YOUR SOLIN GENERATED RECIPE
Creamy Roasted Cauliflower Potato Soup
A velvety, warming soup featuring roasted cauliflower and tender potatoes, enriched with creamy nonfat Greek yogurt and hearty cannellini beans. This rustic yet refined dish shines with roasted garlic and savory vegetable broth, delivering a satisfying balance of flavors and textures.
INGREDIENTS
1 small head Cauliflower (600g)
2 medium Potatoes (300g total)
1 medium Onion (110g)
3 cloves Garlic (9g)
1 tablespoon Olive Oil (14g)
2 cups Vegetable Broth (480g)
1.5 cups Cannellini Beans (360g)
1 cup Nonfat Greek Yogurt (245g)
PREPARATION
Preheat the oven to 425°F. Trim and cut the cauliflower into florets and dice the potatoes into chunks.
Toss the cauliflower and potato pieces with olive oil, salt, and pepper. Spread them evenly on a baking sheet.
Roast in the oven for 25-30 minutes until tender and lightly browned. In the last 10 minutes, add the garlic cloves (with skin on or peeled if preferred) to the baking sheet to roast alongside.
Meanwhile, in a large pot, sauté the chopped onion in a tiny splash of olive oil (or water for a lighter option) until soft and translucent.
Add the roasted cauliflower, potatoes, and garlic (remove garlic skins if left on) to the pot. Pour in the vegetable broth and bring the mixture to a simmer.
Let simmer for 10 minutes to allow flavors to meld. Remove from heat and blend the soup until smooth using an immersion blender or by transferring in batches to a blender.
Return the soup to low heat and stir in the cannellini beans. Allow the soup to heat through, then remove from heat.
For extra creaminess, swirl in the nonfat Greek yogurt just before serving. Taste and adjust seasonings as needed.
Ladle into bowls and enjoy your nutritious, creamy roasted cauliflower potato soup.