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

Enjoy a velvety bowl of roasted potato and cauliflower soup that melds the warmth of roasted vegetables with a creamy tang from Greek yogurt. This dish is ideal for breakfast, lunch, or dinner, offering a comforting, well-rounded meal with a perfect balance of textures and flavors.

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NUTRITION

433kcal
Protein
18g
Fat
15.2g
Carbs
60.1g

SERVINGS

1 serving

INGREDIENTS

1 medium Potato (150g)

2 cups Cauliflower florets (200g)

1 medium Yellow Onion (110g)

3 cloves Garlic

1 tablespoon Olive Oil

2 cups Vegetable Broth

1 serving Nonfat Greek Yogurt (170g)

0.5 teaspoon Salt

0.5 teaspoon Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Cube the potato and break the cauliflower into bite-sized florets. Toss the vegetables with olive oil, salt, and pepper on a baking sheet.

  • 3

    Roast the vegetables in the preheated oven for about 25-30 minutes, or until tender and slightly caramelized, stirring halfway through.

  • 4

    Meanwhile, chop the onion and mince the garlic. In a large pot, sauté the onion and garlic over medium heat until they are soft and translucent, about 4-5 minutes.

  • 5

    Once the roasted vegetables are ready, add them to the pot along with the vegetable broth. Bring the mixture to a simmer and cook for another 5 minutes to meld the flavors.

  • 6

    Remove the pot from heat and use an immersion blender to blend the soup until smooth and creamy, leaving a few chunks if a more textured soup is preferred.

  • 7

    Stir in the nonfat Greek yogurt to add creaminess and extra protein. Adjust the seasoning with additional salt and pepper if needed.

  • 8

    Serve warm and enjoy your hearty, nutritious soup.

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

Enjoy a velvety bowl of roasted potato and cauliflower soup that melds the warmth of roasted vegetables with a creamy tang from Greek yogurt. This dish is ideal for breakfast, lunch, or dinner, offering a comforting, well-rounded meal with a perfect balance of textures and flavors.

NUTRITION

433kcal
Protein
18g
Fat
15.2g
Carbs
60.1g

SERVINGS

1 serving

INGREDIENTS

1 medium Potato (150g)

2 cups Cauliflower florets (200g)

1 medium Yellow Onion (110g)

3 cloves Garlic

1 tablespoon Olive Oil

2 cups Vegetable Broth

1 serving Nonfat Greek Yogurt (170g)

0.5 teaspoon Salt

0.5 teaspoon Black Pepper

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Cube the potato and break the cauliflower into bite-sized florets. Toss the vegetables with olive oil, salt, and pepper on a baking sheet.

  • 3

    Roast the vegetables in the preheated oven for about 25-30 minutes, or until tender and slightly caramelized, stirring halfway through.

  • 4

    Meanwhile, chop the onion and mince the garlic. In a large pot, sauté the onion and garlic over medium heat until they are soft and translucent, about 4-5 minutes.

  • 5

    Once the roasted vegetables are ready, add them to the pot along with the vegetable broth. Bring the mixture to a simmer and cook for another 5 minutes to meld the flavors.

  • 6

    Remove the pot from heat and use an immersion blender to blend the soup until smooth and creamy, leaving a few chunks if a more textured soup is preferred.

  • 7

    Stir in the nonfat Greek yogurt to add creaminess and extra protein. Adjust the seasoning with additional salt and pepper if needed.

  • 8

    Serve warm and enjoy your hearty, nutritious soup.