NUTRITION

SERVINGS

INGREDIENTS

1.5 cups cauliflower florets (150g)

1 medium potato (150g)

3 roasted garlic cloves (9g)

1 teaspoon olive oil (5g)

1 cup vegetable broth (240g)

1.25 cups nonfat Greek yogurt (304g)

Salt & Pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F. Toss garlic cloves with a drizzle of olive oil, wrap in foil, and roast for about 20 minutes until soft and caramelized.

• 2

  While the garlic roasts, chop the cauliflower into florets and cube the potato. In a pot, heat the remaining olive oil over medium heat and add the cauliflower and potato. Sauté for 4-5 minutes.

• 3

  Pour in the vegetable broth and add the roasted garlic (squeeze the soft, roasted garlic out of its skins) to the pot.

• 4

  Bring the mixture to a simmer and cook for an additional 15 minutes, until the vegetables are tender.

• 5

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

• 6

  Return the soup to a gentle simmer. Stir in the nonfat Greek yogurt, ensuring a smooth and creamy texture. Season with salt and pepper to taste.

• 7

  Serve warm and enjoy the comforting, creamy flavors of your roasted garlic cauliflower potato soup.