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, satisfying bowl of creamy roasted cauliflower potato soup, where smoky, roasted vegetables meet a luscious blend of nonfat Greek yogurt and white beans. This hearty dish infuses roasted flavors with a smooth texture, making it the perfect comforting meal for any time of day.

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NUTRITION

575kcal
Protein
38.5g
Fat
15.3g
Carbs
74g

SERVINGS

1 serving

INGREDIENTS

200g Cauliflower

150g Potato

1 cup Nonfat Greek Yogurt

0.5 cup White Beans (cooked)

1 tbsp Olive Oil

1/2 medium Onion

2 cloves Garlic

1 cup Vegetable Broth

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F (200°C). Toss the cauliflower and diced potato with olive oil, salt, and pepper on a baking sheet.

  • 2

    Roast the vegetables in the oven for 25-30 minutes until they are tender and slightly caramelized.

  • 3

    In a pot, heat a small drizzle of olive oil over medium heat. Sauté the chopped onion and minced garlic until translucent and fragrant.

  • 4

    Add the roasted cauliflower and potato to the pot along with the vegetable broth. Bring to a simmer.

  • 5

    Using an immersion blender (or transferring to a blender in batches), blend the mixture until smooth, leaving a bit of texture if desired.

  • 6

    Stir in the white beans and nonfat Greek yogurt to boost creaminess and protein. Heat gently to warm through, but do not boil after adding the yogurt.

  • 7

    Adjust seasoning with salt and pepper. Serve hot and enjoy your comforting bowl of creamy roasted cauliflower potato soup.

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, satisfying bowl of creamy roasted cauliflower potato soup, where smoky, roasted vegetables meet a luscious blend of nonfat Greek yogurt and white beans. This hearty dish infuses roasted flavors with a smooth texture, making it the perfect comforting meal for any time of day.

NUTRITION

575kcal
Protein
38.5g
Fat
15.3g
Carbs
74g

SERVINGS

1 serving

INGREDIENTS

200g Cauliflower

150g Potato

1 cup Nonfat Greek Yogurt

0.5 cup White Beans (cooked)

1 tbsp Olive Oil

1/2 medium Onion

2 cloves Garlic

1 cup Vegetable Broth

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C). Toss the cauliflower and diced potato with olive oil, salt, and pepper on a baking sheet.

  • 2

    Roast the vegetables in the oven for 25-30 minutes until they are tender and slightly caramelized.

  • 3

    In a pot, heat a small drizzle of olive oil over medium heat. Sauté the chopped onion and minced garlic until translucent and fragrant.

  • 4

    Add the roasted cauliflower and potato to the pot along with the vegetable broth. Bring to a simmer.

  • 5

    Using an immersion blender (or transferring to a blender in batches), blend the mixture until smooth, leaving a bit of texture if desired.

  • 6

    Stir in the white beans and nonfat Greek yogurt to boost creaminess and protein. Heat gently to warm through, but do not boil after adding the yogurt.

  • 7

    Adjust seasoning with salt and pepper. Serve hot and enjoy your comforting bowl of creamy roasted cauliflower potato soup.