Creamy Roasted Potato and Cauliflower Soup

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

Creamy Roasted Potato and Cauliflower Soup

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Potato and Cauliflower Soup

A velvety, hearty soup featuring roasted potato and cauliflower blended with cannellini beans and a touch of creamy Greek yogurt, finished with a delicate egg white for extra protein. The roasted vegetables and fragrant garlic create a comforting and nutritious dish perfect for any meal.

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NUTRITION

427kcal
Protein
32.9g
Fat
5.6g
Carbs
67g

SERVINGS

1 serving

INGREDIENTS

1 medium Potato (~150g)

1 cup Cauliflower florets (~107g)

1 cup Cannellini Beans (~240g)

100g Nonfat Greek Yogurt

1 cup Vegetable Broth (~240g)

1 tsp Olive Oil (~5g)

1 large Egg White (~33g)

1 Garlic Clove

1 tsp Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the diced potato with olive oil, a pinch of salt, and pepper. Spread them evenly on a baking sheet and roast for about 25-30 minutes until tender and slightly crispy.

  • 2

    Meanwhile, in a separate pan, lightly sauté the cauliflower florets with a minced garlic clove and fresh thyme until they get a light char, about 5-7 minutes.

  • 3

    In a medium-sized pot, combine the roasted potatoes, sautéed cauliflower, and cannellini beans. Add the vegetable broth and bring the mixture to a simmer over medium heat, allowing the flavors to meld together for 5-7 minutes.

  • 4

    Remove the pot from heat and use an immersion blender to purée the mixture until smooth, leaving a few small chunks if you prefer added texture.

  • 5

    Stir in the nonfat Greek yogurt and the egg white thoroughly; the egg white will gently cook from the residual heat, boosting the soup’s protein content and creaminess.

  • 6

    Season with additional salt and pepper to taste. Serve warm and enjoy the comforting creaminess of this nutrient-packed soup.

Creamy Roasted Potato and Cauliflower Soup

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

Creamy Roasted Potato and Cauliflower Soup

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Potato and Cauliflower Soup

A velvety, hearty soup featuring roasted potato and cauliflower blended with cannellini beans and a touch of creamy Greek yogurt, finished with a delicate egg white for extra protein. The roasted vegetables and fragrant garlic create a comforting and nutritious dish perfect for any meal.

NUTRITION

427kcal
Protein
32.9g
Fat
5.6g
Carbs
67g

SERVINGS

1 serving

INGREDIENTS

1 medium Potato (~150g)

1 cup Cauliflower florets (~107g)

1 cup Cannellini Beans (~240g)

100g Nonfat Greek Yogurt

1 cup Vegetable Broth (~240g)

1 tsp Olive Oil (~5g)

1 large Egg White (~33g)

1 Garlic Clove

1 tsp Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the diced potato with olive oil, a pinch of salt, and pepper. Spread them evenly on a baking sheet and roast for about 25-30 minutes until tender and slightly crispy.

  • 2

    Meanwhile, in a separate pan, lightly sauté the cauliflower florets with a minced garlic clove and fresh thyme until they get a light char, about 5-7 minutes.

  • 3

    In a medium-sized pot, combine the roasted potatoes, sautéed cauliflower, and cannellini beans. Add the vegetable broth and bring the mixture to a simmer over medium heat, allowing the flavors to meld together for 5-7 minutes.

  • 4

    Remove the pot from heat and use an immersion blender to purée the mixture until smooth, leaving a few small chunks if you prefer added texture.

  • 5

    Stir in the nonfat Greek yogurt and the egg white thoroughly; the egg white will gently cook from the residual heat, boosting the soup’s protein content and creaminess.

  • 6

    Season with additional salt and pepper to taste. Serve warm and enjoy the comforting creaminess of this nutrient-packed soup.