Baked Potato Cauliflower Soup
Creamy and decadent without any cream, this soup with Vitamin C-rich cauliflower is easy and the perfect dinner idea for cooler weather. Add your favorite baked potato toppings to make it your own.
Interested to know how soup can help with weight loss? Check out this article!
- 1 tablespoons olive oil
- 2 stalks celery, chopped
- 1/2 yellow onion, diced
- 4 cloves garlic, minced
- 1/2 tsp dried thyme
- 1 1/4 teaspoons salt
- 2 lbs red potatoes, cubed, skins on
- 1 head, large 6-7" diameter cauliflower, cut into florets
- 8 cups water
- 2 tablespoons scallions, diced (optional)
- 3 slices Bacon, cooked and crumbled (optional)
- 1/4 cup low-fat cheddar cheese, shredded (optional)
- In a large soup pot over medium-high heat, add olive oil, celery, onion and garlic. Saute for 5-7 minutes until fragrant and tender.
- Add in dried thyme and salt, stir to combine and toast thyme slightly.
- Add potatoes, cauliflower and water. Bring to a gentle boil, then reduce heat to simmer for 15-20 minutes until vegetables are tender.
- Using a handheld stick blender, remove pot from the heat and blend soup, holding blender at a slight angle. Blend until soup is smooth. If you don't have a handheld stick blender, transfer soup in batches to a blender or food processor.
- Serve hot, garnished with scallions, bacon and a sprinkle of cheese.
- calories: 148
- calories from fat: 27
- cholesterol: 2mg
- dietary fiber: 4.9g
- potassium: 871mg
- protein: 5.7g
- saturated fat: 0.7g
- sodium: 461mg
- sugars: 4.1g
- total carbohydrates: 25.1g
- total fat: 0.0g
Disclaimer: Type2Diabetes.com cannot guarantee a recipe that has been scaled to make a different number of servings from the original.
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