YOUR SOLIN GENERATED RECIPE
Creamy Roasted Cauliflower Potato Soup
A velvety, comforting soup featuring roasted cauliflower and tender potato, blended with a generous dollop of creamy nonfat Greek yogurt. Infused with aromatic garlic and sweet onion, and finished with a drizzle of olive oil, this soup offers a harmonious balance of flavors and a satisfying texture that's perfect for any meal of the day.
INGREDIENTS
200g Cauliflower, raw
150g Potato, white, flesh and skin, raw
1.5 cups Nonfat Greek Yogurt
1 tbsp Olive Oil
0.5 medium Onion
3 cloves Garlic
1 cup Vegetable Broth
1 tsp Dried Thyme
Salt and Black Pepper to taste
PREPARATION
Preheat your oven to 425°F (220°C).
Toss the cauliflower florets lightly with olive oil, a pinch of salt, and black pepper, then spread evenly on a baking sheet.
Roast the cauliflower in the oven for about 20-25 minutes until tender and golden on the edges.
While the cauliflower roasts, peel and dice the potato into small cubes. Finely chop the onion and garlic.
In a medium saucepan, add a splash of olive oil over medium heat and sauté the chopped onion and garlic until translucent and aromatic, about 3-4 minutes.
Add the diced potato and vegetable broth to the saucepan along with the dried thyme. Bring to a simmer and cook until the potato is tender, approximately 10-12 minutes.
Once the potato is cooked and the roasted cauliflower is done, add the cauliflower to the saucepan.
Remove the pan from heat and blend the mixture using an immersion blender or by transferring to a blender, until smooth but still retaining some texture.
Stir in the nonfat Greek yogurt until well combined. Adjust the seasoning with salt and pepper as needed.
Serve warm, garnishing with a drizzle of olive oil or a sprinkle of extra thyme if desired.