YOUR SOLIN GENERATED RECIPE
Creamy Roasted Cauliflower Potato Soup
Enjoy a velvety, creamy soup that artfully blends roasted cauliflower and tender potato with a tangy mix of Greek yogurt and cottage cheese. The comforting aroma of roasted garlic and onion elevates this dish, making it a satisfying meal any time of day.
INGREDIENTS
300 grams Cauliflower
1 medium Russet Potato
1/2 medium Onion
2 cloves Garlic
2 cups Low-Sodium Vegetable Broth
1/2 cup Unsweetened Almond Milk
3/4 cup Nonfat Greek Yogurt
1/2 cup Low-Fat Cottage Cheese
1/2 tablespoon Olive Oil
PREPARATION
Preheat your oven to 425°F (220°C). Toss the cauliflower with olive oil, salt, and pepper, and spread on a baking sheet. Roast for 20-25 minutes until tender and lightly browned.
While the cauliflower roasts, peel and dice the potato and roughly chop the onion. Mince the garlic.
In a large pot, sauté the onion and garlic over medium heat until translucent and fragrant, about 3-4 minutes.
Add the diced potato and roasted cauliflower to the pot, then pour in the vegetable broth. Bring the mixture to a simmer and cook until the potato is tender, about 15 minutes.
Remove the pot from heat and then blend the soup until smooth using an immersion blender or transferring to a blender in batches.
Return the soup to low heat, stir in the almond milk, Greek yogurt, and cottage cheese. Heat gently until warmed through, ensuring it does not boil to prevent curdling.
Season with additional salt and pepper to taste. Serve warm and enjoy the creamy, comforting flavors.