YOUR SOLIN GENERATED RECIPE
Creamy Roasted Garlic Cauliflower Potato Soup
Enjoy a velvety, comforting bowl of roasted garlic, cauliflower, and potato soup, enriched with cannellini beans, nonfat Greek yogurt, and tender lentils. This soul-soothing recipe blends robust roasted flavors with a creamy texture, accented by sweet red bell pepper and fragrant thyme, making it an ideal meal to warm you up any time of day.
INGREDIENTS
1 medium head Cauliflower (600g)
1 large Potato (300g)
1 head Garlic
2 cups Cooked Cannellini Beans
3 cups Nonfat Greek Yogurt
1 tablespoon Olive Oil
4 cups Vegetable Broth
1 medium Onion
1 medium Red Bell Pepper
0.5 cup Cooked Lentils
1 teaspoon Dried Thyme
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F. Slice the top off the garlic head, drizzle with a little olive oil, wrap in foil, and roast for about 35 minutes until soft and caramelized.
Meanwhile, chop the cauliflower into florets, peel and cube the potato, dice the onion, and chop the red bell pepper.
In a large pot, heat the remaining olive oil over medium heat and sauté the onion and red bell pepper until softened, about 5 minutes.
Add the cauliflower and potato cubes to the pot. Pour in the vegetable broth and bring to a simmer. Cook until the vegetables are tender, about 15-20 minutes.
Once the garlic is roasted, squeeze the soft garlic cloves into the pot and add the cooked lentils and cannellini beans. Stir well.
Remove the pot from heat and, using an immersion blender, blend the soup until smooth with a few small chunks remaining for texture.
Stir in the nonfat Greek yogurt and dried thyme. Season with salt and pepper to taste.
Return the soup to a gentle heat and warm through for 5 minutes, ensuring it does not boil to preserve the creaminess of the yogurt.
Serve hot, and enjoy your creamy, comforting bowl of roasted garlic cauliflower potato soup.