Yield: 4
Potato Cauliflower Soup
This creamy, dreamy roasted potato and cauliflower soup makes a wonderful appetizer or pair it with a salad or another vegetable dish for a main meal.
Prep Time
5 minutes
Cook Time
50 minutes
Total Time
55 minutes
Ingredients
- 1 head cauliflower, cut into florets
- 4 potatoes, roughly chopped
- 1 cup onion, roughly chopped
- 5 cloves garlic
- 3 tbsp fresh rosemary, chopped
- 3 cups vegetable broth
- 1 tbsp lemon juice
- 1 cup unsweetened almond milk
- salt and pepper to taste
Instructions
- Preheat your oven to 400F/200C.
- Place the cauliflower, potatoes, onions, whole garlic cloves, and rosemary on a baking tray and season with some sea salt (optional) and black pepper. Stir well, then place in the oven for 40-50 minutes, until cooked through and just slightly charred.
- When the veggies are ready, reserve 1 heaping cup of them as garnish. Remove the garlic cloves from the pan and move all the roasted vegetables into a large pot. Squeeze the garlic out of its skins and add them in too.
- Pour in the broth and almond milk and bring to a simmer. Cook for 5 minutes, then add the lemon juice and remove from heat.
- Blend the soup until smooth either using a stick blender or in a jug blender (in batches). Add a bit more stock or almond milk if a thinner consistency is preferred.
- Taste and adjust the seasoning.
- Serve topped remaining veggies and a sprinkle of black pepper.
Nutrition Information:
Yield:
4Serving Size:
1 gramsAmount Per Serving: Calories: 242Total Fat: 2gSaturated Fat: 0.3gUnsaturated Fat: 1.5gSodium: 845mgCarbohydrates: 52gFiber: 9gSugar: 8gProtein: 8g
