YOUR SOLIN GENERATED RECIPE
Creamy Roasted Garlic Cauliflower Potato Soup
Savor the warmth and comfort of our Creamy Roasted Garlic Cauliflower Potato Soup, where tender cauliflower and hearty potato meld with protein-rich white beans and a tangy swirl of low-fat Greek yogurt. Roasted garlic infuses every spoonful with a rich depth of flavor, while olive oil and vegetable broth tie the dish together into a creamy, satisfying bowl that is as nourishing as it is delicious.
INGREDIENTS
200g Cauliflower
150g Russet Potato
200g White Beans (Cannellini)
125g Low-Fat Greek Yogurt
1 tsp Olive Oil
3 cloves Garlic
150ml Vegetable Broth
PREPARATION
Preheat your oven to 400°F (200°C). Toss the cauliflower florets and unpeeled garlic cloves with olive oil, a pinch of salt, and pepper, and spread them out on a baking sheet.
Roast the cauliflower and garlic in the oven for about 20-25 minutes, until the cauliflower is tender and the garlic is soft and caramelized.
Meanwhile, peel and dice the potato into small cubes. Rinse the white beans under cold water if using canned.
In a large pot, add the diced potato and vegetable broth. Bring to a simmer and cook until the potatoes are tender, about 10-12 minutes.
Squeeze the roasted garlic out of its skins and add it along with the roasted cauliflower and white beans to the pot.
Using an immersion blender, blend the soup until smooth but with a bit of texture remaining. Alternatively, blend in batches in a countertop blender, then return to the pot.
Stir in the low-fat Greek yogurt until well combined, warming the soup gently without boiling.
Taste and adjust seasonings with salt and pepper as desired. Serve warm and enjoy the comforting flavors.