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

A velvety, comforting soup featuring roasted cauliflower and potato blended with cannellini beans, silken tofu, and a touch of tangy Greek yogurt for creaminess. Enhanced with roasted garlic and a drizzle of olive oil, this hearty bowl is a perfect blend of savory and subtly sweet flavors, ideal for any meal occasion.

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NUTRITION

572kcal
Protein
34.2g
Fat
18.9g
Carbs
68.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Cauliflower

1 medium Potato

1/2 cup Cannellini Beans

120g Silken Tofu

1/2 cup Plain Nonfat Greek Yogurt

1 tbsp Olive Oil

2 cups Low Sodium Vegetable Broth

1/2 tsp Garlic Powder

1/2 tsp Salt

1/4 tsp Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the cauliflower florets with half the olive oil, a pinch of salt, and pepper, and roast on a baking tray for about 20-25 minutes until tender and slightly caramelized.

  • 2

    Meanwhile, peel and cube the potato. In a large pot, combine the cubed potato, cannellini beans, silken tofu, Greek yogurt, and vegetable broth.

  • 3

    Once the cauliflower is roasted, add it to the pot along with 1/2 teaspoon garlic powder and any roasted bits for extra flavor.

  • 4

    Bring the mixture to a simmer over medium heat and let cook for about 10 minutes until the potato is tender.

  • 5

    Blend the soup using an immersion blender until smooth and creamy, or transfer in batches to a countertop blender. Adjust seasoning with salt and pepper as needed.

  • 6

    Drizzle the remaining olive oil over the soup just before serving for an extra layer of richness.

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

A velvety, comforting soup featuring roasted cauliflower and potato blended with cannellini beans, silken tofu, and a touch of tangy Greek yogurt for creaminess. Enhanced with roasted garlic and a drizzle of olive oil, this hearty bowl is a perfect blend of savory and subtly sweet flavors, ideal for any meal occasion.

NUTRITION

572kcal
Protein
34.2g
Fat
18.9g
Carbs
68.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Cauliflower

1 medium Potato

1/2 cup Cannellini Beans

120g Silken Tofu

1/2 cup Plain Nonfat Greek Yogurt

1 tbsp Olive Oil

2 cups Low Sodium Vegetable Broth

1/2 tsp Garlic Powder

1/2 tsp Salt

1/4 tsp Black Pepper

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the cauliflower florets with half the olive oil, a pinch of salt, and pepper, and roast on a baking tray for about 20-25 minutes until tender and slightly caramelized.

  • 2

    Meanwhile, peel and cube the potato. In a large pot, combine the cubed potato, cannellini beans, silken tofu, Greek yogurt, and vegetable broth.

  • 3

    Once the cauliflower is roasted, add it to the pot along with 1/2 teaspoon garlic powder and any roasted bits for extra flavor.

  • 4

    Bring the mixture to a simmer over medium heat and let cook for about 10 minutes until the potato is tender.

  • 5

    Blend the soup using an immersion blender until smooth and creamy, or transfer in batches to a countertop blender. Adjust seasoning with salt and pepper as needed.

  • 6

    Drizzle the remaining olive oil over the soup just before serving for an extra layer of richness.