Creamy Roasted Potato Cauliflower Soup

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Roasted Potato Cauliflower Soup

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Potato Cauliflower Soup

A velvety, comforting soup that marries the rustic flavors of roasted potato and cauliflower with a creamy finish from Greek yogurt and hearty white beans. Each spoonful delivers a balanced mix of savory roasted vegetables, a hint of sautéed onion and garlic, and a smooth, satisfying texture perfect for a nourishing meal.

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NUTRITION

490kcal
Protein
32.2g
Fat
5.6g
Carbs
79g

SERVINGS

1 serving

INGREDIENTS

1 medium Potato (150g)

150g Cauliflower

1/2 medium Onion (55g)

1 tsp Olive Oil (5g)

1 cup Vegetable Broth (240g)

1 cup Nonfat Greek Yogurt (245g)

1/2 cup White Beans (125g)

2 cloves Garlic

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PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the diced potato and cauliflower florets with olive oil, salt, and pepper, then spread them on a baking sheet.

  • 2

    Roast the vegetables in the oven for 20-25 minutes until they are tender and slightly caramelized.

  • 3

    Meanwhile, heat a small pot over medium heat and lightly sauté the chopped onion and minced garlic until aromatic and softened.

  • 4

    Add the roasted vegetables to the pot along with the vegetable broth. Bring the mixture to a simmer for about 5 minutes to blend the flavors.

  • 5

    Remove the pot from heat and use an immersion blender to purée the soup until it reaches a creamy texture. Alternatively, blend in batches in a countertop blender.

  • 6

    Stir in the Greek yogurt and white beans, gently heating the soup on low heat to combine the flavors without boiling, which could affect the creaminess of the yogurt.

  • 7

    Taste and adjust seasonings with salt and pepper as needed before serving warm.

Creamy Roasted Potato Cauliflower Soup

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Roasted Potato Cauliflower Soup

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Potato Cauliflower Soup

A velvety, comforting soup that marries the rustic flavors of roasted potato and cauliflower with a creamy finish from Greek yogurt and hearty white beans. Each spoonful delivers a balanced mix of savory roasted vegetables, a hint of sautéed onion and garlic, and a smooth, satisfying texture perfect for a nourishing meal.

NUTRITION

490kcal
Protein
32.2g
Fat
5.6g
Carbs
79g

SERVINGS

1 serving

INGREDIENTS

1 medium Potato (150g)

150g Cauliflower

1/2 medium Onion (55g)

1 tsp Olive Oil (5g)

1 cup Vegetable Broth (240g)

1 cup Nonfat Greek Yogurt (245g)

1/2 cup White Beans (125g)

2 cloves Garlic

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the diced potato and cauliflower florets with olive oil, salt, and pepper, then spread them on a baking sheet.

  • 2

    Roast the vegetables in the oven for 20-25 minutes until they are tender and slightly caramelized.

  • 3

    Meanwhile, heat a small pot over medium heat and lightly sauté the chopped onion and minced garlic until aromatic and softened.

  • 4

    Add the roasted vegetables to the pot along with the vegetable broth. Bring the mixture to a simmer for about 5 minutes to blend the flavors.

  • 5

    Remove the pot from heat and use an immersion blender to purée the soup until it reaches a creamy texture. Alternatively, blend in batches in a countertop blender.

  • 6

    Stir in the Greek yogurt and white beans, gently heating the soup on low heat to combine the flavors without boiling, which could affect the creaminess of the yogurt.

  • 7

    Taste and adjust seasonings with salt and pepper as needed before serving warm.