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 enhanced with hearty white beans and a cool dollop of nonfat Greek yogurt. This comforting, savory soup melds the nutty flavors of roasted vegetables with a creamy finish and a hint of aromatic garlic and onion, perfect for any meal of the day.

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NUTRITION

554kcal
Protein
36.9g
Fat
8g
Carbs
91.5g

SERVINGS

1 serving

INGREDIENTS

1.5 cups cauliflower florets (approx. 200g)

1 medium potato (approx. 150g)

1 cup white beans (approx. 170g)

1/2 cup plain nonfat Greek yogurt (approx. 125g)

1 cup vegetable broth (240ml)

1/2 medium onion (approx. 50g)

2 cloves garlic

1/2 tablespoon olive oil

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the cauliflower florets and diced potato with olive oil, salt, and pepper, and spread them evenly on a baking sheet.

  • 2

    Roast the vegetables for 25-30 minutes or until tender and slightly browned, stirring halfway through to ensure even cooking.

  • 3

    In a large pot, heat a minimal amount of olive oil (or use a non-stick pan) and sauté the chopped onion and minced garlic until translucent and aromatic.

  • 4

    Add the roasted cauliflower, potato, and white beans to the pot. Pour in the vegetable broth and bring the mixture to a simmer.

  • 5

    Let it simmer for about 10 minutes to allow the flavors to meld. Remove the pot from heat.

  • 6

    Using an immersion blender or a countertop blender, purée the soup until smooth and creamy.

  • 7

    Stir in the nonfat Greek yogurt until fully incorporated, adjusting salt and pepper to taste.

  • 8

    Serve warm and enjoy this comforting, protein-packed, and flavorful 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 enhanced with hearty white beans and a cool dollop of nonfat Greek yogurt. This comforting, savory soup melds the nutty flavors of roasted vegetables with a creamy finish and a hint of aromatic garlic and onion, perfect for any meal of the day.

NUTRITION

554kcal
Protein
36.9g
Fat
8g
Carbs
91.5g

SERVINGS

1 serving

INGREDIENTS

1.5 cups cauliflower florets (approx. 200g)

1 medium potato (approx. 150g)

1 cup white beans (approx. 170g)

1/2 cup plain nonfat Greek yogurt (approx. 125g)

1 cup vegetable broth (240ml)

1/2 medium onion (approx. 50g)

2 cloves garlic

1/2 tablespoon olive oil

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the cauliflower florets and diced potato with olive oil, salt, and pepper, and spread them evenly on a baking sheet.

  • 2

    Roast the vegetables for 25-30 minutes or until tender and slightly browned, stirring halfway through to ensure even cooking.

  • 3

    In a large pot, heat a minimal amount of olive oil (or use a non-stick pan) and sauté the chopped onion and minced garlic until translucent and aromatic.

  • 4

    Add the roasted cauliflower, potato, and white beans to the pot. Pour in the vegetable broth and bring the mixture to a simmer.

  • 5

    Let it simmer for about 10 minutes to allow the flavors to meld. Remove the pot from heat.

  • 6

    Using an immersion blender or a countertop blender, purée the soup until smooth and creamy.

  • 7

    Stir in the nonfat Greek yogurt until fully incorporated, adjusting salt and pepper to taste.

  • 8

    Serve warm and enjoy this comforting, protein-packed, and flavorful soup.