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

A comforting, velvety soup featuring roasted garlic, tender cauliflower, and hearty potato blended with creamy nonfat Greek yogurt and white beans. This nutrient-packed dish delivers a burst of savory warmth with hints of thyme and rosemary, perfect for any meal of the day.

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NUTRITION

867kcal
Protein
64g
Fat
17.1g
Carbs
129g

SERVINGS

1 serving

INGREDIENTS

1 medium head Cauliflower (600g)

1 medium Potato (150g)

1 head Roasted Garlic (60g)

1 small Yellow Onion (70g)

1.25 cups Nonfat Greek Yogurt (306g)

1 cup Cannellini Beans (260g)

1 tbsp Olive Oil (15g)

2 cups Vegetable Broth (480g)

Dried Thyme & Rosemary, to taste

Salt & Pepper, to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Toss the cauliflower florets, whole potato (diced into large chunks), and unpeeled garlic head with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.

  • 3

    Meanwhile, in a large pot, sauté the chopped yellow onion over medium heat until translucent.

  • 4

    Add the roasted vegetables (squeeze the softened garlic out of its skins into the pot) and the cannellini beans. Pour in the vegetable broth and bring to a simmer.

  • 5

    Allow the flavors to meld for about 10 minutes. Stir in dried thyme and rosemary.

  • 6

    Remove the pot from heat and blend the soup until smooth using an immersion blender or blender in batches.

  • 7

    Stir in the nonfat Greek yogurt until thoroughly combined, adjusting seasoning with salt and pepper as needed.

  • 8

    Return the soup to a gentle heat to warm through, then serve hot.

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

A comforting, velvety soup featuring roasted garlic, tender cauliflower, and hearty potato blended with creamy nonfat Greek yogurt and white beans. This nutrient-packed dish delivers a burst of savory warmth with hints of thyme and rosemary, perfect for any meal of the day.

NUTRITION

867kcal
Protein
64g
Fat
17.1g
Carbs
129g

SERVINGS

1 serving

INGREDIENTS

1 medium head Cauliflower (600g)

1 medium Potato (150g)

1 head Roasted Garlic (60g)

1 small Yellow Onion (70g)

1.25 cups Nonfat Greek Yogurt (306g)

1 cup Cannellini Beans (260g)

1 tbsp Olive Oil (15g)

2 cups Vegetable Broth (480g)

Dried Thyme & Rosemary, to taste

Salt & Pepper, to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Toss the cauliflower florets, whole potato (diced into large chunks), and unpeeled garlic head with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.

  • 3

    Meanwhile, in a large pot, sauté the chopped yellow onion over medium heat until translucent.

  • 4

    Add the roasted vegetables (squeeze the softened garlic out of its skins into the pot) and the cannellini beans. Pour in the vegetable broth and bring to a simmer.

  • 5

    Allow the flavors to meld for about 10 minutes. Stir in dried thyme and rosemary.

  • 6

    Remove the pot from heat and blend the soup until smooth using an immersion blender or blender in batches.

  • 7

    Stir in the nonfat Greek yogurt until thoroughly combined, adjusting seasoning with salt and pepper as needed.

  • 8

    Return the soup to a gentle heat to warm through, then serve hot.