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 roasted cauliflower and potato soup enhanced with creamy non-fat Greek yogurt and hearty white beans. Roasted to perfection with a touch of olive oil and aromatic garlic and onion, this soup delivers a delightful balance of flavors and textures, making it a satisfying meal any time of day.

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NUTRITION

559kcal
Protein
35.9g
Fat
6.3g
Carbs
91.6g

SERVINGS

1 serving

INGREDIENTS

200g Cauliflower

1 medium Russet Potato (approx 150g)

1 cup White Beans (Cannellini), drained

1/2 cup Non-Fat Greek Yogurt

1/2 medium Yellow Onion

2 cloves Garlic

1 teaspoon Olive Oil

2 cups Vegetable Broth

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PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the cauliflower florets and diced potato with olive oil, salt, and pepper on a baking sheet.

  • 2

    Roast the vegetables for 25-30 minutes until they are tender and slightly caramelized, stirring halfway through.

  • 3

    While the vegetables roast, finely chop the onion and garlic. In a large pot, sauté the onion and garlic over medium heat until soft and fragrant.

  • 4

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

  • 5

    Let the mixture simmer for 10 minutes to allow the flavors to meld together.

  • 6

    Using an immersion blender, blend the soup until creamy and smooth while leaving some texture. Alternatively, carefully blend in batches in a countertop blender.

  • 7

    Stir in the non-fat Greek yogurt until fully incorporated, adding extra creaminess and a tangy flavor. Warm the soup through without boiling to prevent curdling.

  • 8

    Taste and adjust seasoning with salt and pepper if necessary. Serve hot and enjoy your nutritious bowl of 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, comforting bowl of roasted cauliflower and potato soup enhanced with creamy non-fat Greek yogurt and hearty white beans. Roasted to perfection with a touch of olive oil and aromatic garlic and onion, this soup delivers a delightful balance of flavors and textures, making it a satisfying meal any time of day.

NUTRITION

559kcal
Protein
35.9g
Fat
6.3g
Carbs
91.6g

SERVINGS

1 serving

INGREDIENTS

200g Cauliflower

1 medium Russet Potato (approx 150g)

1 cup White Beans (Cannellini), drained

1/2 cup Non-Fat Greek Yogurt

1/2 medium Yellow Onion

2 cloves Garlic

1 teaspoon Olive Oil

2 cups Vegetable Broth

PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the cauliflower florets and diced potato with olive oil, salt, and pepper on a baking sheet.

  • 2

    Roast the vegetables for 25-30 minutes until they are tender and slightly caramelized, stirring halfway through.

  • 3

    While the vegetables roast, finely chop the onion and garlic. In a large pot, sauté the onion and garlic over medium heat until soft and fragrant.

  • 4

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

  • 5

    Let the mixture simmer for 10 minutes to allow the flavors to meld together.

  • 6

    Using an immersion blender, blend the soup until creamy and smooth while leaving some texture. Alternatively, carefully blend in batches in a countertop blender.

  • 7

    Stir in the non-fat Greek yogurt until fully incorporated, adding extra creaminess and a tangy flavor. Warm the soup through without boiling to prevent curdling.

  • 8

    Taste and adjust seasoning with salt and pepper if necessary. Serve hot and enjoy your nutritious bowl of soup.