YOUR SOLIN GENERATED RECIPE
Creamy Roasted Cauliflower Potato Soup
Enjoy a velvety bowl of roasted cauliflower and potato soup enriched with white beans and extra-firm tofu for a protein boost. The natural sweetness of roasted vegetables, combined with savory spices and a drizzle of olive oil, creates a comforting and satisfying meal perfect for breakfast, lunch, or dinner.
INGREDIENTS
200g Cauliflower
150g Potato
0.5 cup Cannellini Beans
150g Extra-Firm Tofu
2 cups Vegetable Broth
1 tbsp Olive Oil
0.5 tsp Salt
0.5 tsp Black Pepper
1 tsp Garlic Powder
PREPARATION
Preheat your oven to 425°F.
Cut the cauliflower into florets and dice the potato into consistent pieces.
Toss the cauliflower florets and potato cubes with olive oil, salt, pepper, and garlic powder on a baking sheet.
Roast in the oven for 25-30 minutes or until the vegetables are tender and slightly caramelized.
While the vegetables roast, drain and rinse the cannellini beans and cut the extra-firm tofu into small cubes.
In a large pot, combine the roasted vegetables, beans, tofu, and vegetable broth.
Bring the mixture to a simmer on medium heat and let it cook for about 10 minutes allowing the flavors to meld.
For a creamier texture, use an immersion blender to blend part of the soup directly in the pot, leaving some chunks for texture.
Taste and adjust seasonings if needed, then serve warm.