Best 3 Healthier Potato And Cauliflower Soup Recipes
In this era of health-consciousness, it's important to make healthier versions of our favorite comfort foods. This potato and cauliflower soup recipe is a perfect example of how you can enjoy a creamy, flavorful soup without all the guilt. Made with a combination of potatoes and cauliflower, this soup is not only delicious but also packed with nutrients like vitamins, minerals, and fiber. It's also gluten-free and vegetarian, making it a great option for people with dietary restrictions. And the best part? It's incredibly easy to make, requiring just a few simple ingredients and minimal cooking time. So, whether you're looking for a quick and easy weeknight meal or a comforting soup to warm you up on a cold day, this healthier potato and cauliflower soup is sure to satisfy your cravings. Additionally, the article offers various recipe variations, including a vegan version, a spicy version, and a slow cooker version, so you can customize the soup to your liking.
Let's cook with our recipes!
CAULIFLOWER POTATO SOUP
Steps:
- Cook bacon in a medium pot over medium heat until crispy and browned. Remove the bacon leaving the fat in the pot.
- Stir in the onions and cook until softened, about 5 minutes. Stir in garlic and cook one minute more.
- Add chicken broth, milk, potatoes and cauliflower. Bring to a boil, reduce heat to medium-low and simmer uncovered until vegetables are tender.
- Remove about 1 cup of vegetables, chop, and set aside. Blend soup with a hand blender and bring back to a boil.
- Combine 1 tablespoon cornstarch with 1 tablespoon water. Stir into simmering soup to thicken (add more if needed).
- Remove from heat and stir in chopped vegetables and cheese. Season to taste with salt & pepper.
- Top with crispy bacon and serve.
Nutrition Facts : ServingSize 1.5 cups, Calories 357 kcal, Carbohydrate 33 g, Protein 16 g, Fat 18 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 49 mg, Sodium 752 mg, Fiber 3 g, Sugar 9 g
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
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
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
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
Tips:
- Use a variety of vegetables. This soup is a great way to use up leftover vegetables, or to add more vegetables to your diet. Some good options include carrots, celery, onions, bell peppers, and spinach.
- Roast the vegetables before adding them to the soup. Roasting the vegetables brings out their natural sweetness and flavor. You can roast them in the oven or on a grill.
- Use low-sodium broth. This soup is already packed with flavor, so you don't need to add a lot of salt. Look for low-sodium broth or make your own.
- Add some spice. If you like your soup with a little kick, add some cayenne pepper or chili powder. You can also add some fresh herbs, such as thyme or rosemary.
- Serve with your favorite toppings. Some good options include croutons, sour cream, and shredded cheese.
Conclusion:
This potato and cauliflower soup is a healthy and delicious way to warm up on a cold day. It's also a great way to use up leftover vegetables. With a few simple ingredients and a little bit of time, you can have a delicious and satisfying meal that the whole family will love.
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