YOUR SOLIN GENERATED RECIPE
Creamy Roasted Garlic Cauliflower Potato Soup
A luscious, creamy soup featuring tender roasted garlic, velvety cauliflower and hearty potato, enriched with white beans and a dollop of nonfat Greek yogurt. Perfect as a light dinner or a comforting lunch, this soup delivers warmth, depth, and a balanced nutrient profile in every spoonful.
INGREDIENTS
2 cups Cauliflower florets (200g)
1 medium Potato (150g)
1 cup White Beans (drained)
0.75 cup Nonfat Greek Yogurt
2 cups Vegetable Broth
1 tsp Olive Oil
4 cloves Roasted Garlic
0.5 tsp Dried Thyme
Salt & Pepper to taste
PREPARATION
Preheat the oven to 400°F. Toss the garlic cloves with olive oil, a pinch of salt, and pepper, then place on a small baking dish and roast until soft and lightly caramelized, about 15-20 minutes.
Meanwhile, roughly chop the cauliflower into florets and dice the potato into 1-inch pieces.
In a large pot, combine the cauliflower, potato, vegetable broth, and roasted garlic (squeeze the softened garlic out of its skins). Add dried thyme, salt, and pepper.
Bring the mixture to a boil, then reduce heat, cover, and simmer for 20 minutes until the vegetables are tender.
Add white beans and simmer for an additional 5 minutes.
Use an immersion blender to partially blend the soup for a creamier texture, leaving some chunks for added body. Alternatively, blend half the soup in a countertop blender and mix with the remaining broth.
Stir in the nonfat Greek yogurt until well incorporated, creating a rich and creamy consistency without overpowering the roasted flavors.
Adjust seasoning with salt and pepper as needed, and serve hot.