YOUR SOLIN GENERATED RECIPE
Creamy Cauliflower Potato Chowder
Savor the comforting warmth of this creamy chowder that melds tender cauliflower, hearty potato, and a medley of protein-packed legumes, accented with aromatic garlic and onion. Finished with a swirl of nonfat Greek yogurt, each spoonful delivers a smooth, velvety texture and a delightful balance of earthy flavors, making it a wholesome option any time of the day.
INGREDIENTS
2 cups cauliflower florets
1 medium potato, diced
1/2 cup white beans (canned, no salt added)
1/2 cup chickpeas (canned, no salt added)
100g plain nonfat Greek yogurt
1 medium onion, diced
2 garlic cloves, minced
2 cups vegetable broth
1 teaspoon olive oil (optional)
Salt and pepper to taste
1/2 teaspoon dried thyme
PREPARATION
In a large pot, heat the olive oil over medium heat (if using). Sauté the diced onion until translucent, then add minced garlic and cook for another minute.
Add the diced potato and cauliflower florets to the pot, stirring to combine with the fragrant onions and garlic.
Pour in the vegetable broth and bring the mixture to a simmer. Let it cook for about 10-12 minutes until the vegetables are tender.
Add the white beans and chickpeas, stirring well. Allow the chowder to heat through for an additional 3-4 minutes.
Turn off the heat and stir in the plain nonfat Greek yogurt and dried thyme. Season with salt and pepper to taste.
Using an immersion blender, blend part of the chowder directly in the pot to achieve a creamy texture while leaving some chunks for body, or transfer about half of the mixture to a blender and blend until smooth before returning it to the pot.
Give the chowder a final stir, adjust seasonings if needed, and serve warm.