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

A velvety, savory soup featuring roasted cauliflower and potato blended to creamy perfection with a dollop of rich Greek yogurt. This comforting bowl is perfect for any meal, offering a delightful balance of roasted flavors and a smooth, satisfying finish.

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NUTRITION

527kcal
Protein
35.8g
Fat
15.7g
Carbs
69g

SERVINGS

1 serving

INGREDIENTS

2 cups roasted cauliflower (300g)

1 medium baked potato (150g)

1 medium onion

2 garlic cloves

2 cups vegetable broth

1 cup nonfat Greek yogurt

1 tbsp olive oil

Salt & pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the cauliflower florets with half of the olive oil, a pinch of salt, and pepper. Spread them evenly on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.

  • 2

    While the cauliflower roasts, peel and dice the potato into cubes. Finely chop the onion and garlic.

  • 3

    In a large pot, heat the remaining olive oil over medium heat. Sauté the onion and garlic until softened and fragrant, about 3-4 minutes.

  • 4

    Add the diced potato and roasted cauliflower to the pot. Pour in the vegetable broth and bring the mixture to a simmer. Cook for about 10-12 minutes until the potato is fork-tender.

  • 5

    Remove the pot from heat and blend the soup using an immersion blender until smooth and creamy. If a thicker consistency is desired, blend only half and mix with the rest.

  • 6

    Stir in the nonfat Greek yogurt to lend creaminess and protein, and season with additional salt and pepper as needed.

  • 7

    Optionally, reheat gently on low heat before serving. Enjoy your warm bowl of comforting, creamy roasted cauliflower potato 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

A velvety, savory soup featuring roasted cauliflower and potato blended to creamy perfection with a dollop of rich Greek yogurt. This comforting bowl is perfect for any meal, offering a delightful balance of roasted flavors and a smooth, satisfying finish.

NUTRITION

527kcal
Protein
35.8g
Fat
15.7g
Carbs
69g

SERVINGS

1 serving

INGREDIENTS

2 cups roasted cauliflower (300g)

1 medium baked potato (150g)

1 medium onion

2 garlic cloves

2 cups vegetable broth

1 cup nonfat Greek yogurt

1 tbsp olive oil

Salt & pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the cauliflower florets with half of the olive oil, a pinch of salt, and pepper. Spread them evenly on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.

  • 2

    While the cauliflower roasts, peel and dice the potato into cubes. Finely chop the onion and garlic.

  • 3

    In a large pot, heat the remaining olive oil over medium heat. Sauté the onion and garlic until softened and fragrant, about 3-4 minutes.

  • 4

    Add the diced potato and roasted cauliflower to the pot. Pour in the vegetable broth and bring the mixture to a simmer. Cook for about 10-12 minutes until the potato is fork-tender.

  • 5

    Remove the pot from heat and blend the soup using an immersion blender until smooth and creamy. If a thicker consistency is desired, blend only half and mix with the rest.

  • 6

    Stir in the nonfat Greek yogurt to lend creaminess and protein, and season with additional salt and pepper as needed.

  • 7

    Optionally, reheat gently on low heat before serving. Enjoy your warm bowl of comforting, creamy roasted cauliflower potato soup.