YOUR SOLIN GENERATED RECIPE
Creamy Roasted Cauliflower Potato Soup
Savor a velvety, comforting roasted cauliflower and potato soup enriched with nonfat Greek yogurt and garnished with crispy roasted chickpeas. This hearty bowl delivers creamy texture with delightful roasted flavors and a warming aroma, perfect for a wholesome dinner.
INGREDIENTS
150g Cauliflower
1 medium Russet Potato (approx. 150g)
50g Yellow Onion
3 cloves Garlic
1 tbsp Olive Oil
2 cups Vegetable Broth
170g Nonfat Plain Greek Yogurt
1/2 cup Roasted Chickpeas (125g)
PREPARATION
Preheat the oven to 425°F. Toss the cauliflower florets with a drizzle of olive oil, salt, and pepper, then spread them on a baking sheet.
Roast the cauliflower in the preheated oven for about 25-30 minutes until tender and slightly browned.
While the cauliflower roasts, peel and cube the potato. Dice the onion and mince the garlic.
Heat a small amount of olive oil in a large pot over medium heat, then add the diced onion and garlic. Sauté until fragrant and softened, about 3-4 minutes.
Add the cubed potato and the vegetable broth to the pot. Bring to a simmer and cook until the potato is tender, roughly 15 minutes.
Stir in the roasted cauliflower and allow the flavors to meld for an additional 5 minutes.
Use an immersion blender (or transfer in batches) to blend the soup until smooth and creamy.
Reduce the heat to low and stir in the nonfat plain Greek yogurt until fully incorporated, giving the soup a luxurious creaminess.
Taste and adjust seasoning with salt and pepper as needed.
Serve the soup hot, garnished with roasted chickpeas on top for added crunch and protein.