NUTRITION

SERVINGS

INGREDIENTS

1/2 head Cauliflower (~300g)

1 medium Potato (~150g)

6 cloves Garlic (roasted)

1 small Yellow Onion (~70g)

2 cups Vegetable Broth

1/2 cup Cannellini Beans

1/2 cup Nonfat Greek Yogurt

1 tbsp Olive Oil

Salt, to taste

Black Pepper, to taste

PREPARATION

• 1

  Preheat your oven to 400°F. Toss the garlic cloves in olive oil, sprinkle a pinch of salt, and wrap in foil. Roast for about 25 minutes until soft and golden.

• 2

  While the garlic roasts, chop the cauliflower into florets, dice the potato, and finely chop the onion.

• 3

  Heat a large pot over medium heat. Add a splash of olive oil and sauté the onion until translucent, about 3-4 minutes.

• 4

  Add the diced potato and cauliflower to the pot, stirring for about 2 minutes. Pour in the vegetable broth and bring the mixture to a simmer.

• 5

  Once the garlic is roasted, squeeze the softened garlic out of its skins and add it to the pot along with the cannellini beans. Simmer for another 10 minutes until the vegetables are tender.

• 6

  Remove the pot from heat and use an immersion blender to blend the soup until smooth but still slightly chunky for texture.

• 7

  Stir in the nonfat Greek yogurt to achieve a creamy consistency and season with salt and black pepper to taste.

• 8

  Ladle the soup into bowls and serve warm. Optionally, drizzle with a little extra olive oil or garnish with fresh herbs.