YOUR SOLIN GENERATED RECIPE
Creamy Roasted Cauliflower Potato Soup
A comforting, velvety soup featuring roasted cauliflower and potato blended with a touch of Greek yogurt and chickpeas for an extra protein boost. This dish balances roasted flavors with creamy indulgence, making it a perfect warm-up meal any time of day.
INGREDIENTS
1/2 head Cauliflower (300g)
1 medium Potato (150g)
1/2 cup Canned Chickpeas (125g)
3/4 cup Nonfat Greek Yogurt (170g)
2 cups Low-Sodium Vegetable Broth (480g)
1/2 tbsp Olive Oil
1 small Onion (70g)
2 cloves Garlic
1/2 tsp Salt
1/4 tsp Black Pepper
PREPARATION
Preheat the oven to 400°F.
Break the cauliflower into florets and dice the potato into cubes. Toss them lightly with olive oil, salt, and pepper.
Spread the cauliflower and potato evenly on a baking sheet and roast for 25-30 minutes, until they are tender and slightly caramelized.
Meanwhile, dice the onion and mince the garlic. In a large pot, sauté the onion and garlic over medium heat until translucent.
Add the roasted vegetables, chickpeas, and vegetable broth to the pot. Bring to a simmer and let cook for 5-7 minutes to meld the flavors.
Remove the pot from heat and let cool slightly. Transfer the mixture to a blender and blend until smooth, or use an immersion blender directly in the pot.
Stir in the nonfat Greek yogurt until fully incorporated, then season with additional salt and pepper if needed.
Serve warm and enjoy your creamy, protein-boosted roasted cauliflower potato soup.