YOUR SOLIN GENERATED RECIPE
Creamy Roasted Garlic Cauliflower Potato Soup
A velvety, comforting soup featuring roasted garlic, tender cauliflower and potato, blended with white beans, silken tofu, and nonfat Greek yogurt to create a rich and creamy texture. Enhanced with aromatic sautéed onions and a hint of olive oil, every spoonful offers a balanced burst of savory flavors perfect for a nourishing meal at any time of day.
INGREDIENTS
1 head Cauliflower (600g)
1 medium Potato (150g)
1 head Roasted Garlic (~60g)
1 medium Onion (110g)
3 cups Vegetable Broth (720g/ml)
1 tbsp Olive Oil (14g)
1 cup Nonfat Greek Yogurt (245g)
1 cup White Beans (240g)
300g Silken Tofu
PREPARATION
Preheat the oven to 400°F. Slice the top off the garlic head, drizzle with a little olive oil, wrap in foil, and roast for about 35-40 minutes until soft and fragrant.
While the garlic roasts, chop the cauliflower into florets, peel and cube the potato, and dice the onion.
In a large pot, heat the tablespoon of olive oil over medium heat. Sauté the diced onion until translucent, about 5 minutes.
Add the cauliflower, potato, and roasted garlic (squeeze the flesh out of the head) to the pot, stirring to combine with the onion.
Pour in the vegetable broth, bring to a simmer, and let it cook for about 15-20 minutes, or until the cauliflower and potatoes are tender.
Add the white beans and silken tofu, then blend the soup using an immersion blender until smooth and creamy. Alternatively, carefully transfer to a blender in batches.
Return the soup to low heat and stir in the nonfat Greek yogurt. Adjust seasoning with salt and pepper to taste.
Simmer for an additional 5 minutes to allow flavors to meld, then serve hot.