Creamy Cauliflower Potato Chowder

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Cauliflower Potato Chowder

YOUR SOLIN GENERATED RECIPE

Creamy Cauliflower Potato Chowder

A velvety, comforting chowder that blends tender cauliflower and hearty potato with white beans and a scoop of plant-based protein for a boost. This chowder is finished with aromatic garlic and onions, all simmered in a rich vegetable broth and finished with a splash of unsweetened almond milk and a drizzle of olive oil for silky texture.

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NUTRITION

541kcal
Protein
38.9g
Fat
8.7g
Carbs
84g

SERVINGS

1 serving

INGREDIENTS

1 cup Cauliflower (107g)

1 medium Potato (150g)

0.75 cup White Beans (130g)

1 medium Carrot (61g)

1 small Onion (70g)

2 cloves Garlic (6g)

1 cup Vegetable Broth (240g)

0.5 cup Unsweetened Almond Milk (120g)

1 tsp Olive Oil (4.5g)

1 scoop Plant-Based Protein Powder (30g)

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PREPARATION

  • 1

    Chop the cauliflower into florets, dice the potato, carrot, and onion into small pieces, and mince the garlic.

  • 2

    In a large pot, heat the olive oil over medium heat. Sauté the diced onion and garlic until they become soft and fragrant, about 3-4 minutes.

  • 3

    Add the diced potato, carrot, and cauliflower florets to the pot, stirring to combine with the aromatic base.

  • 4

    Pour in the vegetable broth and bring the mixture to a simmer. Cover the pot and let it cook for about 15-20 minutes or until the vegetables are tender.

  • 5

    Stir in the white beans. Using an immersion blender, blend the soup until it reaches a creamy consistency while still retaining some texture.

  • 6

    Mix in the unsweetened almond milk and the plant-based protein powder, stirring well to ensure the protein powder is fully incorporated without clumping.

  • 7

    Allow the chowder to heat through for an additional 3-5 minutes. Taste and season with salt and pepper as needed.

  • 8

    Serve hot and enjoy a hearty and nutritious bowl of creamy chowder.

Creamy Cauliflower Potato Chowder

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Cauliflower Potato Chowder

YOUR SOLIN GENERATED RECIPE

Creamy Cauliflower Potato Chowder

A velvety, comforting chowder that blends tender cauliflower and hearty potato with white beans and a scoop of plant-based protein for a boost. This chowder is finished with aromatic garlic and onions, all simmered in a rich vegetable broth and finished with a splash of unsweetened almond milk and a drizzle of olive oil for silky texture.

NUTRITION

541kcal
Protein
38.9g
Fat
8.7g
Carbs
84g

SERVINGS

1 serving

INGREDIENTS

1 cup Cauliflower (107g)

1 medium Potato (150g)

0.75 cup White Beans (130g)

1 medium Carrot (61g)

1 small Onion (70g)

2 cloves Garlic (6g)

1 cup Vegetable Broth (240g)

0.5 cup Unsweetened Almond Milk (120g)

1 tsp Olive Oil (4.5g)

1 scoop Plant-Based Protein Powder (30g)

PREPARATION

  • 1

    Chop the cauliflower into florets, dice the potato, carrot, and onion into small pieces, and mince the garlic.

  • 2

    In a large pot, heat the olive oil over medium heat. Sauté the diced onion and garlic until they become soft and fragrant, about 3-4 minutes.

  • 3

    Add the diced potato, carrot, and cauliflower florets to the pot, stirring to combine with the aromatic base.

  • 4

    Pour in the vegetable broth and bring the mixture to a simmer. Cover the pot and let it cook for about 15-20 minutes or until the vegetables are tender.

  • 5

    Stir in the white beans. Using an immersion blender, blend the soup until it reaches a creamy consistency while still retaining some texture.

  • 6

    Mix in the unsweetened almond milk and the plant-based protein powder, stirring well to ensure the protein powder is fully incorporated without clumping.

  • 7

    Allow the chowder to heat through for an additional 3-5 minutes. Taste and season with salt and pepper as needed.

  • 8

    Serve hot and enjoy a hearty and nutritious bowl of creamy chowder.