Print Recipe
White-on-White Potato-Cauliflower Soup
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Prep Time :
0 sec
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Cook Time :
0 sec
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Total Time :
0 sec
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Servings :
4
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Serving Size :
1 C
Ingredients
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1 cup finely chopped onion -
2 medium potatoes, (about 1 pound total), peeled and cut into 1/2-inch cubes, approx. 2 cups -
32-ounce carton low-sodium vegetable or chicken broth -
1 teaspoon garlic powder -
1/4 teaspoon dried rosemary -
2 cups cauliflower florets -
coarsely ground black pepper -
1-2 tablespoons chopped, fresh basil -
2 teaspoons olive oil, extra virgin
Directions
Tip: Click on step to mark as complete.
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Heat a large saucepan coated with cooking spray over medium heat. Add the onions and cook for 3-4 minutes, stirring occasionally, until soft. -
Add the potatoes, broth, and garlic powder; bring to a boil, reduce heat, and simmer for 20 minutes. -
Add the cauliflower and simmer for 10 to 15 minutes, until the cauliflower is soft. -
Serve as is or puree with an immersion blender before serving. Sprinkle with pepper and basil; drizzle oil evenly over all.
Nutrition Facts
Calories
Protein
FiberNutrition Facts
| Calories | 135 | |
|---|---|---|
| Total Fat | 2.5 g | |
| Saturated Fat | 0.4 g | |
| Trans Fat | 0.0 g | |
| Polyunsaturated Fat | 0.3 g | |
| Monounsaturated Fat | 1.8 g | |
| Cholesterol | 0 mg | |
| Sodium | 154 mg | |
| Total Carbohydrate | 25 g | |
| Dietary Fiber | 4 g | |
| Sugars | 5 g | |
| Protein | 4 g | |
Dietary Exchanges
1 starch, 2 vegetable
-
Prep Time :
0 sec
-
Cook Time :
0 sec
-
Total Time :
0 sec
-
Servings :
4
-
Serving Size :
1 C
Ingredients
-
1 cup finely chopped onion -
2 medium potatoes, (about 1 pound total), peeled and cut into 1/2-inch cubes, approx. 2 cups -
32-ounce carton low-sodium vegetable or chicken broth -
1 teaspoon garlic powder -
1/4 teaspoon dried rosemary -
2 cups cauliflower florets -
coarsely ground black pepper -
1-2 tablespoons chopped, fresh basil -
2 teaspoons olive oil, extra virgin
Directions
Tip: Click on step to mark as complete.
-
Heat a large saucepan coated with cooking spray over medium heat. Add the onions and cook for 3-4 minutes, stirring occasionally, until soft. -
Add the potatoes, broth, and garlic powder; bring to a boil, reduce heat, and simmer for 20 minutes. -
Add the cauliflower and simmer for 10 to 15 minutes, until the cauliflower is soft. -
Serve as is or puree with an immersion blender before serving. Sprinkle with pepper and basil; drizzle oil evenly over all.
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