aside. In large stock pot saute chopped celery and carrots in 1 tsp oil until almost soft, add chopped garlic and peeled, diced potatoes. saute for approximately 2 minutes longer, moving mixture around. Add 2 cups chicken, vegetable or turkey broth and simmer until potatoes are soft, turn heat to low/warm. In the meantime, puree cauliflower mixture with approximately 1 c stock (as needed to get a smooth texture), in batches if necessary. Add cauliflower puree to soup along with half and half. stir to combine. to serve, top with chunks of roasted chicken or turkey, crumbled bacon and cheese as desiredServing Size: approximately 4 Number of Servings: 4Recipe submitted by SparkPeople user XTINEHINES.

The nutritional information for Roasted cauliflower and Potato soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 359.3

• Total Fat: 18.8 g
• Cholesterol: 64.7 mg
• Sodium: 1,014.1 mg
• Total Carbs: 27.9 g
• Dietary Fiber: 5.8 g
• Protein: 21.1 g