Smoky Potato and Roasted Cauliflower Soup 5fix
Warm up with this velvety Smoky Potato and Roasted Cauliflower Soup, a comforting dish packed with rich, roasted flavor and wholesome ingredients. This five-ingredient-fix recipe (excluding pantry staples) features golden, caramelized cauliflower florets paired with tender russet potatoes, smoky paprika, and creamy coconut milk for a luscious, dairy-free finish. Easy to prepare in under an hour, this soup combines the heartiness of roasted vegetables with the soothing warmth of subtly spiced broth. Perfect for cozy weeknight dinners or meal prep, serve it with a garnish of fresh chives or parsley and reserved roasted cauliflower for a restaurant-worthy presentation. This smoky, plant-based soup is a must-try for anyone seeking a healthy, flavorful twist on classic comfort food.
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Recipe Information
Ingredients
- 1 piece Cauliflower (medium head)
- 3 pieces Russet potatoes (peeled and diced)
- 1 piece Onion (chopped)
- 3 pieces Garlic cloves (minced)
- 3 tablespoons Olive oil
- 1 teaspoon Smoked paprika
- 5 cups Vegetable broth
- 1 cup Coconut milk (unsweetened)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Chives or parsley (for garnish, optional)
Instructions
Preheat your oven to 400°F (200°C).
Cut the cauliflower into florets and spread them on a baking sheet. Drizzle with 2 tablespoons of olive oil, sprinkle with a pinch of salt, and roast in the oven for 25-30 minutes, flipping halfway through, until golden.
While the cauliflower is roasting, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5 minutes until translucent.
Stir in the minced garlic and smoked paprika, cooking for 1 minute until fragrant.
Add the diced potatoes, vegetable broth, salt, and black pepper to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes, until the potatoes are tender.
Once the cauliflower is roasted, reserve a few florets for garnish (optional) and add the rest to the pot.
Use an immersion blender to puree the soup until smooth. Alternatively, blend the soup in batches using a countertop blender.
Stir in the coconut milk and adjust seasoning with additional salt and pepper if needed. Simmer for another 5 minutes until heated through.
Serve hot, garnished with reserved roasted cauliflower florets, a sprinkle of fresh chives or parsley, and an optional drizzle of olive oil.
Nutrition Facts
Calories |
480 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.8 g | 36% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1244 mg | 54% | |
| Total Carbohydrate | 53.7 g | 20% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 11.3 g | ||
| Protein | 11.9 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 99 mg | 8% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 1552 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
