“A wonderfully light but filling soup. Perfect on a cold night with a loaf of sourdough bread.” - by Nichole7423
Ingredients
Adjust Servings
Original recipe yields 12 servings
Directions
- Preheat oven to 425 degrees F (220 degrees C).
- Lightly grease a baking sheet.
- Place potatoes on prepared baking sheet.
- Bake potatoes in the preheated oven until tender, about 30 minutes.
- Heat olive oil in a large soup pot over medium heat. Stir celery, carrots, onion, and garlic into the hot olive oil; season with salt and pepper. Cook and stir until vegetables soften, about 10 minutes.
- Stir chicken broth and milk into vegetable mixture; bring to a boil. Add cauliflower to vegetables and chicken broth mixture. Reduce heat to medium and cook until cauliflower is tender, about 10 minutes.
- Stir potatoes, chicken, and Parmesan cheese into vegetables and broth; simmer until chicken is heated and cheese is melted, 20 minutes.
Nutrition
Amount Per Serving (12 total)
- Calories
- 211 cal
- 11%
- Fat
- 7 g
- 11%
- Carbs
- 25.5 g
- 8%
Based on a 2,000 calorie diet
Share It
Reviews (7)
Rate This Recipe
"To make a better outcome of roasted potatoes, I took some of the olive oil that was set to saute the vegetables in and I drizzled it over the cubed potatoes and seasoned them with salt/pepper before r..." See moreoasting. I didn't use the full amounts of salt/pepper, milk or parmesan cheese. I just added to taste. I really wanted to watch the calorie count and a thicker soup. This soup was very filling and I loved the combination of all the ingredients. The potatoes and cauliflower fooled me into thinking I was having a rich potato soup when it was really cauliflower soup with a hint of potato. GREAT for me as I'm watching my carbs but I miss my potatoes terribly. I'd like to make this again but I think I would roast the cauliflower with the potatoes next time and maybe add a little more garlic. As is, GREAT soup."
Similar Recipes
<
previous recipe:
>
next recipe:
×
Want More?
Just swipe to see more like this.
