YOUR SOLIN GENERATED RECIPE
Creamy Roasted Garlic Cauliflower Potato Soup
A silky, comforting soup featuring roasted cauliflower and garlic, tender potatoes, and a protein boost from creamy Greek yogurt. This velvety blend, enhanced with aromatic herbs and a drizzle of olive oil, creates a delicious, filling dish that's perfect for any meal of the day.
INGREDIENTS
200g Cauliflower
150g Potato
50g Onion
3 cloves Garlic
1 tbsp Olive Oil
1 cup Vegetable Broth
1 cup Nonfat Plain Greek Yogurt
1 tsp Dried Thyme
Salt and Pepper to taste
PREPARATION
Preheat the oven to 400°F.
Toss the cauliflower florets and garlic cloves (with skin on for roasting, then peel once softened) with olive oil, a pinch of salt, and dried thyme on a baking sheet.
Roast the cauliflower and garlic in the oven for about 20-25 minutes until tender and lightly browned.
Meanwhile, peel and dice the potato and roughly chop the onion.
In a medium pot over medium heat, sauté the onions until softened, about 3-4 minutes.
Add the diced potatoes and vegetable broth to the pot. Bring to a simmer and let it cook for about 10 minutes until the potatoes start to soften.
Remove the roasted cauliflower and garlic from the oven. Squeeze the soft garlic out of its skins and add both to the pot along with the roasted cauliflower.
Using an immersion blender (or transferring to a blender in batches), blend the soup until smooth, leaving a bit of texture if desired.
Stir in the nonfat Greek yogurt for creaminess and extra protein. Season with additional salt and pepper to taste.
Heat the soup gently if needed before serving, but do not boil after adding the yogurt to prevent curdling.
Serve warm and enjoy your creamy, protein-packed soup.