YOUR SOLIN GENERATED RECIPE
Creamy Roasted Cauliflower Potato Soup
Savor a velvety, roasted cauliflower and potato soup enhanced with a tangy boost of nonfat Greek yogurt and hearty white beans. This comforting bowl delivers a delightful balance of roasted flavors and creamy texture, perfect for fueling your day whether it's breakfast, lunch, or dinner.
INGREDIENTS
300g Cauliflower
300g Russet Potato
400g White Beans
400g Nonfat Greek Yogurt
1 medium Yellow Onion (150g)
3 cloves Garlic
3 cups Vegetable Broth
1 tbsp Olive Oil
Salt and Pepper to taste
1 tsp Smoked Paprika
PREPARATION
Preheat your oven to 400°F (200°C).
Toss the cauliflower florets and cubed potatoes with olive oil, salt, pepper, and smoked paprika on a baking sheet. Roast for 25-30 minutes until tender and slightly caramelized.
In a large pot, heat a splash of olive oil over medium heat and sauté the chopped onion and minced garlic until soft and fragrant, about 5 minutes.
Add the roasted cauliflower and potatoes to the pot along with the white beans and vegetable broth. Bring to a simmer and let cook for about 10 minutes to blend the flavors.
Using an immersion blender, blend the soup until smooth but with a bit of texture remaining. Alternatively, blend in batches in a countertop blender and return to the pot.
Stir in the nonfat Greek yogurt until well incorporated, warming through but not boiling to preserve the creaminess.
Adjust seasoning with salt and pepper as needed. Serve warm and enjoy the comforting, creamy soup.