YOUR SOLIN GENERATED RECIPE
Creamy Roasted Cauliflower Potato Soup
A comforting, velvety soup with roasted cauliflower and potatoes enhanced by hearty red lentils, silken tofu, and a touch of cannellini beans. This creamy blend is roasted to perfection and then pureed, yielding a luscious texture coupled with a savory warmth that's perfect for any meal.
INGREDIENTS
400g Cauliflower
150g Potato
600g Silken Tofu
1 cup cooked Red Lentils
1/2 cup Cannellini Beans
1 tbsp Olive Oil
2 cups Vegetable Broth
2 cloves Garlic
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C).
Toss the cauliflower florets and diced potato with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.
While the vegetables roast, heat a small pot over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
Add the vegetable broth and bring just to a simmer. Stir in the red lentils and let them cook for about 10-12 minutes until soft.
Once the roasted vegetables are done, transfer them to a blender. Add the silken tofu, cooked red lentils (with their broth), and the cannellini beans.
Blend until smooth and creamy. Adjust consistency with additional broth if needed.
Pour the soup back into a pot, warm it through on low heat, and season with additional salt and pepper to taste.
Serve hot and enjoy your nutritious, protein-packed, creamy roasted cauliflower potato soup.