YOUR SOLIN GENERATED RECIPE
Enjoy a velvety bowl of creamy cauliflower soup featuring tender roasted cauliflower, enriched with protein-packed Greek yogurt and mellow white beans. This comforting, flavor-rich soup is finished with aromatic garlic and thyme, creating a balanced dish perfect for breakfast, lunch or dinner.
INGREDIENTS
1 head Cauliflower (~600g)
2 cups Low-Fat Plain Greek Yogurt (~490g)
1/2 cup Cannellini Beans (~130g)
1 medium Yellow Onion (~110g)
2 cloves Garlic (~6g)
2 cups Low-Sodium Vegetable Broth (~480g)
1 tablespoon Olive Oil (14g)
3 sprigs Fresh Thyme
PREPARATION
Preheat your oven to 400°F. Break the cauliflower into florets, toss with half the olive oil, a pinch of salt and pepper, and roast on a baking sheet for about 20-25 minutes until slightly golden and tender.
While the cauliflower roasts, chop the yellow onion and garlic finely. In a large pot, heat the remaining olive oil over medium heat and sauté the chopped onion until soft and translucent, about 5 minutes. Add the garlic and sauté for an additional minute.
Pour in the vegetable broth and add the cannellini beans. Bring the mixture to a simmer.
Once the cauliflower is roasted, add it to the pot along with the fresh thyme. Allow the mixture to simmer for 5 minutes so the flavors meld.
Remove the thyme sprigs and use an immersion blender (or countertop blender in batches) to blend the soup until smooth. Return the soup to a gentle simmer.
Stir in the Greek yogurt until fully incorporated for a creamy texture. Adjust seasoning with salt and pepper as needed.
Ladle the soup into bowls and serve warm. Enjoy your comforting and protein-rich creamy cauliflower soup!