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 a velvety blend of roasted cauliflower and tender potatoes brought together in a warming soup. Enhanced with a touch of olive oil, garlic, and nonfat Greek yogurt, this recipe delivers a creamy texture and satisfying flavor balance perfect for breakfast, lunch, or dinner.

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NUTRITION

425kcal
Protein
31.3g
Fat
14.7g
Carbs
46.1g

SERVINGS

1 serving

INGREDIENTS

4 cups cauliflower florets (320g)

1 medium potato (150g)

2 cups vegetable broth (480g)

1 cup nonfat Greek yogurt (245g)

1 tablespoon olive oil (13.5g)

2 cloves garlic

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon dried thyme

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Place the cauliflower florets and diced potato (after a light rinse and cutting into chunks) on a baking sheet. Drizzle with olive oil, add salt, pepper, and dried thyme, and toss to coat evenly.

  • 3

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

  • 4

    In a large pot over medium heat, sauté the garlic for 1 minute until fragrant. Pour in the vegetable broth and bring to a simmer.

  • 5

    Add the roasted cauliflower and potato to the pot. Allow the flavors to meld for 5 minutes.

  • 6

    Remove the pot from heat and, using an immersion blender, blend the soup until smooth. Alternatively, transfer in batches to a countertop blender.

  • 7

    Return the blended soup to low heat and stir in the nonfat Greek yogurt until fully incorporated, creating a creamy texture.

  • 8

    Taste and adjust seasoning with additional salt or pepper if necessary. 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

Savor a velvety blend of roasted cauliflower and tender potatoes brought together in a warming soup. Enhanced with a touch of olive oil, garlic, and nonfat Greek yogurt, this recipe delivers a creamy texture and satisfying flavor balance perfect for breakfast, lunch, or dinner.

NUTRITION

425kcal
Protein
31.3g
Fat
14.7g
Carbs
46.1g

SERVINGS

1 serving

INGREDIENTS

4 cups cauliflower florets (320g)

1 medium potato (150g)

2 cups vegetable broth (480g)

1 cup nonfat Greek yogurt (245g)

1 tablespoon olive oil (13.5g)

2 cloves garlic

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon dried thyme

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Place the cauliflower florets and diced potato (after a light rinse and cutting into chunks) on a baking sheet. Drizzle with olive oil, add salt, pepper, and dried thyme, and toss to coat evenly.

  • 3

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

  • 4

    In a large pot over medium heat, sauté the garlic for 1 minute until fragrant. Pour in the vegetable broth and bring to a simmer.

  • 5

    Add the roasted cauliflower and potato to the pot. Allow the flavors to meld for 5 minutes.

  • 6

    Remove the pot from heat and, using an immersion blender, blend the soup until smooth. Alternatively, transfer in batches to a countertop blender.

  • 7

    Return the blended soup to low heat and stir in the nonfat Greek yogurt until fully incorporated, creating a creamy texture.

  • 8

    Taste and adjust seasoning with additional salt or pepper if necessary. Serve warm.