YOUR SOLIN GENERATED RECIPE
Creamy Roasted Potato and Cauliflower Soup
Savor a velvety bowl of roasted potato and cauliflower soup, accented with a blend of savory aromatics. Creamy non-dairy twists from silken tofu and Greek yogurt harmonize with the earthy flavors, finished off with a hint of olive oil. This warm and comforting bowl promises a delightful texture and a balanced, nutrient-packed profile perfect for any meal of the day.
INGREDIENTS
1 medium Potato (~150g)
1 cup Cauliflower florets (~107g)
0.66 cup Silken Tofu (~150g)
0.5 cup Nonfat Greek Yogurt (~125g)
0.5 cup Cannellini Beans (~130g)
1 medium Yellow Onion (~110g)
2 Garlic Cloves
1 tablespoon Olive Oil
2 cups Low-Sodium Vegetable Broth
Salt and Pepper to taste
PREPARATION
Preheat the oven to 400°F.
Wash and dice the potato into 1-inch cubes and break the cauliflower into florets. Toss them with 1 tablespoon olive oil, salt, and pepper.
Spread the vegetables in a single layer on a baking sheet and roast in the oven for about 25-30 minutes, until tender and slightly golden.
While the vegetables roast, dice the onion and mince the garlic.
In a large pot, heat a small amount of olive oil (if desired) and sauté the onion and garlic until translucent.
Add the roasted vegetables, low-sodium vegetable broth, silken tofu, and cannellini beans to the pot.
Bring to a gentle simmer over medium heat and cook for 5-7 minutes, allowing the flavors to meld.
Remove from heat and use an immersion blender or a countertop blender to puree the soup until smooth.
Return the soup to the pot, stir in the nonfat Greek yogurt, and gently reheat without boiling to preserve its creaminess.
Adjust salt and pepper to taste, then serve warm.