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

Enjoy a lush, velvety soup where tender roasted cauliflower and garlic blend harmoniously with starchy potato and a tangy hit of nonfat Greek yogurt. A drizzle of olive oil enhances the richness, creating a warming bowl that's as nourishing as it is flavorful.

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NUTRITION

493kcal
Protein
42.5g
Fat
14.7g
Carbs
51.5g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Cauliflower (approximately 150g)

1 medium Potato (approximately 150g)

4 cloves Garlic (approximately 12g)

1.5 cups Nonfat Greek Yogurt (approximately 367g)

1 tbsp Olive Oil (approximately 13.5g)

1 cup Low-sodium Chicken Broth (approximately 240g)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss the cauliflower florets and garlic cloves with olive oil, and season lightly with salt and pepper. Spread them out on a baking sheet.

  • 3

    Roast the cauliflower and garlic for 20-25 minutes until tender and slightly caramelized.

  • 4

    Meanwhile, peel and dice the potato into small cubes.

  • 5

    In a medium pot, combine the roasted cauliflower, garlic (squeeze out the softened garlic from its skins if desired), and diced potato with the low-sodium chicken broth.

  • 6

    Bring the mixture to a simmer and cook for about 15 minutes, or until the potato is soft.

  • 7

    Allow the soup to cool slightly, then blend until smooth using an immersion blender or in batches in a countertop blender.

  • 8

    Return the blended soup to low heat and stir in the nonfat Greek yogurt until well incorporated. Do not boil after adding the yogurt to maintain its creamy texture.

  • 9

    Taste and adjust seasoning as needed, then serve warm.

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

Enjoy a lush, velvety soup where tender roasted cauliflower and garlic blend harmoniously with starchy potato and a tangy hit of nonfat Greek yogurt. A drizzle of olive oil enhances the richness, creating a warming bowl that's as nourishing as it is flavorful.

NUTRITION

493kcal
Protein
42.5g
Fat
14.7g
Carbs
51.5g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Cauliflower (approximately 150g)

1 medium Potato (approximately 150g)

4 cloves Garlic (approximately 12g)

1.5 cups Nonfat Greek Yogurt (approximately 367g)

1 tbsp Olive Oil (approximately 13.5g)

1 cup Low-sodium Chicken Broth (approximately 240g)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss the cauliflower florets and garlic cloves with olive oil, and season lightly with salt and pepper. Spread them out on a baking sheet.

  • 3

    Roast the cauliflower and garlic for 20-25 minutes until tender and slightly caramelized.

  • 4

    Meanwhile, peel and dice the potato into small cubes.

  • 5

    In a medium pot, combine the roasted cauliflower, garlic (squeeze out the softened garlic from its skins if desired), and diced potato with the low-sodium chicken broth.

  • 6

    Bring the mixture to a simmer and cook for about 15 minutes, or until the potato is soft.

  • 7

    Allow the soup to cool slightly, then blend until smooth using an immersion blender or in batches in a countertop blender.

  • 8

    Return the blended soup to low heat and stir in the nonfat Greek yogurt until well incorporated. Do not boil after adding the yogurt to maintain its creamy texture.

  • 9

    Taste and adjust seasoning as needed, then serve warm.