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

Savor the velvety, comforting bowl of soup featuring roasted cauliflower and tender potatoes blended into a creamy base, enriched with white beans and a dollop of tangy Greek yogurt. This heartwarming dish is finished with aromatic garlic and onions, and a hint of nutritional yeast for a savory boost – a perfect meal to nourish and delight at any time of day.

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NUTRITION

545kcal
Protein
34.9g
Fat
6.6g
Carbs
89.5g

SERVINGS

1 serving

INGREDIENTS

300g Cauliflower

150g Russet Potato

0.75 cup Cannellini Beans

0.5 cup Plain Nonfat Greek Yogurt

1 tsp Olive Oil

1 medium Yellow Onion

2 Garlic Cloves

2 cups Low-Sodium Vegetable Broth

1 tbsp Nutritional Yeast

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Toss the cauliflower florets and diced potato with olive oil, salt, and pepper, then spread them on a baking sheet.

  • 3

    Roast the vegetables for 25-30 minutes until tender and lightly browned.

  • 4

    While roasting, dice the onion and mince the garlic.

  • 5

    In a large pot, heat a small amount of water or broth and sauté the onion and garlic until translucent.

  • 6

    Add the roasted vegetables to the pot along with the low-sodium vegetable broth and cannellini beans.

  • 7

    Bring the mixture to a simmer and allow it to cook for 5-7 minutes so the flavors meld.

  • 8

    Use an immersion blender (or transfer in batches to a blender) to purée the soup until smooth, leaving a bit of texture if desired.

  • 9

    Stir in the nutritional yeast and adjust seasoning with salt and pepper.

  • 10

    Serve the soup warm topped with a dollop of plain nonfat Greek yogurt.

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

Savor the velvety, comforting bowl of soup featuring roasted cauliflower and tender potatoes blended into a creamy base, enriched with white beans and a dollop of tangy Greek yogurt. This heartwarming dish is finished with aromatic garlic and onions, and a hint of nutritional yeast for a savory boost – a perfect meal to nourish and delight at any time of day.

NUTRITION

545kcal
Protein
34.9g
Fat
6.6g
Carbs
89.5g

SERVINGS

1 serving

INGREDIENTS

300g Cauliflower

150g Russet Potato

0.75 cup Cannellini Beans

0.5 cup Plain Nonfat Greek Yogurt

1 tsp Olive Oil

1 medium Yellow Onion

2 Garlic Cloves

2 cups Low-Sodium Vegetable Broth

1 tbsp Nutritional Yeast

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Toss the cauliflower florets and diced potato with olive oil, salt, and pepper, then spread them on a baking sheet.

  • 3

    Roast the vegetables for 25-30 minutes until tender and lightly browned.

  • 4

    While roasting, dice the onion and mince the garlic.

  • 5

    In a large pot, heat a small amount of water or broth and sauté the onion and garlic until translucent.

  • 6

    Add the roasted vegetables to the pot along with the low-sodium vegetable broth and cannellini beans.

  • 7

    Bring the mixture to a simmer and allow it to cook for 5-7 minutes so the flavors meld.

  • 8

    Use an immersion blender (or transfer in batches to a blender) to purée the soup until smooth, leaving a bit of texture if desired.

  • 9

    Stir in the nutritional yeast and adjust seasoning with salt and pepper.

  • 10

    Serve the soup warm topped with a dollop of plain nonfat Greek yogurt.