LOADED POTATO CAULIFLOWER SOUP
This Loaded Cauliflower Potato Soup is the perfect combination of hearty and healthy. Packed with roasted cauliflower and potatoes, and loaded with delicious toppings.
Provided by Emily Richter
Categories Lunch
Time 50m
Number Of Ingredients 13
Steps:
- Preheat the oven to 450ºF and rub a baking sheet with olive oil.
- Place potatoes, cauliflower, onions, and garlic on the baking sheet and drizzle with olive oil. Season with fresh rosemary, salt, and pepper. Then, toss and make sure all vegetables are coated in spices.
- Place in the oven and roast vegetables at 450ºF for 30-40minutes.
- Once vegetables are cooked, remove from oven and scoop 1 cup of mixed vegetables into a bowl and set aside.
- Pour the rest of the cooked vegetables into a Vitamix or blender, add broth, and blend until smooth*.
- Next, add soup to a large stock pot on the stove and bring to a boil. Reduce heat to simmer and let cook for 10-15 minutes.
- Serve in bowls with bacon bits, green onion, roasted red peppers, and cheese!
Nutrition Facts : Calories 255 kcal, Sugar 5 g, Fat 10 g, Carbohydrate 27 g, Fiber 4 g, Protein 12 g, ServingSize 1 serving
KETO LOADED "BAKED POTATO" SOUP
Roasting cauliflower and radishes give this hearty soup tons of flavor and the perfect texture--you'll swear it's potato. Topped with cheese, bacon and sour cream, it's just like a warm baked potato in a bowl, minus all the excess carbs.
Provided by Food Network
Categories main-dish
Time 1h50m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Place a large baking sheet in the center rack of the oven. Preheat the oven to 425 degrees F.
- In a large bowl, toss the cauliflower and radishes with the oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Carefully remove the hot baking sheet from the oven and spread the vegetables on the baking sheet in a single layer. Roast until the vegetables are tender and caramelized in spots, stirring once or twice, 25 to 30 minutes.
- Place the bacon in a large saucepan over medium-low heat. Cook, stirring occasionally, until the bacon is crisp and golden, 10 to 13 minutes. Using a slotted spoon, transfer the bacon to a small dish. Pour off all but 1 tablespoon bacon fat. Add the onion and celery to the pan, sprinkle with 1/4 teaspoon salt and cook, stirring, until tender, about 5 minutes. Add the garlic and saute until fragrant, about 1 minute. Pour in the broth, add the roasted vegetables and bring to a boil. Reduce the heat, partially cover and simmer to allow the flavors to meld, about 20 minutes.
- Working in batches, transfer the soup to a blender. Add the butter and 3/4 cup cheese and blend, being careful of hot liquid, until smooth. Season with salt, pepper and hot sauce if desired. Return the soup to the pan to rewarm if needed.
- Kcals: 330, Total Fat: 24 g, Sat Fat: 12 g, Cholesterol: 60 mg, Sodium: 1230 mg, Carbs: 14 g, Fiber: 4 g, Protein: 22 g, Sugar: 5 g
Nutrition Facts : Calories 350, Fat 26 grams, SaturatedFat 13 grams, Cholesterol 65 milligrams, Sodium 1390 milligrams, Carbohydrate 10 grams, Fiber 3 grams, Protein 25 grams, Sugar 3 grams
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