Healthier Potato And Cauliflower Soup Recipes

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POTATO CAULIFLOWER SOUP

This is adapted from the Horn of the Moon cookbook. It is very yummy and easy to make. Filling, but low-fat. Serve with a crispy spinach salad. You can puree it with a hand blender, but leave a few chunks for texture. It is important that you use a good stock. It will affect the taste of the dish! Garnish with fresh chopped parsley.

Provided by dicentra

Categories     Potato

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 10



Potato Cauliflower Soup image

Steps:

  • In a soup pot, heat the oil and sauté the onions, dill and thyme until tender. Add the cauliflower and cook a few minutes. Add the stock and potatoes.
  • Cover and cook until tender, about 30 minutes. Remove from heat.
  • With a hand blender, puree the soup to your desired consistency. It is nice if you leave a few small chunks. (This step can also be done in batches in the blender if you don't have a hand-held blender.).
  • Return the pot to the heat. Simmer on low and add bay leaves, salt, pepper and soy sauce. Adjust to taste. Cook 10 more minutes. Remove bay leaf before serving.

Nutrition Facts : Calories 138.2, Fat 5.4, SaturatedFat 0.8, Sodium 70.7, Carbohydrate 20.7, Fiber 3.9, Sugar 3.7, Protein 3.5

1 1/2 tablespoons olive oil
1 cup diced onion
1 teaspoon dried dill
1/2 teaspoon thyme
1/2 head cauliflower, chopped (2 cups)
4 cups vegetable stock
2 cups diced potatoes (no need to peel)
1 bay leaf
1/8 teaspoon black pepper
1/2 teaspoon soy sauce

CAULIFLOWER POTATO SOUP

A yummy cauliflower and potato soup that tastes just like potato soup. Serve topped with shredded cheese.

Provided by AMYL22

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 3h25m

Yield 4

Number Of Ingredients 12



Cauliflower Potato Soup image

Steps:

  • Stir cauliflower, potatoes, carrots, and onion flakes together in a pot; add enough water to cover and stir in chicken bouillon cube. Bring to a simmer and cook until cauliflower is tender, about 10 minutes.
  • Transfer vegetable mixture and about 1 cup cooking liquid to a slow cooker. Stir cream of chicken soup, milk, cream cheese, and bacon bits into vegetable mixture.
  • Cook on Low, stirring occasionally, for 2 1/2 hours.
  • Stir parsley into soup and continue cooking until vegetable are tender and flavors blend, 1/2 to 1 1/2 hours. Top with shredded Cheddar cheese.

Nutrition Facts : Calories 415.6 calories, Carbohydrate 45.8 g, Cholesterol 55.6 mg, Fat 20.3 g, Fiber 6.9 g, Protein 15.9 g, SaturatedFat 11 g, Sodium 1087.3 mg, Sugar 7.5 g

1 head cauliflower, stemmed and chopped
2 large red potatoes, cut into 1-inch pieces
5 baby carrots, cut into 1/2-inch slices, or more to taste
2 teaspoons dried onion flakes, or to taste
water, or as needed
1 cube chicken bouillon
1 (10.75 ounce) can condensed cream of chicken soup
½ cup milk
½ (8 ounce) package cream cheese
1 tablespoon bacon bits, or more to taste
¼ cup chopped fresh parsley, or more to taste
½ cup shredded Cheddar cheese

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