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 comforting bowl of Creamy Roasted Garlic Cauliflower Potato Soup that's velvety smooth with a hint of roasted garlic and a touch of tang from Greek yogurt. This warm, inviting soup blends roasted cauliflower, hearty potato, and a pop of protein-rich chickpeas, making it a satisfying meal for breakfast, lunch, or dinner.

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NUTRITION

428kcal
Protein
33.4g
Fat
6.2g
Carbs
61.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Cauliflower (107g)

1 medium Potato (150g)

4 cloves Roasted Garlic (12g)

1/2 small Onion (50g)

1 cup Nonfat Greek Yogurt (245g)

1/4 cup Chickpeas (41g)

1 cup Vegetable Broth (240g/ml)

1 tsp Olive Oil (5g)

2 sprigs Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the cauliflower florets, potato chunks (cut into cubes), and garlic cloves with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes until tender and lightly browned.

  • 2

    While roasting, finely dice the onion and simmer it in a saucepan with the vegetable broth and thyme over medium heat for about 10 minutes until softened.

  • 3

    Once the roasted vegetables are ready, transfer them to a blender. Add the simmered broth with onion, and blend until smooth and creamy. If needed, add a bit more broth to achieve your desired consistency.

  • 4

    Pour the blended soup back into the saucepan over low heat. Stir in the nonfat Greek yogurt and chickpeas. Warm gently without boiling to preserve the yogurt's texture.

  • 5

    Adjust seasoning with additional salt and pepper to taste. Garnish with extra thyme if desired, and serve warm.

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 comforting bowl of Creamy Roasted Garlic Cauliflower Potato Soup that's velvety smooth with a hint of roasted garlic and a touch of tang from Greek yogurt. This warm, inviting soup blends roasted cauliflower, hearty potato, and a pop of protein-rich chickpeas, making it a satisfying meal for breakfast, lunch, or dinner.

NUTRITION

428kcal
Protein
33.4g
Fat
6.2g
Carbs
61.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Cauliflower (107g)

1 medium Potato (150g)

4 cloves Roasted Garlic (12g)

1/2 small Onion (50g)

1 cup Nonfat Greek Yogurt (245g)

1/4 cup Chickpeas (41g)

1 cup Vegetable Broth (240g/ml)

1 tsp Olive Oil (5g)

2 sprigs Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the cauliflower florets, potato chunks (cut into cubes), and garlic cloves with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes until tender and lightly browned.

  • 2

    While roasting, finely dice the onion and simmer it in a saucepan with the vegetable broth and thyme over medium heat for about 10 minutes until softened.

  • 3

    Once the roasted vegetables are ready, transfer them to a blender. Add the simmered broth with onion, and blend until smooth and creamy. If needed, add a bit more broth to achieve your desired consistency.

  • 4

    Pour the blended soup back into the saucepan over low heat. Stir in the nonfat Greek yogurt and chickpeas. Warm gently without boiling to preserve the yogurt's texture.

  • 5

    Adjust seasoning with additional salt and pepper to taste. Garnish with extra thyme if desired, and serve warm.