NUTRITION

SERVINGS

INGREDIENTS

1/2 head Cauliflower (350g)

1 medium Potato (150g)

1 medium Yellow Onion (110g)

3 cloves Garlic (9g)

1 tbsp Olive Oil (15g)

2 cups Vegetable Broth (480g)

1 cup Nonfat Greek Yogurt (245g)

1 tsp Smoked Paprika

Salt and Pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Toss cauliflower florets and diced potato with olive oil, salt, pepper, and smoked paprika on a baking sheet.

• 3

  Roast the vegetables in the oven for about 25-30 minutes until tender and slightly caramelized.

• 4

  Meanwhile, dice the yellow onion and mince the garlic cloves.

• 5

  In a large pot over medium heat, sauté the onion and garlic in a splash of broth or water until softened and fragrant.

• 6

  Add the roasted vegetables along with the remaining vegetable broth into the pot, and let the mixture come to a simmer.

• 7

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

• 8

  Stir in the nonfat Greek yogurt until fully incorporated, and adjust salt and pepper as needed.

• 9

  Reheat gently if necessary, being careful not to boil the soup after adding the yogurt to prevent curdling.

• 10

  Serve warm and enjoy the creamy, roasted flavors in every spoonful.