NUTRITION

SERVINGS

INGREDIENTS

300g Cauliflower

1 medium Potato (150g)

1 cup Cannellini Beans

1/2 cup Nonfat Greek Yogurt

1 small Onion

2 cloves Garlic

2 cups Vegetable Broth

1/2 tbsp Olive Oil

Salt & Pepper to taste

PREPARATION

• 1

  Preheat your oven to 425°F.

• 2

  Cut the cauliflower into florets and dice the potato into evenly sized pieces. Toss them in 1/2 tablespoon of olive oil, and season with salt and pepper.

• 3

  Spread the cauliflower and potato on a baking sheet and roast for 25-30 minutes until tender and lightly browned.

• 4

  While the vegetables roast, dice the onion and mince the garlic.

• 5

  In a large pot, heat a drizzle of olive oil (or use a non-stick spray) over medium heat. Sauté the onion until translucent, then add the garlic and cook for another 1-2 minutes.

• 6

  Add the roasted cauliflower and potato to the pot along with the cannellini beans and vegetable broth.

• 7

  Bring the mixture to a simmer and cook for about 10 minutes to allow the flavors to meld.

• 8

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

• 9

  Stir in the nonfat Greek yogurt to give the soup its creamy texture. Adjust seasoning with additional salt and pepper if needed.

• 10

  Serve warm and enjoy your comforting, protein-infused roasted soup.