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

A velvety, comforting soup featuring tender roasted cauliflower and potato with a burst of caramelized garlic. Finished with a rich nonfat Greek yogurt swirl and enhanced by white beans for an extra protein boost, this soup is both satisfying and balanced.

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NUTRITION

428kcal
Protein
32.9g
Fat
5.3g
Carbs
64.5g

SERVINGS

1 serving

INGREDIENTS

1 cup roasted cauliflower (150g)

1 medium potato (150g)

1 cup nonfat Greek yogurt (245g)

1/4 cup white beans (45g)

1.5 cups vegetable broth (355g)

1 tsp olive oil (5g)

1/4 cup chopped onion (40g)

3 roasted garlic cloves (9g)

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PREPARATION

  • 1

    Preheat your oven to 400°F. Toss cauliflower florets with a drizzle of olive oil and a pinch of salt, and roast on a baking sheet for 20-25 minutes until tender and slightly caramelized.

  • 2

    While the cauliflower roasts, peel and dice the potato into small cubes and roughly chop the onion.

  • 3

    In a medium pot, heat the remaining olive oil over medium heat. Sauté the chopped onion until softened, then add the roasted garlic cloves and stir briefly.

  • 4

    Add the diced potato, roasted cauliflower, white beans, and vegetable broth to the pot. Bring the mixture to a simmer and cook for about 15 minutes or until the potato is tender.

  • 5

    Remove the pot from heat and use an immersion blender to blend the soup until smooth, leaving a bit of texture if desired.

  • 6

    Stir in the nonfat Greek yogurt until fully incorporated, creating a creamy consistency.

  • 7

    Season with salt and pepper to taste, and 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

A velvety, comforting soup featuring tender roasted cauliflower and potato with a burst of caramelized garlic. Finished with a rich nonfat Greek yogurt swirl and enhanced by white beans for an extra protein boost, this soup is both satisfying and balanced.

NUTRITION

428kcal
Protein
32.9g
Fat
5.3g
Carbs
64.5g

SERVINGS

1 serving

INGREDIENTS

1 cup roasted cauliflower (150g)

1 medium potato (150g)

1 cup nonfat Greek yogurt (245g)

1/4 cup white beans (45g)

1.5 cups vegetable broth (355g)

1 tsp olive oil (5g)

1/4 cup chopped onion (40g)

3 roasted garlic cloves (9g)

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss cauliflower florets with a drizzle of olive oil and a pinch of salt, and roast on a baking sheet for 20-25 minutes until tender and slightly caramelized.

  • 2

    While the cauliflower roasts, peel and dice the potato into small cubes and roughly chop the onion.

  • 3

    In a medium pot, heat the remaining olive oil over medium heat. Sauté the chopped onion until softened, then add the roasted garlic cloves and stir briefly.

  • 4

    Add the diced potato, roasted cauliflower, white beans, and vegetable broth to the pot. Bring the mixture to a simmer and cook for about 15 minutes or until the potato is tender.

  • 5

    Remove the pot from heat and use an immersion blender to blend the soup until smooth, leaving a bit of texture if desired.

  • 6

    Stir in the nonfat Greek yogurt until fully incorporated, creating a creamy consistency.

  • 7

    Season with salt and pepper to taste, and serve warm.