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
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
Ingredients
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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
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Heat a large saucepan coated with cooking spray over medium heat. Add the onions and cook for 3-4 minutes, stirring occasionally, until soft. -
Add the potatoes, broth, and garlic powder; bring to a boil, reduce heat, and simmer for 20 minutes. -
Add the cauliflower and simmer for 10 to 15 minutes, until the cauliflower is soft. -
Serve as is or puree with an immersion blender before serving. Sprinkle with pepper and basil; drizzle oil evenly over all.