YOUR SOLIN GENERATED RECIPE
Creamy Roasted Garlic Cauliflower Potato Soup
Enjoy a velvety, hearty soup that’s as comforting as it is nutritious. Roasted garlic lends a deep, aromatic flavor to perfectly blended cauliflower and potato, while a medley of protein-rich additions like nonfat Greek yogurt, cannellini beans, and silken tofu create an indulgent creaminess without the heaviness. Each spoonful delivers a balance of tangy and savory notes, making it a delightful meal for any time of day.
INGREDIENTS
300g Cauliflower
200g Potato
1 head Garlic
1 cup Vegetable Broth
1 cup Nonfat Greek Yogurt
0.5 cup Cannellini Beans
100g Silken Tofu
1 tsp Olive Oil
PREPARATION
Preheat your oven to 400°F. Slice the top off the garlic head, drizzle with olive oil, wrap in foil, and roast for about 30-35 minutes until soft and caramelized.
While the garlic roasts, chop the cauliflower into florets and peel and cube the potato. Rinse and drain the cannellini beans.
In a large pot, combine the cauliflower, potato, and vegetable broth. Bring to a simmer and cook until the vegetables are tender, about 15-20 minutes.
In a blender, combine the roasted garlic (squeezed out of its skin), cooked vegetables, cannellini beans, and silken tofu. Blend until smooth and creamy.
Return the blended mixture to the pot over low heat. Stir in the nonfat Greek yogurt and season with salt and pepper to taste. Warm through without boiling.
Serve hot, garnished with a drizzle of olive oil or fresh herbs if desired.