Soup

Golden Potato-Cauliflower Soup

Name: Golden Potato-Cauliflower Soup
Prep time: 15 min
Cook time: 32 min
Total time: 47 min
Yield: 4 servings
Ingredients: 2 1/2 cups sliced cauliflower (about 1/2 small cauliflower); 1/3 cup finely chopped celery; 2 (14-ounce) cans fat-free, less-sodium chicken broth; 1 teaspoon ground cumin; 1/4 teaspoon ground red pepper; 1 cup cubed French or Italian bread; 1 teaspoon lemon juice; 1 teaspoon olive oil; 2 teaspoons olive oil; 1/2 teaspoon salt; 1/3 cup finely chopped shallots; 3/4 pound sliced peeled Yukon gold potato

6 October 2026

Not yet ratedRate Recipe

Total Time47 Mins

Serves4

Per Serving$1.35

Golden Potato-Cauliflower Soup is a hor d'oeuvre that serves 4. Watching your figure? This dairy free and lacto ovo vegetarian recipe has 173 calories, 5g of protein, and 6g of fat per serving. For $1.35 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. It is perfect for Winter.

Dairy Free Starter & Snack Soup Winter Fall

Method:

1
Preheat oven to 35
2
To prepare croutons, combine cumin and 1 teaspoon oil in a bowl; add bread cubes, and toss to coat.
3
Spread bread cubes on a baking sheet.
4
Bake at 350 for 10 minutes or until golden. Cool croutons slightly; set aside.
5
To prepare soup, heat 2 teaspoons oil in a large saucepan over medium heat.
6
Add shallots and celery; cover and cook 2 minutes. Stir in cauliflower, potato, broth, salt, and pepper; bring to a boil. Reduce heat, cover, and simmer 15 to 20 minutes or until vegetables are tender.
7
Add lemon juice.
8
Place vegetable mixture, in batches, in a food processor; process until smooth. Divide soup evenly among 4 bowls; serve with croutons, and top with chives, if desired.