YOUR SOLIN GENERATED RECIPE
Creamy Roasted Garlic Cauliflower Potato Soup
Savor a velvety, heartwarming soup where roasted garlic lends a deep, caramelized flavor to creamy cauliflower and potato, perfectly blended with silken tofu and a hint of almond milk. This harmoniously balanced bowl delights the palate with a satisfying texture and a comforting aroma, making it an ideal choice for any meal of the day.
INGREDIENTS
150g Cauliflower (raw)
150g Potato (white, raw with skin)
300g Firm Tofu
4 cloves Roasted Garlic
1 cup Unsweetened Almond Milk
1 cup Low-Sodium Vegetable Broth
1 tbsp Nutritional Yeast
1 tbsp Olive Oil
Salt & Pepper to taste
PREPARATION
Preheat the oven to 400°F. Wrap a head of garlic (or individual cloves if preferred) in foil with a drizzle of olive oil and roast for about 30-35 minutes until soft and caramelized.
While the garlic roasts, chop the cauliflower into florets and dice the potato into small, even cubes.
In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the cauliflower and potato, sautéing for 5-7 minutes until lightly browned.
Add the low-sodium vegetable broth and unsweetened almond milk to the saucepan, bringing the mixture to a simmer. Allow it to cook for another 10 minutes until the vegetables are tender.
Once roasted, squeeze the softened garlic cloves out of their skins and add them to the saucepan.
Add the firm tofu (cut into chunks) and nutritional yeast. Transfer the mixture to a blender and blend until completely smooth and creamy. Alternatively, use an immersion blender directly in the pot.
Return the soup to the saucepan, heating gently. Season with salt and pepper to taste.
Serve the soup warm, enjoying the rich, creamy texture and robust flavors of roasted garlic and blended vegetables.