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 silky, comforting bowl of roasted garlic cauliflower potato soup that is perfectly balanced with creamy Greek yogurt and hearty white beans. Roasted garlic lends a rich, deep flavor complemented by the natural sweetness of cauliflower and potato. Finished with a drizzle of olive oil, this soup is both nourishing and satisfying, ideal for a wholesome breakfast, lunch, or dinner.

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NUTRITION

468kcal
Protein
37.9g
Fat
5g
Carbs
71.5g

SERVINGS

1 serving

INGREDIENTS

2 cups chopped Cauliflower (150g)

1 medium Potato (150g)

3 cloves Roasted Garlic (9g)

1/4 cup chopped Onion (40g)

1 cup Vegetable Broth (240g)

1 cup Non-Fat Greek Yogurt (245g)

1/2 cup Cannellini Beans (130g)

1 teaspoon Olive Oil (5g)

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the garlic cloves (in their skins) with a drizzle of olive oil, wrap in foil, and roast for about 20 minutes until soft.

  • 2

    Meanwhile, chop the cauliflower, potato, and onion.

  • 3

    In a large pot, heat a teaspoon of olive oil over medium heat. Sauté the onions until translucent.

  • 4

    Add the chopped potato and cauliflower to the pot, and sauté for another 3-4 minutes.

  • 5

    Pour in the vegetable broth and bring the mixture to a simmer. Add the roasted garlic (squeezing the soft garlic out of its skin) and cannellini beans.

  • 6

    Simmer the soup for 15-20 minutes until the vegetables are tender.

  • 7

    Using an immersion blender, blend the soup until smooth but still slightly textured.

  • 8

    Stir in the non-fat Greek yogurt until fully incorporated. Season with salt and pepper to taste.

  • 9

    Warm the soup gently if needed, being careful not to boil after adding the yogurt, and serve immediately.

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 silky, comforting bowl of roasted garlic cauliflower potato soup that is perfectly balanced with creamy Greek yogurt and hearty white beans. Roasted garlic lends a rich, deep flavor complemented by the natural sweetness of cauliflower and potato. Finished with a drizzle of olive oil, this soup is both nourishing and satisfying, ideal for a wholesome breakfast, lunch, or dinner.

NUTRITION

468kcal
Protein
37.9g
Fat
5g
Carbs
71.5g

SERVINGS

1 serving

INGREDIENTS

2 cups chopped Cauliflower (150g)

1 medium Potato (150g)

3 cloves Roasted Garlic (9g)

1/4 cup chopped Onion (40g)

1 cup Vegetable Broth (240g)

1 cup Non-Fat Greek Yogurt (245g)

1/2 cup Cannellini Beans (130g)

1 teaspoon Olive Oil (5g)

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the garlic cloves (in their skins) with a drizzle of olive oil, wrap in foil, and roast for about 20 minutes until soft.

  • 2

    Meanwhile, chop the cauliflower, potato, and onion.

  • 3

    In a large pot, heat a teaspoon of olive oil over medium heat. Sauté the onions until translucent.

  • 4

    Add the chopped potato and cauliflower to the pot, and sauté for another 3-4 minutes.

  • 5

    Pour in the vegetable broth and bring the mixture to a simmer. Add the roasted garlic (squeezing the soft garlic out of its skin) and cannellini beans.

  • 6

    Simmer the soup for 15-20 minutes until the vegetables are tender.

  • 7

    Using an immersion blender, blend the soup until smooth but still slightly textured.

  • 8

    Stir in the non-fat Greek yogurt until fully incorporated. Season with salt and pepper to taste.

  • 9

    Warm the soup gently if needed, being careful not to boil after adding the yogurt, and serve immediately.