NUTRITION

SERVINGS

INGREDIENTS

200g Cauliflower

150g Potato

1 tbsp Olive Oil

2 cups Low-Sodium Vegetable Broth

1 cup Plain Nonfat Greek Yogurt

1/2 medium Onion

2 cloves Garlic

1 tsp Dried Thyme

Salt and Pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Cut the cauliflower into florets and peel and dice the potato into cubes.

• 3

  Toss the cauliflower florets and potato cubes with olive oil, salt, pepper, and dried thyme. Spread them on a baking sheet in a single layer.

• 4

  Roast the vegetables in the preheated oven for 25-30 minutes, or until they are tender and lightly browned.

• 5

  While the vegetables are roasting, finely chop the half onion and mince the garlic.

• 6

  In a large pot, add a splash of olive oil and sauté the chopped onion and garlic until softened and fragrant, about 3-4 minutes.

• 7

  Add the roasted cauliflower and potatoes to the pot along with the vegetable broth.

• 8

  Bring the mixture to a simmer and let cook for an additional 5 minutes to meld the flavors.

• 9

  Transfer the soup to a blender (in batches if needed) and blend until smooth and creamy. Return to the pot.

• 10

  Stir in the Greek yogurt until well combined, heating through on low heat. Do not boil to prevent curdling.

• 11

  Adjust salt and pepper to taste, then serve warm with an optional extra drizzle of Greek yogurt on top.