There’s something truly comforting about a warm bowl of soup, especially as the seasons change and the weather cools. Our Low-Calorie Cauliflower and Potato Soup is a heartfelt nod to family gatherings and cozy nights in. It’s a creamy, velvety delight that brings together the subtle sweetness of cauliflower and the rich texture of potatoes. Perfect for a nourishing and guilt-free meal, this soup is bound to become a staple in your family’s repertoire. Plus, it’s just as beautiful to look at as it is delicious to eat, garnished with roasted cauliflower florets, a drizzle of olive oil, and a sprinkle of fresh chives.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Skill Level: Easy
Ingredients
- 1 medium head of cauliflower, chopped into florets
- 2 medium potatoes, peeled and diced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup water
- 1/2 cup low-fat milk (or dairy-free alternative)
- 2 tablespoons olive oil, divided
- Salt and pepper to taste
- Fresh chives, chopped (for garnish)
Instructions
- Preheat your oven to 400°F (200°C). Toss half of the cauliflower florets with 1 tablespoon of olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 20 minutes until golden and crispy.
- Meanwhile, heat the remaining olive oil in a large pot over medium heat. Sauté the onion and garlic until fragrant and translucent, about 5 minutes.
- Add the remaining cauliflower florets and diced potatoes to the pot. Pour in the vegetable broth and water and bring to a boil. Reduce the heat and simmer for 20 minutes, or until the vegetables are tender.
- Using an immersion blender, blend the soup until smooth and creamy. Alternatively, carefully transfer the soup to a blender in batches and blend until smooth.
- Return the soup to the pot (if using a blender). Stir in the low-fat milk and season with salt and pepper to taste. Heat gently until warmed through.
- Ladle the soup into bowls, top with roasted cauliflower florets, a drizzle of olive oil, and a sprinkle of fresh chives.
Helpful Tips
- Variations: You can add a pinch of nutmeg for a warm, earthy flavor or a sprinkle of grated cheese for extra richness.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave.
- Substitutions: Use chicken broth instead of vegetable broth for a different flavor profile, or replace the potatoes with sweet potatoes for a sweeter, nutrient-packed version.
Pairings
This soup pairs beautifully with a side of crusty whole-grain bread and a fresh green salad. For a beverage, try a crisp white wine like Sauvignon Blanc or a warm cup of herbal tea.
We hope you enjoy making and savoring this Low-Calorie Cauliflower and Potato Soup as much as we do. Share your creations with us by using the hashtag #ZynahzRecipes or tagging Zynahz on Instagram. We love seeing your beautiful dishes!
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