Creamy Roasted Potato and Cauliflower Soup

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Roasted Potato and Cauliflower Soup

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Potato and Cauliflower Soup

A velvety roasted soup featuring hearty potatoes and tender cauliflower blended with garlic and onion, lifted with a tangy swirl of nonfat Greek yogurt and enriched with protein-packed chickpeas. Each bowl delivers a comforting mix of roasted flavors, perfectly balanced to satisfy your body and palate.

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NUTRITION

492kcal
Protein
23.2g
Fat
17.1g
Carbs
68.3g

SERVINGS

1 serving

INGREDIENTS

1 medium Potato (150g)

1.5 cups Cauliflower (150g total)

1 tbsp Olive Oil

1 small Onion (50g)

2 cloves Garlic

1 cup Vegetable Broth

200g Nonfat Greek Yogurt (2 x 100g)

1/2 cup Chickpeas (125g)

1/2 tsp Salt

1/2 tsp Black Pepper

1 tsp Smoked Paprika

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Dice the potato and break the cauliflower into florets. Toss them with olive oil, salt, pepper, and smoked paprika in a bowl.

  • 3

    Spread the vegetables on a baking sheet and roast for about 25-30 minutes or until tender and lightly browned, stirring halfway through.

  • 4

    Meanwhile, dice the onion and mince the garlic.

  • 5

    In a large pot, heat a splash of olive oil over medium heat and sauté the onion until soft, then add garlic and cook for an additional minute.

  • 6

    Add the roasted vegetables to the pot along with the vegetable broth and simmer for 5 minutes.

  • 7

    Using an immersion blender (or transferring to a blender), blend the mixture until smooth and creamy.

  • 8

    Stir in the Greek yogurt and chickpeas, warming gently to combine, but do not boil to preserve the yogurt's texture.

  • 9

    Taste and adjust seasonings as needed, then serve warm.

Creamy Roasted Potato and Cauliflower Soup

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Roasted Potato and Cauliflower Soup

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Potato and Cauliflower Soup

A velvety roasted soup featuring hearty potatoes and tender cauliflower blended with garlic and onion, lifted with a tangy swirl of nonfat Greek yogurt and enriched with protein-packed chickpeas. Each bowl delivers a comforting mix of roasted flavors, perfectly balanced to satisfy your body and palate.

NUTRITION

492kcal
Protein
23.2g
Fat
17.1g
Carbs
68.3g

SERVINGS

1 serving

INGREDIENTS

1 medium Potato (150g)

1.5 cups Cauliflower (150g total)

1 tbsp Olive Oil

1 small Onion (50g)

2 cloves Garlic

1 cup Vegetable Broth

200g Nonfat Greek Yogurt (2 x 100g)

1/2 cup Chickpeas (125g)

1/2 tsp Salt

1/2 tsp Black Pepper

1 tsp Smoked Paprika

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Dice the potato and break the cauliflower into florets. Toss them with olive oil, salt, pepper, and smoked paprika in a bowl.

  • 3

    Spread the vegetables on a baking sheet and roast for about 25-30 minutes or until tender and lightly browned, stirring halfway through.

  • 4

    Meanwhile, dice the onion and mince the garlic.

  • 5

    In a large pot, heat a splash of olive oil over medium heat and sauté the onion until soft, then add garlic and cook for an additional minute.

  • 6

    Add the roasted vegetables to the pot along with the vegetable broth and simmer for 5 minutes.

  • 7

    Using an immersion blender (or transferring to a blender), blend the mixture until smooth and creamy.

  • 8

    Stir in the Greek yogurt and chickpeas, warming gently to combine, but do not boil to preserve the yogurt's texture.

  • 9

    Taste and adjust seasonings as needed, then serve warm.