YOUR SOLIN GENERATED RECIPE
Creamy Roasted Garlic Cauliflower Potato Soup
A velvety, comforting soup where roasted garlic and tender cauliflower blend beautifully with hearty potato, white beans, and vibrant edamame. This creamy bowl is finished with a dash of nutritional yeast, offering a savory depth and extra protein, all in a light and satisfying recipe perfect for any meal of the day.
INGREDIENTS
1 cup Cauliflower (107g)
1 medium Potato (150g)
1 cup White Beans (240g)
0.5 cup Shelled Edamame (75g)
1 small Yellow Onion (70g)
4 cloves Garlic
0.5 teaspoon Olive Oil
1 cup Vegetable Broth (240g)
1 tablespoon Nutritional Yeast
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F.
Toss the garlic cloves (in their skins) with a little olive oil and wrap them in foil. Roast for about 20-25 minutes until soft and fragrant.
Meanwhile, chop the cauliflower into florets, dice the potato, and roughly chop the onion.
In a medium pot, heat the remaining olive oil over medium heat and sauté the onion until translucent.
Add the cauliflower and potato to the pot, stirring for 2-3 minutes.
Squeeze the roasted garlic out of its skins into the pot and stir well.
Pour in the vegetable broth and add the white beans and shelled edamame. Bring the mixture to a simmer and cook until the vegetables are tender, about 15 minutes.
Remove from heat and blend the soup until smooth using an immersion blender or a countertop blender in batches.
Return the soup to the pot, stir in the nutritional yeast, and season with salt and pepper to taste.
Warm through and serve hot, enjoying the creamy texture and robust flavor.