White-on-White Potato-Cauliflower Soup

Average Rating:

Potato-Cauliflower Soup
×

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.

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.

Nutrition Facts

White-on-White Potato-Cauliflower Soup

CaloriesCalories

135 Per Serving

ProteinProtein

4g Per Serving

FiberFiber

4g Per Serving

Nutrition 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

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.


American Heart Association recipes are developed or reviewed by nutrition experts and meet specific, science-based dietary guidelines and recipe criteria for a healthy dietary pattern.

Some recipes may be suitable for people who are managing diabetes, high blood pressure, heart disease and/or other conditions or seeking low-sodium, low-fat, low-sugar, low-cholesterol or low-calories recipes. However, this site and its services do not constitute medical advice, diagnosis or treatment. Always talk to your health care provider for diagnosis and treatment, including your specific dietary needs. If you have or suspect that you have a medical problem or condition, please contact a qualified health care provider.

Copyright is owned or held by the American Association, Inc. (AHA), except for recipes certified by the Heart-Check recipe certification program or otherwise indicated. All rights are reserved. Permission is granted, at no cost and without need for further request, to link to or share AHA-own recipes provided that no next, ingredients or directions are altered; no substitutions are made; and proper attribution is made to the American Heart Association. See full terms of use.