YOUR SOLIN GENERATED RECIPE
Creamy Roasted Garlic Cauliflower Potato Soup
Savor a velvety roasted garlic cauliflower and potato soup enriched with a creamy touch of Greek yogurt and tender cannellini beans. This comforting bowl delivers a satisfying blend of roasted flavors, natural creaminess, and a subtle tang, making it a perfect meal for any time of the day.
INGREDIENTS
300g Cauliflower Florets
1 medium Potato (150g)
1 cup Cannellini Beans (240g)
1 roasted Garlic head (40g)
2 tbsp Plain Nonfat Greek Yogurt (35g)
1 small Onion (70g)
1/2 tbsp Olive Oil (7g)
2 cups Vegetable Broth
Salt and Pepper to taste
PREPARATION
Preheat the oven to 400°F. Toss the cauliflower florets and the garlic head (leave the skin on the garlic if roasting) with a little olive oil, salt, and pepper, and spread them on a baking sheet.
Roast the cauliflower and garlic in the oven for about 25-30 minutes until tender and lightly browned. Once roasted, squeeze the softened garlic out of its skin.
In a large pot, heat the remaining olive oil over medium heat and sauté the chopped onion until translucent, about 3-4 minutes.
Add the roasted cauliflower, garlic, diced potato, and cannellini beans to the pot. Pour in the vegetable broth and bring the mixture to a gentle simmer.
Let the soup simmer for about 15-20 minutes, or until the potato is tender.
Using an immersion blender, blend the soup until smooth while leaving a bit of texture. Alternatively, blend in batches in a standard blender and return to the pot.
Stir in the plain nonfat Greek yogurt, season with additional salt and pepper to taste, and gently heat for another 2-3 minutes, being careful not to boil.
Serve warm, and enjoy this creamy, comforting bowl of soup.