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 bowl of roasted garlic cauliflower and potato soup, blended with hearty cannellini beans and a touch of creamy nonfat Greek yogurt. This bowl of comfort balances robust roasted flavors with a silky texture, perfect for lunch or dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

447kcal
Protein
31.7g
Fat
5.9g
Carbs
68g

SERVINGS

1 serving

INGREDIENTS

1 cup cauliflower florets (107g)

1 medium potato (150g)

3 garlic cloves

1/2 medium yellow onion (55g)

1 cup vegetable broth (240ml)

1/2 cup cannellini beans (130g)

1/2 cup nonfat Greek yogurt (120g)

1/4 cup nonfat Greek yogurt (60g)

1 teaspoon olive oil

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Toss cauliflower florets, potato chunks (peeled and cut into cubes), garlic cloves (peeled), and onion slices with olive oil, salt, and pepper on a baking sheet.

  • 3

    Roast the vegetables for about 25-30 minutes until tender and slightly caramelized.

  • 4

    Transfer the roasted vegetables to a blender. Add the vegetable broth and cannellini beans.

  • 5

    Blend until smooth, then transfer the soup to a saucepan over low heat.

  • 6

    Stir in the nonfat Greek yogurt gradually, blending well to achieve a creamy consistency.

  • 7

    Adjust seasoning with additional salt and pepper as needed, and warm the soup gently without boiling.

  • 8

    Serve hot, and enjoy the comforting flavors of this creamy roasted garlic soup.

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 bowl of roasted garlic cauliflower and potato soup, blended with hearty cannellini beans and a touch of creamy nonfat Greek yogurt. This bowl of comfort balances robust roasted flavors with a silky texture, perfect for lunch or dinner.

NUTRITION

447kcal
Protein
31.7g
Fat
5.9g
Carbs
68g

SERVINGS

1 serving

INGREDIENTS

1 cup cauliflower florets (107g)

1 medium potato (150g)

3 garlic cloves

1/2 medium yellow onion (55g)

1 cup vegetable broth (240ml)

1/2 cup cannellini beans (130g)

1/2 cup nonfat Greek yogurt (120g)

1/4 cup nonfat Greek yogurt (60g)

1 teaspoon olive oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Toss cauliflower florets, potato chunks (peeled and cut into cubes), garlic cloves (peeled), and onion slices with olive oil, salt, and pepper on a baking sheet.

  • 3

    Roast the vegetables for about 25-30 minutes until tender and slightly caramelized.

  • 4

    Transfer the roasted vegetables to a blender. Add the vegetable broth and cannellini beans.

  • 5

    Blend until smooth, then transfer the soup to a saucepan over low heat.

  • 6

    Stir in the nonfat Greek yogurt gradually, blending well to achieve a creamy consistency.

  • 7

    Adjust seasoning with additional salt and pepper as needed, and warm the soup gently without boiling.

  • 8

    Serve hot, and enjoy the comforting flavors of this creamy roasted garlic soup.