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 velvety, comforting soup featuring roasted garlic-infused cauliflower and tender potatoes blended to creamy perfection with nonfat Greek yogurt and wholesome cannellini beans, finished with a drizzle of olive oil for a silky, satisfying finish.

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NUTRITION

557kcal
Protein
41.2g
Fat
11.8g
Carbs
79g

SERVINGS

1 serving

INGREDIENTS

300g Cauliflower

150g Russet Potato

6 Garlic Cloves

0.75 tbsp Extra Virgin Olive Oil

2 cups Low-Sodium Vegetable Broth

1 cup Plain Nonfat Greek Yogurt

0.5 cup Cannellini Beans

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss the cauliflower florets and garlic cloves with 0.75 tablespoon of olive oil, and spread them on a baking sheet.

  • 3

    Roast in the oven for about 20 minutes until the cauliflower is tender and the garlic is golden.

  • 4

    While the cauliflower roasts, peel and dice the potato and rinse the cannellini beans.

  • 5

    In a large pot, combine the diced potato, beans, and low-sodium vegetable broth. Bring to a simmer and cook until the potato is soft, about 10-12 minutes.

  • 6

    Remove the roasted cauliflower and garlic from the oven and add them to the pot.

  • 7

    Carefully blend the mixture using an immersion blender until smooth and creamy (leave some texture if preferred).

  • 8

    Stir in the nonfat Greek yogurt and adjust seasoning with salt and pepper as desired. Warm the soup gently without boiling.

  • 9

    Serve hot and enjoy a soothing, protein-rich meal.

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 velvety, comforting soup featuring roasted garlic-infused cauliflower and tender potatoes blended to creamy perfection with nonfat Greek yogurt and wholesome cannellini beans, finished with a drizzle of olive oil for a silky, satisfying finish.

NUTRITION

557kcal
Protein
41.2g
Fat
11.8g
Carbs
79g

SERVINGS

1 serving

INGREDIENTS

300g Cauliflower

150g Russet Potato

6 Garlic Cloves

0.75 tbsp Extra Virgin Olive Oil

2 cups Low-Sodium Vegetable Broth

1 cup Plain Nonfat Greek Yogurt

0.5 cup Cannellini Beans

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss the cauliflower florets and garlic cloves with 0.75 tablespoon of olive oil, and spread them on a baking sheet.

  • 3

    Roast in the oven for about 20 minutes until the cauliflower is tender and the garlic is golden.

  • 4

    While the cauliflower roasts, peel and dice the potato and rinse the cannellini beans.

  • 5

    In a large pot, combine the diced potato, beans, and low-sodium vegetable broth. Bring to a simmer and cook until the potato is soft, about 10-12 minutes.

  • 6

    Remove the roasted cauliflower and garlic from the oven and add them to the pot.

  • 7

    Carefully blend the mixture using an immersion blender until smooth and creamy (leave some texture if preferred).

  • 8

    Stir in the nonfat Greek yogurt and adjust seasoning with salt and pepper as desired. Warm the soup gently without boiling.

  • 9

    Serve hot and enjoy a soothing, protein-rich meal.