Potato and Cauliflower Soup
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1/2 head cauliflower, cut into florets
1 large red potato, washed and cubed
1/2 yellow onion, chopped
2 garlic cloves, peeled and chopped
1 tbsp. olive oil
Salt and pepper
3 cups low sodium chicken broth
1 cup Greek yogurt
4-6 pieces bacon, cooked & finely chopped (garnish)
- Preheat oven to 400 degrees. Place the florets, potato, onion and garlic on a baking sheet. Drizzle oil evenly over top and season with salt and pepper to taste and roast for 20-30 minutes.
- Allow to cool, then transfer to the 40 oz. Pitcher, add remaining ingredients and pulse until desired consistency is reached. Season with additional salt, pepper, bacon and enjoy!
NOTE: Always allow the soup to cool to room temperature before blending. Once blended, transfer mixture back to a saucepan and heat to desired temperature.
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Ninja Coffee Bar®
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