Creamy Roasted Garlic Cauliflower Potato Soup

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

Creamy Roasted Garlic Cauliflower Potato Soup

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Garlic Cauliflower Potato Soup

A velvety, satisfying soup where tender cauliflower and potato are elevated by the rich, caramelized flavor of roasted garlic. Blended with a creamy mix of low-fat cottage cheese and unsweetened soy milk, this soup delivers a warming, hearty bowl perfect for any meal.

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NUTRITION

540kcal
Protein
36.7g
Fat
23.1g
Carbs
52g

SERVINGS

1 serving

INGREDIENTS

250g Cauliflower

150g Potato

170g Low-Fat Cottage Cheese (approx. 3/4 cup)

1 cup Unsweetened Soy Milk

1 tbsp Olive Oil

1 cup Vegetable Broth

3 cloves Garlic

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Place the garlic cloves (with a drizzle of olive oil) on a piece of foil, wrap loosely and roast in the oven for about 15-20 minutes until they are soft and slightly caramelized.

  • 3

    Meanwhile, steam or boil the cauliflower and potato until they are tender, about 10-15 minutes.

  • 4

    Drain the vegetables and transfer them to a high-speed blender. Squeeze in the roasted garlic and add the vegetable broth, low-fat cottage cheese, and unsweetened soy milk.

  • 5

    Blend the mixture until smooth and creamy. If needed, adjust consistency with extra broth or soy milk.

  • 6

    In a medium pot, heat the remaining olive oil and gently warm the blended soup over medium heat, stirring occasionally.

  • 7

    Season to taste with salt and pepper. Serve warm and enjoy the comforting flavors.

Creamy Roasted Garlic Cauliflower Potato Soup

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

Creamy Roasted Garlic Cauliflower Potato Soup

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Garlic Cauliflower Potato Soup

A velvety, satisfying soup where tender cauliflower and potato are elevated by the rich, caramelized flavor of roasted garlic. Blended with a creamy mix of low-fat cottage cheese and unsweetened soy milk, this soup delivers a warming, hearty bowl perfect for any meal.

NUTRITION

540kcal
Protein
36.7g
Fat
23.1g
Carbs
52g

SERVINGS

1 serving

INGREDIENTS

250g Cauliflower

150g Potato

170g Low-Fat Cottage Cheese (approx. 3/4 cup)

1 cup Unsweetened Soy Milk

1 tbsp Olive Oil

1 cup Vegetable Broth

3 cloves Garlic

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Place the garlic cloves (with a drizzle of olive oil) on a piece of foil, wrap loosely and roast in the oven for about 15-20 minutes until they are soft and slightly caramelized.

  • 3

    Meanwhile, steam or boil the cauliflower and potato until they are tender, about 10-15 minutes.

  • 4

    Drain the vegetables and transfer them to a high-speed blender. Squeeze in the roasted garlic and add the vegetable broth, low-fat cottage cheese, and unsweetened soy milk.

  • 5

    Blend the mixture until smooth and creamy. If needed, adjust consistency with extra broth or soy milk.

  • 6

    In a medium pot, heat the remaining olive oil and gently warm the blended soup over medium heat, stirring occasionally.

  • 7

    Season to taste with salt and pepper. Serve warm and enjoy the comforting flavors.