Who knew you could crave comfort food that’s actually good for you? Thick, velvety, and made with organic yogurt, this cauliflower soup is your new go-to for a rainy afternoon (with a healthy serving of delicious veggies!).

Cauliflower Soup with Dried Mint and Toasted Pine Nuts

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By Stonyfield

Ready In: 35 minutes

Level: Easy

Prep: 5 minutes

Cook: 25 minutes

Yields: 8 Servings

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Ingredients

1/2 Tbsp olive oil
1 medium onion (chopped)
2 cloves garlic (grated)
1/2 tsp salt
1/4 tsp pepper
1 head cauliflower (cut in florets)
4 c low sodium chicken broth
1 c Stonyfield Organic Whole Milk Smooth & Creamy Plain
1 Tbsp toasted pine nuts (optional garnish)

directions

Step 1

In a large soup pot, sauté onions, garlic, salt and pepper over medium heat until translucent - about 6-7 minutes.

Step 2

Add in cauliflower and cook for a minute or so to let flavors start to combine.

Step 3

Pour in chicken broth and bring to a boil.

Step 4

Reduce heat to low and simmer with the lid on for 15 minutes or until cauliflower is fork tender.

Step 5

Remove from heat and puree until smooth with a hand blender. (Alternatively, let cool and puree in traditional blender or food processor.)

Step 6

Place yogurt in a small bowl and stir in 1/4 cup of the warm soup mixture. Once combined, add warmed yogurt to the soup pot.

Step 7

Add dried mint then puree until smooth once again.

Step 8

Check for seasoning and adjust accordingly. Serve with optional garnish of toasted pine nuts and a little extra olive oil.