NUTRITION

SERVINGS

INGREDIENTS

1 small head Cauliflower (300g)

1 medium Potato (150g)

1 head Garlic (40g)

1 cup Nonfat Greek Yogurt (245g)

1/2 cup Cannellini Beans (125g)

1 teaspoon Olive Oil (5g)

2 cups Vegetable Broth

Salt and Pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F.

• 2

  Tear the cauliflower into florets, peel and chop the potato into roughly equal pieces, and separate the garlic cloves from the head (you can leave them whole).

• 3

  Toss the garlic and a drizzle of olive oil with a pinch of salt and pepper, then spread out on a baking sheet. Roast in the oven for about 25 minutes until the garlic is soft and slightly caramelized.

• 4

  In a large pot, heat the remaining olive oil over medium heat. Add the chopped potato and cauliflower, and lightly sauté for 5 minutes.

• 5

  Pour in the vegetable broth and add the roasted garlic (squeeze the softened cloves out of their skins) into the pot. Bring to a simmer and cook until the vegetables are tender, about 15 minutes.

• 6

  Add the cannellini beans and continue to simmer for an additional 5 minutes.

• 7

  Remove the pot from heat and blend the soup using an immersion blender until smooth, or transfer to a blender in batches.

• 8

  Stir in the nonfat Greek yogurt until well combined for a creamy texture. Season with salt and pepper as needed.

• 9

  Serve warm, garnished with a sprinkle of fresh herbs if desired.