NUTRITION

SERVINGS

INGREDIENTS

300g Cauliflower

1 medium Potato (150g)

1 cup White Beans (canned, low sodium, rinsed)

200g Firm Tofu

1 cup Nonfat Greek Yogurt

1 tbsp Extra Virgin Olive Oil

1 cup Unsweetened Almond Milk

2 cups Vegetable Broth

1 medium Onion

2 cloves Garlic

Salt and Pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F.

• 2

  Toss cauliflower florets with a drizzle of olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes until tender and slightly caramelized.

• 3

  Meanwhile, dice the potato into small cubes, chop the onion, and mince the garlic.

• 4

  In a large pot, heat a small amount of olive oil over medium heat and sauté the onion and garlic until translucent and fragrant.

• 5

  Add the diced potato, roasted cauliflower, white beans, and vegetable broth to the pot. Bring to a simmer and cook for about 15 minutes, or until the potato is tender.

• 6

  Carefully add the tofu and unsweetened almond milk, then blend the mixture using an immersion blender until it reaches a creamy consistency. Alternatively, blend in batches in a countertop blender, then return to the pot.

• 7

  Stir in the nonfat Greek yogurt to add creaminess and adjust seasoning with salt and pepper.

• 8

  Heat through gently on low heat for an additional 5 minutes. Serve warm and enjoy your comforting bowl of soup.