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

A comforting, velvety roasted cauliflower and potato soup, enriched with white beans and a touch of Greek yogurt for creaminess. This hearty bowl blends roasted depths with aromatic herbs, delivering a satisfying and protein-packed meal perfect for any time of day.

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NUTRITION

554kcal
Protein
33.4g
Fat
6.7g
Carbs
101.6g

SERVINGS

1 serving

INGREDIENTS

0.5 medium head Cauliflower (300g)

1 medium Potato (150g)

1 cup White Beans (170g)

1/4 cup Plain Nonfat Greek Yogurt

1 tsp Olive Oil

2 cups Low-Sodium Vegetable Broth

0.5 medium Onion, chopped

2 cloves Garlic

1 tsp Paprika

1 tsp Dried Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat oven to 425°F.

  • 2

    Toss cauliflower florets and the cubed potato with olive oil, salt, pepper, paprika, and dried thyme. Spread evenly on a baking sheet.

  • 3

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

  • 4

    In a large pot, sauté chopped onion and minced garlic over medium heat until softened, about 3-4 minutes.

  • 5

    Add the roasted vegetables, white beans, and vegetable broth to the pot. Bring to a simmer.

  • 6

    Use an immersion blender (or transfer in batches to a countertop blender) to blend the soup until smooth with some texture remaining.

  • 7

    Stir in Greek yogurt for creaminess. Adjust salt and pepper to taste and heat gently without boiling.

  • 8

    Serve warm and enjoy your comforting bowl of creamy roasted cauliflower potato 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

A comforting, velvety roasted cauliflower and potato soup, enriched with white beans and a touch of Greek yogurt for creaminess. This hearty bowl blends roasted depths with aromatic herbs, delivering a satisfying and protein-packed meal perfect for any time of day.

NUTRITION

554kcal
Protein
33.4g
Fat
6.7g
Carbs
101.6g

SERVINGS

1 serving

INGREDIENTS

0.5 medium head Cauliflower (300g)

1 medium Potato (150g)

1 cup White Beans (170g)

1/4 cup Plain Nonfat Greek Yogurt

1 tsp Olive Oil

2 cups Low-Sodium Vegetable Broth

0.5 medium Onion, chopped

2 cloves Garlic

1 tsp Paprika

1 tsp Dried Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat oven to 425°F.

  • 2

    Toss cauliflower florets and the cubed potato with olive oil, salt, pepper, paprika, and dried thyme. Spread evenly on a baking sheet.

  • 3

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

  • 4

    In a large pot, sauté chopped onion and minced garlic over medium heat until softened, about 3-4 minutes.

  • 5

    Add the roasted vegetables, white beans, and vegetable broth to the pot. Bring to a simmer.

  • 6

    Use an immersion blender (or transfer in batches to a countertop blender) to blend the soup until smooth with some texture remaining.

  • 7

    Stir in Greek yogurt for creaminess. Adjust salt and pepper to taste and heat gently without boiling.

  • 8

    Serve warm and enjoy your comforting bowl of creamy roasted cauliflower potato soup.