YOUR SOLIN GENERATED RECIPE
Creamy Roasted Garlic Cauliflower Potato Soup
A velvety, savory soup where tender roasted cauliflower and garlic meld perfectly with hearty potato, white beans, silken tofu, and a dollop of tangy Greek yogurt to create a comforting bowl that's both creamy and nutritious.
INGREDIENTS
1 cup cauliflower (florets)
1 medium potato, diced
4 garlic cloves
2 cups vegetable broth
1/2 cup white beans, drained
100g silken tofu
1/2 cup nonfat Greek yogurt
1 teaspoon olive oil
Salt & Pepper to taste
PREPARATION
Preheat the oven to 400°F.
Break the cauliflower into florets and place them on a baking sheet. Add the garlic cloves (skin on) and drizzle with olive oil, then season lightly with salt and pepper.
Roast in the oven for about 25 minutes until the cauliflower is tender and the garlic is soft.
While roasting, peel and dice the potato into small cubes. Bring the vegetable broth to a simmer in a medium saucepan, then add the potato cubes and cook until tender, about 10-12 minutes.
Once roasted, remove the garlic cloves from their skins and transfer them along with the roasted cauliflower to the saucepan.
Add the white beans and silken tofu to the mixture. Allow the ingredients to warm for a few minutes.
Remove the pot from heat and use an immersion blender (or regular blender in batches) to blend the soup until smooth and creamy.
Stir in the nonfat Greek yogurt, and adjust the seasoning with additional salt and pepper if needed.
Serve warm and enjoy your protein-packed, creamy roasted garlic cauliflower potato soup.