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 roasted soup featuring tender potatoes and cauliflower, brought together with savory aromatics and a dollop of creamy Greek yogurt. Enjoy the comforting warmth and subtle tanginess in every spoonful.

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NUTRITION

475kcal
Protein
32.2g
Fat
15.5g
Carbs
55g

SERVINGS

1 serving

INGREDIENTS

1 medium Potato (150g)

3 cups chopped Cauliflower (≈210g)

1 small Onion (70g)

2 cloves Garlic

1 tablespoon Olive Oil

2 cups Low-Sodium Chicken Broth

1 cup Nonfat Greek Yogurt

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F. Toss the chopped potato and cauliflower florets with olive oil, salt, and pepper on a baking sheet.

  • 2

    Roast the vegetables in the oven for 25-30 minutes or until tender and lightly browned.

  • 3

    Meanwhile, in a large pot, sauté the chopped onion and minced garlic over medium heat until translucent and fragrant.

  • 4

    Add the roasted vegetables to the pot along with the chicken broth. Bring the mixture to a simmer.

  • 5

    Use an immersion blender to blend the soup until smooth and creamy, or transfer batches to a countertop blender.

  • 6

    Stir in the nonfat Greek yogurt to add creaminess and additional protein. Adjust salt and pepper to taste.

  • 7

    Heat gently if needed, but do not boil once the yogurt is added. Serve warm.

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 roasted soup featuring tender potatoes and cauliflower, brought together with savory aromatics and a dollop of creamy Greek yogurt. Enjoy the comforting warmth and subtle tanginess in every spoonful.

NUTRITION

475kcal
Protein
32.2g
Fat
15.5g
Carbs
55g

SERVINGS

1 serving

INGREDIENTS

1 medium Potato (150g)

3 cups chopped Cauliflower (≈210g)

1 small Onion (70g)

2 cloves Garlic

1 tablespoon Olive Oil

2 cups Low-Sodium Chicken Broth

1 cup Nonfat Greek Yogurt

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F. Toss the chopped potato and cauliflower florets with olive oil, salt, and pepper on a baking sheet.

  • 2

    Roast the vegetables in the oven for 25-30 minutes or until tender and lightly browned.

  • 3

    Meanwhile, in a large pot, sauté the chopped onion and minced garlic over medium heat until translucent and fragrant.

  • 4

    Add the roasted vegetables to the pot along with the chicken broth. Bring the mixture to a simmer.

  • 5

    Use an immersion blender to blend the soup until smooth and creamy, or transfer batches to a countertop blender.

  • 6

    Stir in the nonfat Greek yogurt to add creaminess and additional protein. Adjust salt and pepper to taste.

  • 7

    Heat gently if needed, but do not boil once the yogurt is added. Serve warm.