NUTRITION

SERVINGS

INGREDIENTS

1 medium head Cauliflower (600g)

1 medium Potato (150g)

0.5 cup White Beans (cannellini, 125g)

2 cups Low Sodium Vegetable Broth

0.5 tbsp Olive Oil

1 cup Nonfat Greek Yogurt

1 small Onion

2 cloves Garlic

Salt, Pepper & Thyme to taste

PREPARATION

• 1

  Preheat your oven to 425°F.

• 2

  Toss the cauliflower florets with olive oil, a pinch of salt, and pepper, then spread them on a baking sheet. Roast in the oven for about 25-30 minutes, until golden and tender.

• 3

  While the cauliflower roasts, peel and dice the potato. Finely chop the onion and garlic.

• 4

  In a large pot, sauté the onion and garlic over medium heat until translucent.

• 5

  Add the diced potato and roasted cauliflower to the pot. Stir in the white beans and vegetable broth.

• 6

  Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes, or until the potato is tender.

• 7

  Remove the pot from the heat and blend the soup using an immersion blender until smooth or to your desired consistency.

• 8

  Stir in the nonfat Greek yogurt until fully incorporated, warming the soup gently without boiling to preserve its creaminess.

• 9

  Season with salt, pepper, and a sprinkle of thyme. Adjust seasonings as needed before serving.