Creamy Potato-Cauliflower Soup
Submitted by:Rachel Gargano
A riff off of traditional potato soup, this lightened-up version contains light coconut milk for creaminess, garbanzo beans for protein, and a head of roasted cauliflower to replace some of the starchy potatoes.
Ingredients
Ingredients:
- 1 Tbsp olive oil
- 1 onion, diced
- 1 tsp dried thyme
- 5 garlic cloves, minced
- 1 can garbanzo beans, drained and rinsed
- 1 pound (about 4) yukon gold potatoes, cubed
- 4 cups vegetable stock
- 1 can light coconut milk
- 1 tsp salt
- 1/2 tsp pepper
- 1 head cauliflower, cut into small florets
Instructions
- Preheat oven to 450F
- In a large heavy pot saute onion and garlic in olive oil over medium heat. Add thyme after about 5 minutes
- Add potatoes, garbanzo beans, and vegetable stock. Bring to a boil then reduce to a simmer and cook, covered, for about 30 minutes.
- Meanwhile, place cauliflower florets on a baking sheet lined with aluminum foil. Sprinkle with salt, pepper, and spray with olive oil. Bake for 25 minutes.
- Add baked cauliflower to soup and simmer for an additional 10 to 15 minutes.
- Blend soup with an immersion blender until slightly chunky. Or pulse in batches in a blender.
Serve and enjoy!
Macronutrients
| Serving size | 5 servings (approx 2 cups each) |
| Carbohydrates | 42 |
| Proteins | 23 |
| Fats | 7 |
