Creamy Roasted Potato Cauliflower Soup

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

Creamy Roasted Potato Cauliflower Soup

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Potato Cauliflower Soup

Enjoy a velvety, comforting bowl of roasted potato and cauliflower soup enhanced with the creamy tang of nonfat Greek yogurt. Lightly roasted vegetables with sautéed aromatics and a drizzle of olive oil bring a delicious depth of flavor, making it a satisfying meal anytime.

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NUTRITION

387kcal
Protein
35.1g
Fat
4.9g
Carbs
55.7g

SERVINGS

1 serving

INGREDIENTS

150g roasted potato

150g roasted cauliflower

50g diced onion

3 cloves minced garlic

1 tsp olive oil

1 cup low sodium vegetable broth

1.25 cup nonfat plain Greek yogurt

Salt and black pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Toss diced potato and cauliflower florets with a drizzle of olive oil, salt, and pepper on a baking sheet.

  • 2

    Roast the vegetables for 25-30 minutes until they are tender and slightly caramelized, stirring halfway through.

  • 3

    Meanwhile, in a medium saucepan over medium heat, sauté the diced onion and minced garlic in a small splash of olive oil until softened and fragrant.

  • 4

    Add the roasted potato and cauliflower to the saucepan along with the low sodium vegetable broth. Bring to a simmer and allow the flavors to meld for about 5 minutes.

  • 5

    Remove the saucepan from heat and carefully blend the mixture using an immersion blender until you achieve a smooth, creamy texture.

  • 6

    Stir in the nonfat plain Greek yogurt to add creaminess and boost protein content. Adjust the seasoning with salt and pepper if needed.

  • 7

    Heat gently for another 2 minutes (do not boil to prevent curdling of the yogurt) then serve warm.

Creamy Roasted Potato Cauliflower Soup

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

Creamy Roasted Potato Cauliflower Soup

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Potato Cauliflower Soup

Enjoy a velvety, comforting bowl of roasted potato and cauliflower soup enhanced with the creamy tang of nonfat Greek yogurt. Lightly roasted vegetables with sautéed aromatics and a drizzle of olive oil bring a delicious depth of flavor, making it a satisfying meal anytime.

NUTRITION

387kcal
Protein
35.1g
Fat
4.9g
Carbs
55.7g

SERVINGS

1 serving

INGREDIENTS

150g roasted potato

150g roasted cauliflower

50g diced onion

3 cloves minced garlic

1 tsp olive oil

1 cup low sodium vegetable broth

1.25 cup nonfat plain Greek yogurt

Salt and black pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Toss diced potato and cauliflower florets with a drizzle of olive oil, salt, and pepper on a baking sheet.

  • 2

    Roast the vegetables for 25-30 minutes until they are tender and slightly caramelized, stirring halfway through.

  • 3

    Meanwhile, in a medium saucepan over medium heat, sauté the diced onion and minced garlic in a small splash of olive oil until softened and fragrant.

  • 4

    Add the roasted potato and cauliflower to the saucepan along with the low sodium vegetable broth. Bring to a simmer and allow the flavors to meld for about 5 minutes.

  • 5

    Remove the saucepan from heat and carefully blend the mixture using an immersion blender until you achieve a smooth, creamy texture.

  • 6

    Stir in the nonfat plain Greek yogurt to add creaminess and boost protein content. Adjust the seasoning with salt and pepper if needed.

  • 7

    Heat gently for another 2 minutes (do not boil to prevent curdling of the yogurt) then serve warm.