Ingredients

• 1 small onion
• 3 cups cauliflower
• 5 cloves garlic , peeled
• olive oil spray
• salt and freshly ground black pepper to taste
• 0.25 cups all-purpose flour
• 2 cups vegetable stock
• 1 cup whole milk
• 8 ounces Cheddar cheese
• 1 cup plain Greek yogurt

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Line a baking tray with parchment paper. Spread onion, cauliflower and garlic onto baking tray. Spritz with oil. Season with salt and pepper.
3. 3 Roast in the preheated oven until florets and onion have taken on a golden color, about 30 minutes.
4. 4 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.
5. 5 Add roasted cauliflower mixture to saucepan. Blend soup with an immersion until as chunky or smooth as you like.
6. 6 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 per serving