Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 large onion, chopped (approx. 150g)
  • 2 cloves garlic, minced (approx. 6g)
  • 1 teaspoon dried thyme (5 ml)
  • 2 medium carrots, peeled and chopped (approx. 150g)
  • 2 celery stalks, chopped (approx. 100g)
  • 1 large potato (such as Russet or Yukon Gold), peeled and cubed (approx. 250g)
  • 1 head of cauliflower, roughly chopped (approx. 500g)
  • 4 cups low-sodium vegetable broth (950 ml)
  • 1 cup water (240 ml)
  • 1/4 cup plain nonfat Greek yogurt (approx. 60g)
  • 1 tablespoon lemon juice (15 ml)
  • Salt and freshly ground black pepper to taste
  • Fresh parsley, chopped, for garnish

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and thyme; cook for 1 minute more, until fragrant.
  2. Add carrots, celery, potato, and cauliflower to the pot. Cook for 5 minutes, stirring occasionally, until slightly softened.
  3. Pour in vegetable broth and water. Bring to a boil, then reduce heat and simmer for 25 minutes, or until all vegetables are tender.
  4. Remove the pot from the heat. Using an immersion blender, blend the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a regular blender and blend until smooth (be cautious of hot liquids!).
  5. Stir in Greek yogurt and lemon juice. Season with salt and pepper to taste.
  6. Ladle soup into bowls and garnish with fresh parsley.