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

Savor a velvety, delicious bowl of roasted cauliflower and potato soup enriched with creamy Greek yogurt and hearty cannellini beans. This comforting dish balances rich, roasted flavors with a smooth, protein-packed finish, perfect for any meal of the day.

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NUTRITION

532kcal
Protein
32.3g
Fat
16.5g
Carbs
71.4g

SERVINGS

1 serving

INGREDIENTS

1/2 head Cauliflower (300g)

1 medium Potato (150g)

100g cooked Cannellini Beans

1/2 cup Fat-Free Greek Yogurt (125g)

1/2 cup Unsweetened Almond Milk (120g)

1 cup Low Sodium Vegetable Broth (240g)

1 tbsp Olive Oil (14g)

1 clove Garlic (3g)

1/2 tsp Dried Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F (200°C). Toss cauliflower florets and potato cubes with olive oil, garlic, dried thyme, salt, and pepper on a baking sheet.

  • 2

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

  • 3

    Once roasted, transfer the cauliflower and potatoes into a large pot. Add the low sodium vegetable broth and unsweetened almond milk.

  • 4

    Bring the mixture to a simmer over medium heat. Add the cooked cannellini beans and let it warm through.

  • 5

    Using an immersion blender, blend the soup until smooth and creamy. (Alternatively, blend in batches in a countertop blender, then return to the pot.)

  • 6

    Stir in the fat-free Greek yogurt until well incorporated, adjusting the consistency with additional broth if needed.

  • 7

    Taste and season with additional salt and pepper if desired. Serve warm.

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

Savor a velvety, delicious bowl of roasted cauliflower and potato soup enriched with creamy Greek yogurt and hearty cannellini beans. This comforting dish balances rich, roasted flavors with a smooth, protein-packed finish, perfect for any meal of the day.

NUTRITION

532kcal
Protein
32.3g
Fat
16.5g
Carbs
71.4g

SERVINGS

1 serving

INGREDIENTS

1/2 head Cauliflower (300g)

1 medium Potato (150g)

100g cooked Cannellini Beans

1/2 cup Fat-Free Greek Yogurt (125g)

1/2 cup Unsweetened Almond Milk (120g)

1 cup Low Sodium Vegetable Broth (240g)

1 tbsp Olive Oil (14g)

1 clove Garlic (3g)

1/2 tsp Dried Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C). Toss cauliflower florets and potato cubes with olive oil, garlic, dried thyme, salt, and pepper on a baking sheet.

  • 2

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

  • 3

    Once roasted, transfer the cauliflower and potatoes into a large pot. Add the low sodium vegetable broth and unsweetened almond milk.

  • 4

    Bring the mixture to a simmer over medium heat. Add the cooked cannellini beans and let it warm through.

  • 5

    Using an immersion blender, blend the soup until smooth and creamy. (Alternatively, blend in batches in a countertop blender, then return to the pot.)

  • 6

    Stir in the fat-free Greek yogurt until well incorporated, adjusting the consistency with additional broth if needed.

  • 7

    Taste and season with additional salt and pepper if desired. Serve warm.