Roasted Cauliflower and Potato Soup

Roasted Cauliflower and Potato Soup is velvety smooth and decadent-tasting yet low-fat, gluten-free, and dairy-free!

Lincoln is like most 2 year olds in that he goes through picky eating phases, but if there’s one thing we can always count on him to eat, no matter what, it’s soup. I know. 2 going on 82. It’s like he knew I was a Seinfeld fan from the womb.

Didn’t you always wonder what the crab bisque tasted like?

Anyway, this habit delights me to no end because I am crazy about soup, as evidenced by the robust soup and stew section here on IGE. Some of our favorites to eat together are my Homestyle Chicken and Noodles, Crock Pot Chicken and Wild Rice Soup, and a Beef and Vegetable Soup I’ve been blog shy about sharing because it’s so ugly we call it “Sludge Soup”. Can I just tell you how hilarious it is to hear your toddler ask for “more sludge?” BAHAHAHAHA.

Ahem, anyway, it’s getting bitterly cold here – we’ve been hovering around 32 degrees for the past week – which means I’m craving all the warm and cozy soup recipes. And salads, oddly enough. Earlier this week I made Liz’s classic hummus using smoked paprika plus a scoop of ground flaxseed meal for an easy boost of omega-3s, and have been using it as salad dressing for lunch along with a drizzle of lemon juice, extra virgin olive oil, salt, and pepper. I texted her after my very first bite to tell her how healthy it made me feel using not safe for work vocabulary, because it DOES.

ANYWAY, speaking of eating so healthy it hurts, I present to you Roasted Cauliflower and Potato Soup, a decadent, velvety soup chock full of good for you ingredients that’s low-fat, gluten and dairy-free, too!

Roasted cauliflower is simmered in a rich broth with lightly caramelized onions and leeks, then blended until it has the texture of velvet. If you’ve made my Creamy (No Cream!) Sweet Corn and Potato Chowder then you know exactly what I’m talking about. Creamy Yukon Gold potatoes are simmered in the soup until tender, then the whole thing is finished with a sprinkling of fresh dill and a drizzle of lemon juice. Unreal, you guys. So luxurious and 100% GUILT FREE.

This recipe is adapted from the one used in the kitchens at The Brass Tag, a fabulous restaurant I ate at in Utah last month. The soup was served as a starter in a small cup. Silky with creamy, bobbing potatoes, and a hint of dill that I went nuts for – it was so good I asked for the recipe right then and there.

They emailed it to me several days later and I got to adapting it for a home kitchen vs commercial (no need to serve 20+ at home!) right away. I tested the recipe with the heavy cream and white cheddar cheese their recipe called for, and without. Was it good with it? Heck yes. Was it just as tasty without? Oh yeah! If you’ve never blended cooked cauliflower, you’re in for a treat. It mimics the flavor and texture of rich cream, butter, and flour, with none of the heaviness. Grab a gluten-free crostini and get to it – you’re going to love this satisfying soup!

Start by sauting 1 chopped sweet onion and 2 chopped leeks (you’ll only need the white and light green parts,) in 2 Tablespoons olive oil, salt, and pepper over medium heat until lightly caramelized, about 10 minutes. You don’t want the vegetables too caramelized or the soup could taste sweet, but they should be very soft and tender. Add 2 cloves minced garlic then saute until fragrant, about 1 minute.

Meanwhile toss 6 cups cauliflower florets (about 1 medium-sized head,) with 1 Tablespoon extra virgin olive oil, salt, and pepper then roast at 400 degrees for 20-30 minutes, or until the florets are lightly toasted. This is going to give the soup tons of roasty, toasty flavor.

Add 5 cups gluten-free chicken broth to the soup pot along with 1/2 teaspoon dried dill weed, and the cauliflower, then simmer for 10 minutes. We’re using dried dill here vs fresh because delicate fresh dill would lose it’s flavor if boiled.

Next transfer the cauliflower, leeks, onions, and a little broth to a blender then blend until super smooth.

Like silk!!! I’m telling you, pureed cauliflower makes for the most velvety soup – you’d swear there’s tons of butter, cream, and flour in here but it’s all thanks to vegetahblessss. Can I get an AMEN!?

Bring the soup up to a bubble then add 2 cups diced Yukon Gold potatoes (about 3 medium-sized potatoes.)

Place a lid on top, turn the heat down to medium-low, and then simmer until the potatoes are tender, 8-10 minutes.

Last step is to stir in 1 teaspoon chopped fresh dill and a teeeeeeny tiny amount of fresh lemon juice. It really wakes this soup up! Start with a small squeeze then taste and add more if you need it.

Final step is to taste for salt and pepper levels, then you’re good to go. ALL THE SOUP FOR YOU!