NUTRITION

SERVINGS

INGREDIENTS

1 head roasted cauliflower (600g, chopped)

1 medium-large potato (300g, diced)

1/2 cup white beans (120g)

1 medium onion (110g, chopped)

3 cloves garlic (minced)

2 cups low sodium vegetable broth

1/2 cup unsweetened almond milk

1/2 tbsp olive oil

1/2 cup non-fat Greek yogurt (for garnish)

Salt and pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F. Toss the cauliflower florets with 1/2 tablespoon of olive oil, salt, and pepper. Spread out on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.

• 2

  While the cauliflower roasts, dice the potato and chop the onion. Mince the garlic.

• 3

  In a large pot, heat a small amount of water or broth over medium heat. Sauté the chopped onion and minced garlic until they become translucent and fragrant.

• 4

  Add the diced potato and white beans to the pot, then pour in the vegetable broth. Bring to a simmer and cook for about 15 minutes until the potato is soft.

• 5

  Once the cauliflower is roasted, add it to the pot. Pour in the unsweetened almond milk and stir well. Let the mixture heat through for 5 more minutes.

• 6

  Using an immersion blender (or a regular blender in batches), blend the soup until smooth while retaining a bit of texture.

• 7

  Taste and adjust the seasoning with additional salt and pepper if needed.

• 8

  Ladle the soup into bowls and garnish each serving with a swirl of non-fat Greek yogurt before serving.