YOUR SOLIN GENERATED RECIPE
Creamy Roasted Garlic Cauliflower Potato Soup
A velvety, comforting soup that marries the subtle sweetness of roasted garlic with the gentle creaminess of cauliflower and potato, brightened by a dollop of tangy Greek yogurt and enriched with protein-packed cannellini beans. Ideal for a nourishing meal any time of the day.
INGREDIENTS
200g Cauliflower
1 medium Potato (~150g)
4 cloves Roasted Garlic
1 tbsp Olive Oil
2 cups Vegetable Broth
0.75 cup Nonfat Greek Yogurt
0.5 cup Cannellini Beans
Thyme, Salt, and Pepper to taste
PREPARATION
Preheat your oven to 400°F. Toss garlic cloves with a drizzle of olive oil, a pinch of salt, and a sprinkle of thyme, then spread them on a baking sheet. Roast in the oven for about 15-20 minutes until soft and slightly caramelized.
While the garlic roasts, chop the cauliflower into florets and peel and dice the potato into cubes.
In a large pot, heat the remaining olive oil over medium heat. Add the cauliflower and potato, and sauté for 5 minutes until lightly softened.
Pour in the vegetable broth and add the roasted garlic (squeeze out the softened garlic from its skins). Stir in the cannellini beans and bring the mixture to a simmer. Allow to cook for 15 minutes or until the vegetables are tender.
Carefully transfer the mixture to a blender (or use an immersion blender) and blend until smooth, leaving a bit of texture if desired.
Return the soup to the pot over low heat. Stir in the nonfat Greek yogurt until the soup is creamy and well combined. Season with salt, pepper, and additional thyme to taste.
Simmer the soup gently for a few more minutes, ensuring everything is heated through without boiling vigorously to maintain the yogurt’s texture.
Serve warm, and enjoy the comforting aroma and velvety texture of your creamy roasted garlic cauliflower potato soup.