NUTRITION

SERVINGS

INGREDIENTS

1 head Cauliflower (500g)

1 medium Potato (150g)

1 small Onion (70g)

1 head Roasted Garlic (40g)

1 tablespoon Olive Oil

2 cups Low Sodium Vegetable Broth

1/2 cup Unsweetened Soy Milk

3/4 cup Nonfat Greek Yogurt

Salt and Pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F. Slice the top off a head of garlic, drizzle with a little olive oil, wrap in foil, and roast for about 30 minutes until soft and fragrant.

• 2

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

• 3

  In a large pot, heat the olive oil over medium heat. Sauté the diced onion until translucent, about 5 minutes.

• 4

  Add the cauliflower and potato to the pot, then pour in the vegetable broth. Bring to a simmer and cook for 15-20 minutes until the vegetables are tender.

• 5

  Squeeze the roasted garlic cloves out of their skins and add to the pot. Stir in the unsweetened soy milk.

• 6

  Use an immersion blender to blend the soup until smooth. Alternatively, let the soup cool slightly and transfer in batches to a blender.

• 7

  Return the blended soup to low heat. Stir in the nonfat Greek yogurt, then season with salt and pepper to taste.

• 8

  Heat through gently without boiling, and serve warm.