NUTRITION

SERVINGS

INGREDIENTS

300 g Cauliflower Florets

1 medium Potato (150 g)

1 small Onion (70 g)

2 Garlic Cloves

0.5 tbsp Extra Virgin Olive Oil

2 cups Vegetable Broth

0.5 cup Cannellini Beans (rinsed)

0.75 cup Plain Nonfat Greek Yogurt

1 tsp Dried Thyme

Salt and Pepper to taste

PREPARATION

• 1

  Preheat your oven to 425°F (220°C).

• 2

  Toss the cauliflower florets and diced potato with half tablespoon olive oil, salt, pepper, and dried thyme. Spread them out on a baking sheet.

• 3

  Roast in the preheated oven for 20-25 minutes or until tender and lightly browned.

• 4

  While the vegetables roast, chop the small onion and mince the garlic cloves.

• 5

  In a large pot, heat a splash of olive oil (or use a non-stick spray) over medium heat and sauté the onion until translucent, then add the garlic and cook for another minute.

• 6

  Add the roasted vegetables and vegetable broth to the pot. Bring to a simmer and let the flavors meld for about 5 minutes.

• 7

  Stir in the rinsed cannellini beans and let heat through.

• 8

  Remove the pot from heat and blend the soup until smooth using an immersion blender or in batches using a countertop blender.

• 9

  Return the blended soup to low heat and stir in the plain nonfat Greek yogurt until well incorporated. Adjust salt and pepper to taste.

• 10

  Serve warm and enjoy your creamy, protein-packed soup.