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 this velvety, comforting soup featuring roasted cauliflower and tender potato pieces, blended with savory white beans and a creamy nonfat Greek yogurt base. A hint of garlic and caramelized onions add depth and sweetness, while a touch of olive oil roasts the vegetables to perfection, creating a balanced bowl that warms you from the inside out.

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NUTRITION

523kcal
Protein
39.1g
Fat
5.3g
Carbs
81g

SERVINGS

1 serving

INGREDIENTS

1.5 cups roasted Cauliflower (150g)

1 medium Potato (150g)

1 medium Onion (110g)

2 cloves Garlic (6g)

1/2 cup White Beans (125g)

1 cup Nonfat Greek Yogurt (245g)

1 tsp Olive Oil (5g)

2 cups Vegetable Broth (480g)

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Toss the cauliflower florets with 1 teaspoon of olive oil and a pinch of salt. Spread the florets on a baking sheet and roast for 20-25 minutes until lightly browned and tender.

  • 2

    While the cauliflower roasts, dice the potato and chop the onion. Mince the garlic cloves.

  • 3

    In a medium pot, add a small drizzle of olive oil and sauté the onion over medium heat for about 3-4 minutes until softened. Add the garlic and cook for another minute until fragrant.

  • 4

    Add the diced potato and vegetable broth to the pot. Bring to a simmer and cook for about 10-12 minutes until the potato is tender.

  • 5

    Once the cauliflower is roasted, add it along with the white beans to the pot. Allow everything to heat through.

  • 6

    Use an immersion blender to blend the mixture until smooth. Alternatively, carefully transfer in batches to a countertop blender and blend until smooth.

  • 7

    Stir in the nonfat Greek yogurt to create a rich, creamy texture. Taste and adjust seasoning with salt and pepper as needed.

  • 8

    Serve warm, garnished with a drizzle of olive oil or fresh herbs if desired.

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 this velvety, comforting soup featuring roasted cauliflower and tender potato pieces, blended with savory white beans and a creamy nonfat Greek yogurt base. A hint of garlic and caramelized onions add depth and sweetness, while a touch of olive oil roasts the vegetables to perfection, creating a balanced bowl that warms you from the inside out.

NUTRITION

523kcal
Protein
39.1g
Fat
5.3g
Carbs
81g

SERVINGS

1 serving

INGREDIENTS

1.5 cups roasted Cauliflower (150g)

1 medium Potato (150g)

1 medium Onion (110g)

2 cloves Garlic (6g)

1/2 cup White Beans (125g)

1 cup Nonfat Greek Yogurt (245g)

1 tsp Olive Oil (5g)

2 cups Vegetable Broth (480g)

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Toss the cauliflower florets with 1 teaspoon of olive oil and a pinch of salt. Spread the florets on a baking sheet and roast for 20-25 minutes until lightly browned and tender.

  • 2

    While the cauliflower roasts, dice the potato and chop the onion. Mince the garlic cloves.

  • 3

    In a medium pot, add a small drizzle of olive oil and sauté the onion over medium heat for about 3-4 minutes until softened. Add the garlic and cook for another minute until fragrant.

  • 4

    Add the diced potato and vegetable broth to the pot. Bring to a simmer and cook for about 10-12 minutes until the potato is tender.

  • 5

    Once the cauliflower is roasted, add it along with the white beans to the pot. Allow everything to heat through.

  • 6

    Use an immersion blender to blend the mixture until smooth. Alternatively, carefully transfer in batches to a countertop blender and blend until smooth.

  • 7

    Stir in the nonfat Greek yogurt to create a rich, creamy texture. Taste and adjust seasoning with salt and pepper as needed.

  • 8

    Serve warm, garnished with a drizzle of olive oil or fresh herbs if desired.