Name: Creamy Roasted Cauliflower Potato Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 200g Cauliflower; 100g Potato; 1 cup White Beans (drained); 1/2 cup Nonfat Greek Yogurt; 50g Onion; 2 cloves Garlic; 1 cup Vegetable Broth; 1 tsp Olive Oil; Salt and Pepper, to taste

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

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Cauliflower Potato Soup

A velvety, comforting soup featuring roasted cauliflower and potatoes blended to creamy perfection, accented by the subtle tang of nonfat Greek yogurt and the wholesome boost of white beans. Perfectly balanced for a light yet satisfying meal any time of the day.

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NUTRITION

Protein

34.9g

Fat

6.1g

Carbs

62.7g

SERVINGS

1 serving

INGREDIENTS

200g Cauliflower

100g Potato

1 cup White Beans (drained)

1/2 cup Nonfat Greek Yogurt

50g Onion

2 cloves Garlic

1 cup Vegetable Broth

1 tsp Olive Oil

Salt and Pepper, to taste

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PREPARATION

1
Preheat your oven to 400°F (200°C).
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 in the oven for about 20-25 minutes until they are tender and lightly browned.
4
In a large pot, sauté the chopped onion and minced garlic over medium heat until softened and fragrant.
5
Add the roasted cauliflower and potato along with the vegetable broth and white beans.
6
Bring the mixture to a simmer and let it cook for 5-10 minutes to meld the flavors.
7
Use an immersion blender (or transfer to a blender in batches) and blend the soup until smooth and creamy.
8
Stir in the nonfat Greek yogurt to add creaminess and extra protein, adjusting seasoning with salt and pepper if needed.
9
Serve hot and enjoy your comforting, protein-boosted soup.