NUTRITION

SERVINGS

INGREDIENTS

1 head Cauliflower (700g)

1 medium Potato (150g)

1.5 cups Cannellini Beans (360g)

1 cup Plain Nonfat Greek Yogurt (245g)

2 tbsp Olive Oil

1 medium Onion (110g)

2 cups Vegetable Broth (480g)

6 cloves Garlic

PREPARATION

• 1

  Preheat your oven to 400°F.

• 2

  Break the cauliflower into florets and spread them on a baking sheet. Toss with 1 tablespoon of olive oil and half of the minced garlic. Roast for 25-30 minutes until tender and slightly browned.

• 3

  Meanwhile, peel and dice the potato into small cubes. Finely chop the onion and mince the remaining garlic.

• 4

  In a large pot, heat the remaining olive oil over medium heat. Sauté the chopped onion and garlic until fragrant and translucent, about 3-4 minutes.

• 5

  Add the diced potato to the pot along with the vegetable broth. Bring to a simmer and let it cook for about 10 minutes or until the potato begins to soften.

• 6

  Add the roasted cauliflower and cannellini beans to the pot. Cook for an additional 5 minutes to warm through.

• 7

  Remove from heat and blend the soup until smooth using an immersion blender or by transferring in batches to a blender. For a chunkier texture, leave some beans whole.

• 8

  Stir in the Greek yogurt until fully incorporated for a creamy finish. Adjust seasoning with salt and pepper if desired.

• 9

  Serve warm, and enjoy a comforting bowl of creamy, roasted garlic cauliflower potato soup.