Ingredients
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1 small onion, quartered
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3 cups cauliflower, cut into small florets
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5 cloves garlic, peeled
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olive oil spray
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salt and freshly ground black pepper to taste
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1/4 cup all-purpose flour
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2 cups vegetable stock
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1 cup whole milk
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8 ounces Cheddar cheese, shredded, plus more for garnish
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1 cup plain Greek yogurt
Directions
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Preheat the oven to 425 degrees F (220 degrees C).
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Line a baking tray with parchment paper. Spread onion, cauliflower and garlic onto baking tray. Spritz with oil. Season with salt and pepper.
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Roast in the preheated oven until florets and onion have taken on a golden color, about 30 minutes.
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Meanwhile, over medium heat, add flour to a saucepan and slowly whisk in broth; cook until slightly thickened, 3 to 5 minutes. Remove 1/2 cup broth; set aside.
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Add roasted cauliflower mixture to saucepan. Blend soup with an immersion until as chunky or smooth as you like.
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Turn heat to low; stir in cheese and milk. Stir reserved broth, a little at a time, into yogurt. Remove soup from heat and stir in yogurt mixture. Garnish with extra shredded cheese if desired.
Nutrition Facts (per serving)
| 369 | Calories |
| 22g | Fat |
| 20g | Carbs |
| 24g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 369 | |
| % Daily Value * | |
| Total Fat 22g | 28% |
| Saturated Fat 12g | 60% |
| Cholesterol 65mg | 22% |
| Sodium 839mg | 36% |
| Total Carbohydrate 20g | 7% |
| Dietary Fiber 3g | 9% |
| Total Sugars 9g | |
| Protein 24g | 48% |
| Vitamin C 44mg | 48% |
| Calcium 564mg | 43% |
| Iron 1mg | 6% |
| Potassium 407mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
