Iowa Girl Eats · by Kristin Porter★ 4.9 (8)
Roasted Cauliflower and Potato Soup
NUTRITION · PER SERVING55M COOK
CAL 8%·PRO 9%
CARBS 20G52% OF CAL
4G FIBER0G ADDED6G INTRINSIC10G OTHER6G TOTAL SUGAR
FAT 7G44% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted cauliflower and potato soup is a velvety, smooth soup made from roasted vegetables blended with broth and finished with lemon and dill. It's creamy tasting but light, with subtle sweetness. A satisfying low-fat lunch or dinner.
mainamericansoup🍪 sheet pan🍲 stockpot🔥 oven🌀 blenderdairy freegluten free
View the full recipe on Iowa Girl Eats →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3 Tablespoons extra virgin olive oil (divided)
- 1 sweet onion (chopped)
- 2 leeks (white and light green parts only, cut in half then thinly sliced)
- salt and pepper
- 2 cloves garlic (minced)
- 6 cups cauliflower florets (~1 medium-sized head cauliflower)
- 5 cups gluten free chicken broth
- 1/2 teaspoon dried dill weed
- 2 cups diced Yukon Gold potatoes (~3 medium-sized potatoes)
- 1 teaspoon minced fresh dill
- Squeeze fresh lemon juice
At a glance
PER SERVING · TIME 55M
CAL 8%·PRO 9%
CARBS 20G52% OF CAL
4G FIBER0G ADDED6G INTRINSIC10G OTHER6G TOTAL SUGAR
FAT 7G44% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 40m
- Sodium
- 955mg
- Total sugar
- 6g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 620mg
- Calcium
- 53mg
- Iron
- 0.98mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 955MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.