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.
- 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
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