YOUR SOLIN GENERATED RECIPE
Creamy Roasted Cauliflower Potato Soup
A velvety roasted cauliflower and potato soup enriched with hearty cannellini beans and creamy Greek yogurt, delivering a warming, satisfying bowl perfect for any meal time. The roasted vegetables meld beautifully with aromatic garlic and onions, then are blended with a light vegetable broth to create a silky base, while a touch of olive oil adds depth and richness.
INGREDIENTS
1 cup cauliflower (roasted)
1 medium potato (roasted)
0.5 medium onion (roasted)
2 cloves garlic (roasted)
0.5 cup cannellini beans (rinsed)
0.75 cup non-fat plain Greek yogurt
1 cup low-sodium vegetable broth
1 tablespoon olive oil
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F. Toss the cauliflower florets, cubed potato, sliced onion, and garlic cloves with olive oil, salt, and pepper on a baking sheet.
Roast the vegetables for about 25-30 minutes until they become tender and slightly golden around the edges.
Transfer the roasted vegetables to a blender along with the cannellini beans, low-sodium vegetable broth, and a portion of the Greek yogurt.
Blend until smooth and creamy. If the soup is too thick, add a little extra broth or water to reach your desired consistency.
Pour the blended soup into a saucepan and warm gently over medium heat. Stir in the remaining Greek yogurt, adjusting salt and pepper to taste.
Once heated through, serve the soup in bowls. Enjoy this comforting, protein-packed bowl of creamy roasted cauliflower potato soup.