YOUR SOLIN GENERATED RECIPE
Creamy Roasted Cauliflower Potato Soup
A velvety and comforting soup featuring roasted cauliflower and tender potato, blended with nonfat Greek yogurt and white beans to create a creamy texture without heavy cream. Finished with aromatic garlic and onion, this soup is a nourishing meal that perfectly balances protein and flavors.
INGREDIENTS
200 g Cauliflower Florets
150 g small Potato
70 g small Onion
2 cloves Garlic
1 cup Low-Sodium Vegetable Broth
0.75 cup Nonfat Greek Yogurt
0.5 cup Cannellini Beans
1 tsp Olive Oil
PREPARATION
Preheat your oven to 425°F. Toss the cauliflower florets with half of the olive oil, a pinch of salt, and pepper. Spread them out on a baking sheet and roast for about 25 minutes until tender and slightly browned.
In a medium pot, heat the remaining olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes soft and translucent.
Dice the potato into small cubes and add it to the pot. Pour in the low-sodium vegetable broth and bring the mixture to a simmer.
Once the potato starts to soften (about 10-12 minutes), add the roasted cauliflower and cannellini beans. Let the soup simmer for an additional 5 minutes.
Remove the pot from heat. Using an immersion blender, blend part of the soup to create a thicker, creamier base while leaving some chunks for texture.
Stir in the nonfat Greek yogurt until well combined. Taste and adjust seasoning with extra salt, pepper, or fresh thyme if desired.
Serve warm, and enjoy a nourishing bowl of creamy roasted cauliflower potato soup.