80---Healthy Pauper's Potato Soup

Potato soup is a classic winter dish but it is typically laden with cream and calories (and bacon, as my hubby oh so subtly pointed out).

Here is a soup that won't break your holiday calorie bank. I roasted my veggies to prevent them from getting overly mushy. Keep the skins on your veggies for added fiber!

Healthy Pauper's Potato Soup
Serves 8

12 cups vegetable broth
1 head cauliflower, cut into chunks
2 Tbsp olive oil
12 medium red potatoes, coarsely chopped as desired
4 stalks celery, trimmed and sliced
1 sweet yellow onion, coarsely chopped
3 parsnips, coarsely chopped (no need to peel!)
1 cup frozen peas
1 tsp fresh rosemary, finely minced
1 tsp fresh sage, finely minced
Salt & Pepper

Preheat oven to 425 degrees. 

Bring vegetable broth to a boil in a large stockpot.  Add cauliflower and cook for 20 minutes, or until soft. 

Place celery, onion, and parsnips in a large bowl and drizzle with 1 Tbsp olive oil.  Toss to coat, then spread onto a baking sheet. Sprinkle with salt and pepper.

Toss potatoes with 1 Tbsp olive oil, then spread on a large baking sheet. Sprinkle with salt and pepper.

Place both baking sheets into preheated oven and bake for ~20-30 minutes or until softened (my potatoes were done 5 minutes sooner than the remainder of my vegetables but it depends on the size of your chunks!).

While vegetables cook, remove cauliflower from broth with a fine mesh colander and place chunks into a food processor with 1 cup broth.  Mix until a smooth puree is formed, then transfer mixture back to broth, add in sage and rosemary, and whisk to combine. Keep on low heat until vegetables are ready.

When vegetables are roasted, spoon them into the broth and bring to a low boil.  Simmer until heated through.

Nutrition Info per 1 1/2 cups: 300 calories, 4 g fat, 17 g protein, 48 g carbohydrates, 8 g fiber