NUTRITION

SERVINGS

INGREDIENTS

300g Cauliflower Florets

1 medium Potato (150g)

1/2 cup Cannellini Beans (125g)

1/2 cup Nonfat Greek Yogurt (125g)

3/4 cup Low-Fat Milk (180g)

1 cup Vegetable Broth (240g)

1 tsp Olive Oil (4.5g)

1 medium Onion (110g)

2 cloves Garlic (6g)

1 tbsp Fresh Thyme

Salt & Pepper to taste

PREPARATION

• 1

  Preheat your oven to 425°F. Toss the cauliflower florets with olive oil, salt, and pepper, and spread them out on a baking sheet.

• 2

  Roast the cauliflower in the oven for 20-25 minutes until lightly browned and tender.

• 3

  Meanwhile, dice the potato and onion, and mince the garlic.

• 4

  In a large pot, heat a small amount of olive oil. Sauté the diced onion and garlic until translucent and fragrant.

• 5

  Add the diced potato and roasted cauliflower to the pot, then pour in the vegetable broth and bring the mixture to a simmer.

• 6

  Cover and cook until the potato is tender, about 10-15 minutes.

• 7

  Stir in the cannellini beans and allow the soup to heat through.

• 8

  Transfer most of the soup to a blender (or use an immersion blender) and blend until smooth, leaving a bit of texture if preferred.

• 9

  Return the blended soup to the pot and stir in the low-fat milk and nonfat Greek yogurt. Add fresh thyme and adjust salt and pepper as needed.

• 10

  Warm the soup gently on low heat, being careful not to boil, until everything is heated through.

• 11

  Serve hot and enjoy your creamy, comforting soup.