YOUR SOLIN GENERATED RECIPE
Creamy Roasted Garlic Cauliflower Potato Soup
Enjoy a velvety, savory bowl of roasted garlic-infused soup featuring tender cauliflower and hearty potatoes, brightened with a dollop of creamy Greek yogurt and wholesome white beans. This comforting soup marries rustic flavors with modern nutrition, perfect as a cozy breakfast, lunch, or dinner.
INGREDIENTS
2 cups cauliflower florets (200g)
1 medium potato (150g)
1/2 cup white beans (130g)
3/4 cup nonfat Greek yogurt (185g)
4 garlic cloves
1 teaspoon olive oil
2 cups vegetable broth
1 tablespoon fresh thyme
Salt and pepper to taste
PREPARATION
Preheat your oven to 400°F. Toss the garlic cloves with olive oil and wrap them in foil. Roast in the oven for about 20 minutes until softened and lightly caramelized.
Meanwhile, chop the cauliflower into florets and dice the potato into cubes. In a large pot, combine the cauliflower, potato, and white beans with the vegetable broth.
Bring the mixture to a simmer over medium heat and add the fresh thyme. Cook for about 15-20 minutes until the vegetables are tender.
Squeeze the roasted garlic out of its skins and add it to the pot. Use an immersion blender or transfer portions of the soup to a blender to puree until you reach a desired creamy consistency, leaving some chunks for texture.
Return the soup to the pot if blended separately, then season with salt and pepper. Stir in the Greek yogurt off heat to enhance creaminess without curdling.
Ladle the soup into bowls and garnish with a sprinkle of extra fresh thyme or a drizzle of olive oil if desired.