Creamy Roasted Potato and Cauliflower Soup

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

Creamy Roasted Potato and Cauliflower Soup

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Potato and Cauliflower Soup

Enjoy a velvety, comforting bowl of roasted potato and cauliflower soup, enriched with a creamy blend of nonfat Greek yogurt and white beans. This satisfying soup offers a delightful balance of roasted flavors, a hint of aromatic garlic and onion, and a smooth creaminess that promises to warm you from the inside out.

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NUTRITION

573kcal
Protein
38.2g
Fat
15.1g
Carbs
78g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato (150g)

1.5 cups Cauliflower (150g)

1 cup Nonfat Greek Yogurt (227g)

1/2 cup White Beans (130g)

1/2 medium Yellow Onion (55g)

2 cloves Garlic (6g)

1 tablespoon Olive Oil (14g)

2 cups Vegetable Broth (480g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F. Dice the potato into cubes and separate cauliflower florets.

  • 2

    Toss the potato and cauliflower with olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 25-30 minutes until tender and slightly golden.

  • 3

    While the vegetables roast, finely chop the onion and mince the garlic.

  • 4

    In a large pot, heat a splash of olive oil over medium heat and sauté the onion and garlic until translucent, about 3-4 minutes.

  • 5

    Add the roasted vegetables to the pot along with the vegetable broth and white beans. Bring the mixture to a simmer for 5 minutes.

  • 6

    Turn off the heat. Using an immersion blender, blend the soup until smooth and creamy, leaving some texture if desired.

  • 7

    Stir in the nonfat Greek yogurt until well combined. Adjust seasoning with salt and pepper.

  • 8

    Serve warm and enjoy your creamy, protein-packed roasted potato and cauliflower soup.

Creamy Roasted Potato and Cauliflower Soup

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

Creamy Roasted Potato and Cauliflower Soup

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Potato and Cauliflower Soup

Enjoy a velvety, comforting bowl of roasted potato and cauliflower soup, enriched with a creamy blend of nonfat Greek yogurt and white beans. This satisfying soup offers a delightful balance of roasted flavors, a hint of aromatic garlic and onion, and a smooth creaminess that promises to warm you from the inside out.

NUTRITION

573kcal
Protein
38.2g
Fat
15.1g
Carbs
78g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato (150g)

1.5 cups Cauliflower (150g)

1 cup Nonfat Greek Yogurt (227g)

1/2 cup White Beans (130g)

1/2 medium Yellow Onion (55g)

2 cloves Garlic (6g)

1 tablespoon Olive Oil (14g)

2 cups Vegetable Broth (480g)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F. Dice the potato into cubes and separate cauliflower florets.

  • 2

    Toss the potato and cauliflower with olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 25-30 minutes until tender and slightly golden.

  • 3

    While the vegetables roast, finely chop the onion and mince the garlic.

  • 4

    In a large pot, heat a splash of olive oil over medium heat and sauté the onion and garlic until translucent, about 3-4 minutes.

  • 5

    Add the roasted vegetables to the pot along with the vegetable broth and white beans. Bring the mixture to a simmer for 5 minutes.

  • 6

    Turn off the heat. Using an immersion blender, blend the soup until smooth and creamy, leaving some texture if desired.

  • 7

    Stir in the nonfat Greek yogurt until well combined. Adjust seasoning with salt and pepper.

  • 8

    Serve warm and enjoy your creamy, protein-packed roasted potato and cauliflower soup.