YOUR SOLIN GENERATED RECIPE
Creamy Roasted Cauliflower Potato Soup
Enjoy a warm, velvety bowl of roasted cauliflower and potato soup, perfectly balanced with the creaminess of nonfat Greek yogurt and a hint of savory chickpeas. Roasted to perfection with aromatic garlic and onion, this comforting soup delights the senses with its rich aroma and silky texture, making it a satisfying meal for breakfast, lunch, or dinner.
INGREDIENTS
300g Cauliflower
1 medium Potato (approx. 150g)
1 medium Onion (approx. 110g)
3 cloves Garlic
1 tablespoon Olive Oil
2 cups Vegetable Broth
1.5 cups Nonfat Greek Yogurt
0.5 cup Chickpeas
PREPARATION
Preheat your oven to 425°F (220°C).
Break the cauliflower into florets and dice the potato into similar-sized cubes. Peel and chop the onion, and gently smash the garlic cloves.
Toss the cauliflower, potato, onion, and garlic with olive oil, salt, and pepper on a baking sheet. Roast in the preheated oven for 25-30 minutes until the vegetables are tender and slightly caramelized.
Once roasted, transfer the vegetables to a large pot. Pour in the vegetable broth and bring the mixture to a simmer for about 5 minutes so the flavors meld.
Remove the pot from heat and use an immersion blender (or a countertop blender in batches) to purée the soup until smooth yet retaining a bit of texture.
Stir in the nonfat Greek yogurt until fully incorporated, which adds creaminess and boosts the protein content.
For extra protein and heartiness, fold in the chickpeas. Warm the soup gently over low heat for an additional 5 minutes without boiling to maintain the yogurt's texture.
Taste and adjust seasonings as needed. Serve warm and enjoy your comforting, nutrient-packed soup.