White-on-White Potato-Cauliflower Soup

Potato-Cauliflower Soup
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White-on-White Potato-Cauliflower Soup

This white-on-white potato cauliflower soup delivers a sense of warmth and deliciousness in every bite.

This Heart-Check Certified recipe is brought to you by Idaho Potato Commission.

Nutrition Facts

White-on-White Potato-Cauliflower Soup

CaloriesCalories

135 Per Serving

ProteinProtein

4g Per Serving

FiberFiber

4g Per Serving
×
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

Ingredients

Servings  4   Serving Size   1 C

  • 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.

  1. Heat a large saucepan coated with cooking spray over medium heat. Add the onions and cook for 3-4 minutes, stirring occasionally, until soft.
  2. Add the potatoes, broth, and garlic powder; bring to a boil, reduce heat, and simmer for 20 minutes.
  3. Add the cauliflower and simmer for 10 to 15 minutes, until the cauliflower is soft.
  4. Serve as is or puree with an immersion blender before serving. Sprinkle with pepper and basil; drizzle oil evenly over all.

This Heart-Check Certified recipe is brought to you by Idaho Potato Commission.

This white-on-white potato cauliflower soup delivers a sense of warmth and deliciousness in every bite.

This Heart-Check Certified recipe is brought to you by Idaho Potato Commission.

Nutrition Facts

White-on-White Potato-Cauliflower Soup

CaloriesCalories

135 Per Serving

ProteinProtein

4g Per Serving

FiberFiber

4g Per Serving
×
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

Ingredients

Servings  4   Serving Size   1 C

  • 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.

  1. Heat a large saucepan coated with cooking spray over medium heat. Add the onions and cook for 3-4 minutes, stirring occasionally, until soft.
  2. Add the potatoes, broth, and garlic powder; bring to a boil, reduce heat, and simmer for 20 minutes.
  3. Add the cauliflower and simmer for 10 to 15 minutes, until the cauliflower is soft.
  4. Serve as is or puree with an immersion blender before serving. Sprinkle with pepper and basil; drizzle oil evenly over all.

This Heart-Check Certified recipe is brought to you by Idaho Potato Commission.