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

Enjoy a velvety bowl of roasted cauliflower and potato soup, elevated with hearty white beans and creamy Greek yogurt. This comforting bowl blends the roasted flavors with aromatic garlic and onion, finished off with a drizzle of olive oil for a touch of richness.

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NUTRITION

481kcal
Protein
37.3g
Fat
5.4g
Carbs
69.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Cauliflower (107g)

1 medium Potato (150g)

1/2 cup White Beans (130g)

1 cup Plain Nonfat Greek Yogurt (240g)

2 cups Vegetable Broth (480g/ml)

1 tsp Olive Oil (4.5g)

1/2 small Onion (50g)

2 cloves Garlic

1 tsp Fresh Thyme

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F. Toss the cauliflower florets and cubed potato with olive oil, salt, pepper, and thyme on a baking sheet.

  • 2

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

  • 3

    While the vegetables are roasting, sauté the chopped onion and minced garlic in a small pot over medium heat until softened and fragrant.

  • 4

    Add the roasted vegetables, sautéed onion and garlic, white beans, and vegetable broth into a blender. Blend until smooth and creamy.

  • 5

    Pour the blended mixture back into the pot over low heat. Stir in the Greek yogurt until fully incorporated. Warm the soup through without boiling.

  • 6

    Taste and adjust seasoning with salt and pepper. Serve warm and enjoy your comforting, creamy soup.

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

Enjoy a velvety bowl of roasted cauliflower and potato soup, elevated with hearty white beans and creamy Greek yogurt. This comforting bowl blends the roasted flavors with aromatic garlic and onion, finished off with a drizzle of olive oil for a touch of richness.

NUTRITION

481kcal
Protein
37.3g
Fat
5.4g
Carbs
69.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Cauliflower (107g)

1 medium Potato (150g)

1/2 cup White Beans (130g)

1 cup Plain Nonfat Greek Yogurt (240g)

2 cups Vegetable Broth (480g/ml)

1 tsp Olive Oil (4.5g)

1/2 small Onion (50g)

2 cloves Garlic

1 tsp Fresh Thyme

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F. Toss the cauliflower florets and cubed potato with olive oil, salt, pepper, and thyme on a baking sheet.

  • 2

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

  • 3

    While the vegetables are roasting, sauté the chopped onion and minced garlic in a small pot over medium heat until softened and fragrant.

  • 4

    Add the roasted vegetables, sautéed onion and garlic, white beans, and vegetable broth into a blender. Blend until smooth and creamy.

  • 5

    Pour the blended mixture back into the pot over low heat. Stir in the Greek yogurt until fully incorporated. Warm the soup through without boiling.

  • 6

    Taste and adjust seasoning with salt and pepper. Serve warm and enjoy your comforting, creamy soup.