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

Enjoy a velvety, nutrient-packed soup where tender roasted garlic, cauliflower, and potato blend harmoniously with red lentils and nonfat Greek yogurt, boosted by a savory sprinkle of nutritional yeast. This comforting bowl promises a delicious balance of creamy texture with a warm, roasted flavor perfect for any meal.

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NUTRITION

533kcal
Protein
44.2g
Fat
7g
Carbs
78g

SERVINGS

1 serving

INGREDIENTS

150 grams Cauliflower

150 grams White Potato

1 tablespoon Roasted Garlic Puree

0.75 cups Cooked Red Lentils

0.75 cups Nonfat Greek Yogurt

1 teaspoon Olive Oil

2 tablespoons Nutritional Yeast

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PREPARATION

  • 1

    Preheat the oven to 400°F. Slice the top off a garlic bulb, drizzle with a little olive oil, wrap in foil, and roast for about 30-35 minutes until soft and caramelized.

  • 2

    While the garlic roasts, chop the cauliflower and potato into bite-sized pieces.

  • 3

    In a large pot, add the cauliflower, potato, and roasted garlic (squeeze out the soft cloves). Drizzle with the olive oil and lightly sauté for 3-4 minutes to enhance the flavors.

  • 4

    Add about 2 cups of water or vegetable broth to the pot, bring to a simmer, and cook until the vegetables are tender, approximately 15 minutes.

  • 5

    Stir in the cooked red lentils and continue to simmer for an additional 5 minutes.

  • 6

    Remove the pot from heat. Using an immersion blender or countertop blender in batches, blend the soup until smooth but still retaining a bit of texture.

  • 7

    Stir in the nonfat Greek yogurt to add creaminess and boost the protein content.

  • 8

    Season with salt and pepper to taste, and finish by sprinkling the nutritional yeast on top before serving.

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

Enjoy a velvety, nutrient-packed soup where tender roasted garlic, cauliflower, and potato blend harmoniously with red lentils and nonfat Greek yogurt, boosted by a savory sprinkle of nutritional yeast. This comforting bowl promises a delicious balance of creamy texture with a warm, roasted flavor perfect for any meal.

NUTRITION

533kcal
Protein
44.2g
Fat
7g
Carbs
78g

SERVINGS

1 serving

INGREDIENTS

150 grams Cauliflower

150 grams White Potato

1 tablespoon Roasted Garlic Puree

0.75 cups Cooked Red Lentils

0.75 cups Nonfat Greek Yogurt

1 teaspoon Olive Oil

2 tablespoons Nutritional Yeast

PREPARATION

  • 1

    Preheat the oven to 400°F. Slice the top off a garlic bulb, drizzle with a little olive oil, wrap in foil, and roast for about 30-35 minutes until soft and caramelized.

  • 2

    While the garlic roasts, chop the cauliflower and potato into bite-sized pieces.

  • 3

    In a large pot, add the cauliflower, potato, and roasted garlic (squeeze out the soft cloves). Drizzle with the olive oil and lightly sauté for 3-4 minutes to enhance the flavors.

  • 4

    Add about 2 cups of water or vegetable broth to the pot, bring to a simmer, and cook until the vegetables are tender, approximately 15 minutes.

  • 5

    Stir in the cooked red lentils and continue to simmer for an additional 5 minutes.

  • 6

    Remove the pot from heat. Using an immersion blender or countertop blender in batches, blend the soup until smooth but still retaining a bit of texture.

  • 7

    Stir in the nonfat Greek yogurt to add creaminess and boost the protein content.

  • 8

    Season with salt and pepper to taste, and finish by sprinkling the nutritional yeast on top before serving.