YOUR SOLIN GENERATED RECIPE
Creamy Roasted Potato and Cauliflower Soup
A velvety roasted soup featuring tender potatoes and cauliflower blended with a touch of tangy nonfat Greek yogurt and a sprinkle of nutritional yeast. This dish delivers a comforting burst of flavor with roasted aromatics and a silky, creamy finish perfect for any meal of the day.
INGREDIENTS
200 grams Red Potato
150 grams Cauliflower
50 grams Yellow Onion
2 cloves Garlic
1 tablespoon Olive Oil
1 cup Nonfat Greek Yogurt
1 tablespoon Nutritional Yeast
2 cups Vegetable Broth
PREPARATION
Preheat your oven to 400°F (200°C).
Chop the red potato and cauliflower into bite-sized pieces. Peel and roughly chop the onion and garlic.
Toss the potatoes, cauliflower, onion, and garlic with olive oil, salt, and pepper on a baking sheet.
Roast the vegetables for 25-30 minutes until tender and lightly browned.
Transfer the roasted vegetables to a blender. Add the vegetable broth and blend until smooth. If the soup is too thick, add a bit more broth or water to reach your desired consistency.
Return the blended soup to a saucepan over low heat. Stir in the nonfat Greek yogurt and nutritional yeast. Warm the soup gently, making sure it doesn't boil to prevent curdling.
Taste and adjust seasoning with salt and pepper as needed. Serve warm, and enjoy the creamy, comforting flavors.