NUTRITION

SERVINGS

INGREDIENTS

1 cup roasted Cauliflower (107 g)

1 medium Potato (150 g)

1 small Onion (70 g)

2 cloves Garlic

1 cup Vegetable Broth (240 ml)

1/2 cup Unsweetened Almond Milk (120 ml)

1 tsp Olive Oil

3/4 cup Cooked Lentils (150 g)

1/2 cup Nonfat Greek Yogurt (120 g)

PREPARATION

• 1

  Preheat the oven to 400°F. Toss the cauliflower florets with a drizzle of olive oil, salt, and pepper, and roast on a baking sheet for 20-25 minutes until tender and slightly browned.

• 2

  In a large pot, heat a small splash of olive oil (use the remaining if desired) over medium heat. Sauté the chopped onion and minced garlic until softened and fragrant, about 3-4 minutes.

• 3

  Add the diced potato to the pot along with the roasted cauliflower, stirring to combine.

• 4

  Pour in the vegetable broth and unsweetened almond milk, then bring the mixture to a simmer. Let it cook for about 10 minutes, or until the potato is fork-tender.

• 5

  Stir in the cooked lentils and allow simmering for an additional 3-4 minutes to meld the flavors.

• 6

  Remove the pot from heat and blend the soup using an immersion blender until smooth and creamy, or transfer in batches to a countertop blender.

• 7

  Return the blended soup to the pot, then gently stir in the nonfat Greek yogurt to add creaminess and extra protein. Warm the soup through on low heat, being careful not to boil to maintain the yogurt’s texture.

• 8

  Taste and adjust seasonings with salt and pepper, then serve hot. Enjoy your comforting bowl of creamy roasted cauliflower potato soup!