NUTRITION

SERVINGS

INGREDIENTS

200g Cauliflower

150g Potato

3 cloves Garlic

100g Onion

1 cup Low-Fat Greek Yogurt

2 cups Vegetable Broth

1 tbsp Olive Oil

2 sprigs Fresh Thyme

Salt and Pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F.

• 2

  Toss cauliflower florets and whole garlic cloves (with their skins on) with olive oil, salt, and pepper, then spread on a baking sheet.

• 3

  Roast in the oven for 25-30 minutes until the cauliflower is tender and the garlic is soft and fragrant.

• 4

  Meanwhile, chop the onion and potato into small cubes.

• 5

  In a large pot, warm the vegetable broth and add the chopped onion and potato. Bring to a simmer and cook until the potato is tender, about 15-20 minutes.

• 6

  Squeeze the roasted garlic out of its skins and add it to the pot along with the roasted cauliflower.

• 7

  Using an immersion blender, blend the soup until smooth but still retaining a bit of texture, or blend in batches in a traditional blender.

• 8

  Stir in the low-fat Greek yogurt and add fresh thyme, then gently reheat the soup on low heat. Do not boil once the yogurt is added to preserve its creaminess.

• 9

  Season with additional salt and pepper if needed, then serve warm.