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 Go to recipes By Stonyfield Vegetarian American Soups Clean Plate ClubWho 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!). Ready In: 35 minutes Level: Easy Prep: 5 minutes Cook: 25 minutes Yields: 8 Servings Print RecipeIngredients1/2 Tbsp olive oil1 medium onion (chopped)2 cloves garlic (grated)1/2 tsp salt1/4 tsp pepper1 head cauliflower (cut in florets)4 c low sodium chicken broth1 c Stonyfield Organic Whole Milk Plain Probiotic Yogurt1 Tbsp toasted pine nuts (optional garnish)directionsStep 1In a large soup pot, sauté onions, garlic, salt and pepper over medium heat until translucent - about 6-7 minutes.Step 2Add in cauliflower and cook for a minute or so to let flavors start to combine.Step 3Pour in chicken broth and bring to a boil.Step 4Reduce heat to low and simmer with the lid on for 15 minutes or until cauliflower is fork tender.Step 5Remove from heat and puree until smooth with a hand blender. (Alternatively, let cool and puree in traditional blender or food processor.)Step 6Place 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 7Add dried mint then puree until smooth once again.Step 8Check for seasoning and adjust accordingly. Serve with optional garnish of toasted pine nuts and a little extra olive oil.
