NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet Potato (150g)

1.5 cups roasted Cauliflower (150g)

1 cup Cannellini Beans (170g)

2/3 cup Fat-Free Greek Yogurt (160g)

1/2 cup chopped Yellow Onion (80g)

2 cloves Garlic (6g)

2 cups Vegetable Broth (480g)

1 teaspoon Olive Oil (4.5g)

Salt, Pepper, Thyme to taste

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Peel (if preferred) and dice the Russet potato into uniform cubes. Break the cauliflower into small florets.

• 3

  Toss the potato cubes and cauliflower florets with the teaspoon of olive oil, a pinch of salt, pepper, and a sprinkle of thyme. Spread them out on a baking sheet.

• 4

  Roast the vegetables in the oven for about 25-30 minutes until tender and slightly golden, stirring halfway through for even cooking.

• 5

  While the vegetables roast, chop the yellow onion and mince the garlic.

• 6

  In a large pot, add a splash of olive oil if desired, then sauté the chopped onion and garlic over medium heat until softened and fragrant (about 3-4 minutes).

• 7

  Add the roasted vegetables and the drained cannellini beans to the pot.

• 8

  Pour in the vegetable broth and bring the mixture to a simmer. Allow it to cook for 5-7 minutes to meld the flavors.

• 9

  Using an immersion blender (or transferring in batches to a countertop blender), blend the soup until you reach a smooth, creamy consistency. You can leave a bit of texture if you prefer.

• 10

  Return the soup to low heat and stir in the fat-free Greek yogurt until well combined. Taste and adjust seasonings with salt, pepper, and thyme as needed.

• 11

  Serve warm, garnished with an extra dollop of Greek yogurt or a sprinkle of fresh herbs if desired.