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, warming soup featuring roasted garlic, tender cauliflower, and hearty potato blended with white beans and nonfat Greek yogurt for a protein boost. This creamy bowl delivers a savory comfort with a light, modern twist, perfect for breakfast, lunch, or dinner.

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NUTRITION

948kcal
Protein
66.2g
Fat
16.5g
Carbs
135g

SERVINGS

1 serving

INGREDIENTS

1 medium head Cauliflower (600g)

1 medium Potato (150g)

1.5 cups White Beans (255g)

1 cup Nonfat Greek Yogurt (245g)

1 head Garlic (40g)

1 tablespoon Olive Oil (14g)

4 cups Vegetable Broth (960g)

1 teaspoon Dried Thyme

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Separate the garlic cloves from the head, drizzle them with a little olive oil, wrap in foil, and roast for about 25-30 minutes until soft and caramelized.

  • 3

    While the garlic roasts, chop the cauliflower into florets and dice the potato into cubes.

  • 4

    In a large pot, heat the remaining olive oil over medium heat. Add the diced potato and cauliflower florets, and sauté for 5-7 minutes.

  • 5

    Once the garlic is roasted, squeeze the softened cloves out of their skins and add to the pot along with the white beans and dried thyme.

  • 6

    Pour in the vegetable broth, bring the mixture to a simmer, and cook for another 15-20 minutes until the vegetables are tender.

  • 7

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

  • 8

    Stir in the nonfat Greek yogurt for extra creaminess and protein. Season with salt and pepper to taste, then reheat gently if needed.

  • 9

    Serve warm and enjoy the comforting, creamy texture of this nutrient-packed soup.

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, warming soup featuring roasted garlic, tender cauliflower, and hearty potato blended with white beans and nonfat Greek yogurt for a protein boost. This creamy bowl delivers a savory comfort with a light, modern twist, perfect for breakfast, lunch, or dinner.

NUTRITION

948kcal
Protein
66.2g
Fat
16.5g
Carbs
135g

SERVINGS

1 serving

INGREDIENTS

1 medium head Cauliflower (600g)

1 medium Potato (150g)

1.5 cups White Beans (255g)

1 cup Nonfat Greek Yogurt (245g)

1 head Garlic (40g)

1 tablespoon Olive Oil (14g)

4 cups Vegetable Broth (960g)

1 teaspoon Dried Thyme

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Separate the garlic cloves from the head, drizzle them with a little olive oil, wrap in foil, and roast for about 25-30 minutes until soft and caramelized.

  • 3

    While the garlic roasts, chop the cauliflower into florets and dice the potato into cubes.

  • 4

    In a large pot, heat the remaining olive oil over medium heat. Add the diced potato and cauliflower florets, and sauté for 5-7 minutes.

  • 5

    Once the garlic is roasted, squeeze the softened cloves out of their skins and add to the pot along with the white beans and dried thyme.

  • 6

    Pour in the vegetable broth, bring the mixture to a simmer, and cook for another 15-20 minutes until the vegetables are tender.

  • 7

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

  • 8

    Stir in the nonfat Greek yogurt for extra creaminess and protein. Season with salt and pepper to taste, then reheat gently if needed.

  • 9

    Serve warm and enjoy the comforting, creamy texture of this nutrient-packed soup.