Creamy Roasted Potato and Cauliflower Soup

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

Creamy Roasted Potato and Cauliflower Soup

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Potato and Cauliflower Soup

Savor the cozy, velvety richness of roasted potato and cauliflower infused with aromatic garlic and thyme, perfectly blended with white beans and nonfat Greek yogurt. This comforting soup offers a delicate balance of smooth creaminess with a satisfying texture, making it an ideal meal for a nourishing dinner.

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NUTRITION

504kcal
Protein
37.6g
Fat
5.6g
Carbs
82g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato (~150g)

1/2 head Cauliflower (~300g)

1/2 cup White Beans (canned, drained; ~130g)

6 oz Nonfat Greek Yogurt (~170g)

1 small Onion (~70g)

2 cloves Garlic (~6g)

1 tsp Olive Oil (~5g)

2 cups Vegetable Broth

1/2 tsp Dried Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Dice the potato and break the cauliflower into florets. Toss both with olive oil, dried thyme, salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet and roast for 25-30 minutes until tender and lightly browned.

  • 4

    While the vegetables roast, finely chop the onion and garlic. Sauté them in a small pot over medium heat until soft and translucent.

  • 5

    Add the roasted vegetables and white beans to the pot. Pour in the vegetable broth and let it simmer for about 10 minutes to meld the flavors.

  • 6

    Turn off the heat and use an immersion blender to partially blend the soup, leaving some chunks for texture.

  • 7

    Stir in the nonfat Greek yogurt until the soup is creamy and well combined. Adjust seasoning with salt and pepper if needed.

  • 8

    Serve warm and enjoy your nourishing, protein-packed soup.

Creamy Roasted Potato and Cauliflower Soup

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

Creamy Roasted Potato and Cauliflower Soup

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Potato and Cauliflower Soup

Savor the cozy, velvety richness of roasted potato and cauliflower infused with aromatic garlic and thyme, perfectly blended with white beans and nonfat Greek yogurt. This comforting soup offers a delicate balance of smooth creaminess with a satisfying texture, making it an ideal meal for a nourishing dinner.

NUTRITION

504kcal
Protein
37.6g
Fat
5.6g
Carbs
82g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato (~150g)

1/2 head Cauliflower (~300g)

1/2 cup White Beans (canned, drained; ~130g)

6 oz Nonfat Greek Yogurt (~170g)

1 small Onion (~70g)

2 cloves Garlic (~6g)

1 tsp Olive Oil (~5g)

2 cups Vegetable Broth

1/2 tsp Dried Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Dice the potato and break the cauliflower into florets. Toss both with olive oil, dried thyme, salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet and roast for 25-30 minutes until tender and lightly browned.

  • 4

    While the vegetables roast, finely chop the onion and garlic. Sauté them in a small pot over medium heat until soft and translucent.

  • 5

    Add the roasted vegetables and white beans to the pot. Pour in the vegetable broth and let it simmer for about 10 minutes to meld the flavors.

  • 6

    Turn off the heat and use an immersion blender to partially blend the soup, leaving some chunks for texture.

  • 7

    Stir in the nonfat Greek yogurt until the soup is creamy and well combined. Adjust seasoning with salt and pepper if needed.

  • 8

    Serve warm and enjoy your nourishing, protein-packed soup.