Creamy Roasted Cauliflower Potato Soup

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

Creamy Roasted Cauliflower Potato Soup

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Cauliflower Potato Soup

Enjoy a velvety, comforting bowl of soup where tender roasted cauliflower and potato join hearty cannellini beans in a savory vegetable broth, enriched by a hint of almond milk for creaminess and accented with thyme and garlic. This warming dish is perfect for any meal, delivering a satisfying blend of textures and a subtle, roasted flavor with every spoonful.

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NUTRITION

586kcal
Protein
32.5g
Fat
6.8g
Carbs
111.9g

SERVINGS

1 serving

INGREDIENTS

1 head Cauliflower (600g)

1 medium Potato (150g)

1 medium Onion (110g)

3 cloves Garlic (9g)

1 cup Cannellini Beans (240g)

2 cups Vegetable Broth (480g)

1/2 cup Unsweetened Almond Milk (120g)

1/2 teaspoon Extra Virgin Olive Oil (2.25g)

1/2 teaspoon Dried Thyme

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Cut the cauliflower into florets and dice the potato into cubes. Toss them lightly with the olive oil, thyme, salt, and pepper.

  • 3

    Spread the cauliflower and potato on a baking sheet and roast in the oven for 25-30 minutes until tender and lightly caramelized.

  • 4

    Meanwhile, roughly chop the onion and mince the garlic. Sauté them in a large pot over medium heat until softened and fragrant.

  • 5

    Add the roasted vegetables to the pot along with the cannellini beans and vegetable broth. Bring to a simmer for about 10 minutes to allow the flavors to meld.

  • 6

    Reduce the heat slightly and stir in the unsweetened almond milk for creaminess. If a smoother texture is desired, blend part of the soup using an immersion blender.

  • 7

    Adjust seasoning with salt and pepper as needed, then serve warm.

Creamy Roasted Cauliflower Potato Soup

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

Creamy Roasted Cauliflower Potato Soup

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Cauliflower Potato Soup

Enjoy a velvety, comforting bowl of soup where tender roasted cauliflower and potato join hearty cannellini beans in a savory vegetable broth, enriched by a hint of almond milk for creaminess and accented with thyme and garlic. This warming dish is perfect for any meal, delivering a satisfying blend of textures and a subtle, roasted flavor with every spoonful.

NUTRITION

586kcal
Protein
32.5g
Fat
6.8g
Carbs
111.9g

SERVINGS

1 serving

INGREDIENTS

1 head Cauliflower (600g)

1 medium Potato (150g)

1 medium Onion (110g)

3 cloves Garlic (9g)

1 cup Cannellini Beans (240g)

2 cups Vegetable Broth (480g)

1/2 cup Unsweetened Almond Milk (120g)

1/2 teaspoon Extra Virgin Olive Oil (2.25g)

1/2 teaspoon Dried Thyme

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Cut the cauliflower into florets and dice the potato into cubes. Toss them lightly with the olive oil, thyme, salt, and pepper.

  • 3

    Spread the cauliflower and potato on a baking sheet and roast in the oven for 25-30 minutes until tender and lightly caramelized.

  • 4

    Meanwhile, roughly chop the onion and mince the garlic. Sauté them in a large pot over medium heat until softened and fragrant.

  • 5

    Add the roasted vegetables to the pot along with the cannellini beans and vegetable broth. Bring to a simmer for about 10 minutes to allow the flavors to meld.

  • 6

    Reduce the heat slightly and stir in the unsweetened almond milk for creaminess. If a smoother texture is desired, blend part of the soup using an immersion blender.

  • 7

    Adjust seasoning with salt and pepper as needed, then serve warm.