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 bowl of roasted potato and cauliflower soup that’s been elevated with protein-packed additions like smoked tofu, white beans, and a swirl of creamy non-fat Greek yogurt. This comforting, well-balanced bowl harmonizes earthy roasted flavors with a light, tangy finish, ensuring both taste and nutrition align perfectly with your goals.

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NUTRITION

599kcal
Protein
36.4g
Fat
20.5g
Carbs
70.2g

SERVINGS

1 serving

INGREDIENTS

150g Potato

100g Cauliflower

1 tbsp Olive Oil

50g Onion

2 cloves Garlic

200ml Vegetable Broth

120g Non-Fat Greek Yogurt

100g Smoked Tofu

125g White Beans

1 sprig Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Toss diced potato and cauliflower florets with olive oil, salt, and pepper on a baking sheet. Roast for about 25-30 minutes until tender and slightly caramelized.

  • 3

    In a large pot, sauté chopped onions and minced garlic over medium heat until softened and fragrant.

  • 4

    Add the roasted potato and cauliflower to the pot along with the vegetable broth and a sprig of fresh thyme. Bring to a simmer and let the flavors meld for about 10 minutes.

  • 5

    Add the smoked tofu and white beans to the pot. Stir gently to combine and heat through.

  • 6

    Remove the thyme sprig and use an immersion blender to blend about half of the soup to create a creamy base while still leaving some texture.

  • 7

    Stir in the non-fat Greek yogurt until fully incorporated. Adjust seasoning with salt and pepper as needed.

  • 8

    Serve warm and enjoy a comforting, protein-rich bowl of 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 bowl of roasted potato and cauliflower soup that’s been elevated with protein-packed additions like smoked tofu, white beans, and a swirl of creamy non-fat Greek yogurt. This comforting, well-balanced bowl harmonizes earthy roasted flavors with a light, tangy finish, ensuring both taste and nutrition align perfectly with your goals.

NUTRITION

599kcal
Protein
36.4g
Fat
20.5g
Carbs
70.2g

SERVINGS

1 serving

INGREDIENTS

150g Potato

100g Cauliflower

1 tbsp Olive Oil

50g Onion

2 cloves Garlic

200ml Vegetable Broth

120g Non-Fat Greek Yogurt

100g Smoked Tofu

125g White Beans

1 sprig Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Toss diced potato and cauliflower florets with olive oil, salt, and pepper on a baking sheet. Roast for about 25-30 minutes until tender and slightly caramelized.

  • 3

    In a large pot, sauté chopped onions and minced garlic over medium heat until softened and fragrant.

  • 4

    Add the roasted potato and cauliflower to the pot along with the vegetable broth and a sprig of fresh thyme. Bring to a simmer and let the flavors meld for about 10 minutes.

  • 5

    Add the smoked tofu and white beans to the pot. Stir gently to combine and heat through.

  • 6

    Remove the thyme sprig and use an immersion blender to blend about half of the soup to create a creamy base while still leaving some texture.

  • 7

    Stir in the non-fat Greek yogurt until fully incorporated. Adjust seasoning with salt and pepper as needed.

  • 8

    Serve warm and enjoy a comforting, protein-rich bowl of soup.