Name: Creamy Roasted Cauliflower Potato Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 150g Cauliflower; 150g Potato; 150g White Beans; 1 cup Low-Fat Greek Yogurt; 1 medium Onion; 2 cloves Garlic; 1 tbsp Olive Oil; 2 cups Vegetable Broth; Salt & Pepper to taste

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

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Cauliflower Potato Soup

Enjoy a velvety and comforting bowl of soup featuring roasted cauliflower, tender potatoes, and hearty white beans, all blended with a touch of creamy Greek yogurt for richness. The natural sweetness of the roasted vegetables is enhanced by aromatic garlic and onion, creating a balanced, satisfying dish perfect for any meal.

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NUTRITION

Protein

32.7g

Fat

15.1g

Carbs

79g

SERVINGS

1 serving

INGREDIENTS

150g Cauliflower

150g Potato

150g White Beans

1 cup Low-Fat Greek Yogurt

1 medium Onion

2 cloves Garlic

1 tbsp Olive Oil

2 cups Vegetable Broth

Salt & Pepper to taste

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PREPARATION

1
Preheat your oven to 400°F.
2
Cut the cauliflower into florets and dice the potato into similar sized cubes. Toss them with olive oil, salt, and pepper.
3
Spread the vegetables on a baking sheet and roast in the oven for 25-30 minutes until tender and slightly caramelized.
4
While the vegetables are roasting, roughly chop the onion and garlic. Sauté them in a large pot over medium heat until soft and fragrant.
5
Once the roasted vegetables are ready, add them to the pot along with the white beans and vegetable broth. Bring to a simmer and let cook for 10 minutes to meld the flavors.
6
Use an immersion blender or transfer the mixture in batches to a blender. Blend until smooth and creamy.
7
Return the soup to low heat and stir in the low-fat Greek yogurt. Adjust seasoning with salt and pepper as needed.
8
Serve warm and enjoy your hearty, nutritious soup.