NUTRITION

SERVINGS

INGREDIENTS

1 medium Red Potato (150g)

2 cups roasted Cauliflower Florets (150g total)

1/2 medium Yellow Onion (50g, sliced)

3 cloves Garlic (9g)

1 tbsp Olive Oil

2 cups Low-Sodium Vegetable Broth

1 cup Nonfat Greek Yogurt

1/2 cup White Beans (canned, no salt added)

Salt and Pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F (200°C). Toss the diced red potato and cauliflower florets with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 25-30 minutes until they become tender and lightly caramelized.

• 2

  Meanwhile, in a large pot, heat a little extra olive oil over medium heat. Add the sliced onion and minced garlic. Sauté until the onion is translucent and the garlic is fragrant.

• 3

  Add the roasted potatoes and cauliflower into the pot along with the vegetable broth. Bring the mixture to a simmer, allowing the flavors to meld together for about 10 minutes.

• 4

  Stir in the white beans and blend part of the soup with an immersion blender for a thicker, creamier texture while still leaving some chunks for a hearty feel.

• 5

  Reduce the heat to low and gently fold in the nonfat Greek yogurt, stirring continuously to prevent curdling. Season with additional salt and pepper to taste.

• 6

  Let the soup warm through for a few minutes off the boil and then serve immediately, garnished with a drizzle of olive oil or a sprinkle of fresh herbs if desired.