NUTRITION

SERVINGS

INGREDIENTS

200g Cauliflower Florets

1 medium Potato (150g)

4 Garlic Cloves

1 medium Onion (110g)

1 cup Cannellini Beans

2 cups Low-Sodium Vegetable Broth

1 tsp Olive Oil

1/2 cup Low-Fat Greek Yogurt

Salt and Black Pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F (200°C). Spread the cauliflower florets and garlic cloves on a baking sheet, drizzle with olive oil, and season lightly with salt and pepper. Roast for about 20-25 minutes until golden and tender.

• 2

  While the cauliflower and garlic are roasting, peel and dice the potato and chop the onion.

• 3

  In a large pot, heat a splash of water or a tiny drizzle of olive oil over medium heat. Sauté the chopped onion until it becomes translucent.

• 4

  Add the diced potato, sautéed onion, roasted cauliflower and garlic (squeeze extra roasted garlic from the skins if desired), and the cannellini beans to the pot.

• 5

  Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for about 15 minutes until the potatoes are tender.

• 6

  Using an immersion blender (or transfer the mixture in batches to a blender), blend the soup until smooth and creamy.

• 7

  Return the soup to a simmer and adjust seasoning with salt and pepper as needed.

• 8

  Ladle the soup into bowls and garnish with a dollop of low-fat Greek yogurt before serving.