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Light Cauliflower and Potato Soup

A close-up of a bowl of creamy, pale yellow low calorie potato soup with flecks of green herbs.

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Make a creamy, satisfying potato soup that is low in calories by using cauliflower to add body instead of heavy cream. This broth-based soup is a healthy comfort food recipe.

Ingredients

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  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 pound potatoes (like Russet or Yukon Gold), peeled and diced
  • 1 pound cauliflower florets
  • 4 cups low sodium vegetable broth
  • 1 cup skim milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup plain non-fat Greek yogurt (optional, for extra tang)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
  2. Add the minced garlic and cook for 1 minute until fragrant.
  3. Add the diced potatoes, cauliflower florets, and vegetable broth to the pot. Bring the mixture to a boil, then reduce heat, cover, and simmer for 15 to 20 minutes, or until the potatoes and cauliflower are very tender.
  4. Remove the pot from the heat. Use an immersion blender to blend the soup until it is mostly smooth. If you do not have an immersion blender, carefully transfer the soup in batches to a standard blender and blend until smooth, then return it to the pot.
  5. Stir in the skim milk, salt, and pepper. Heat the soup gently over low heat until warmed through. Do not boil after adding the milk.
  6. If using, whisk the Greek yogurt in a small bowl with a few tablespoons of the hot soup until smooth, then stir the mixture back into the pot.
  7. Serve this creamy low fat soup hot.

Notes

  • For a richer flavor, you can substitute half of the vegetable broth with chicken broth.
  • If you want a thicker soup, reserve about 1 cup of the cooked potatoes and cauliflower before blending, mash them separately, and stir them back into the soup.
  • This recipe makes a great quick light soup lunch option.

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