Creamy Roasted Cauliflower Soup with Herb Garnish

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

Creamy Roasted Cauliflower Soup with Herb Garnish

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Cauliflower Soup with Herb Garnish

A velvety, comforting roasted cauliflower soup blended with a touch of creamy Greek yogurt and tender white beans for extra protein. Finished with a bright mix of fresh herbs, this dish offers a satisfying balance of flavors and textures, perfect for any time of day.

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NUTRITION

489kcal
Protein
35g
Fat
15.2g
Carbs
58.4g

SERVINGS

1 serving

INGREDIENTS

1 medium head Cauliflower (~600g)

2 cups Low-Sodium Vegetable Broth (~480g)

0.75 cup Nonfat Plain Greek Yogurt (~170g)

0.5 cup White Beans (Cannellini) (~125g)

1 medium Yellow Onion (~70g)

2 Garlic Cloves

1 tablespoon Olive Oil

2 tablespoons Fresh Mixed Herbs (Parsley & Chives)

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Cut the cauliflower into florets and toss with olive oil, salt, and pepper.

  • 2

    Spread the cauliflower evenly on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.

  • 3

    In a large pot, heat a small amount of olive oil over medium heat. Add chopped onion and minced garlic, cooking until softened and fragrant.

  • 4

    Add the roasted cauliflower, vegetable broth, and white beans to the pot. Bring to a simmer and let cook for 10 minutes for the flavors to meld.

  • 5

    Remove the pot from heat and allow it to cool slightly. Then blend the mixture until smooth using an immersion blender or by transferring to a countertop blender in batches.

  • 6

    Return the soup to low heat and stir in the Greek yogurt, warming gently without boiling to preserve its creaminess. Adjust salt and black pepper to taste.

  • 7

    Ladle the soup into bowls and garnish with fresh mixed herbs. Serve warm and enjoy your creamy, protein-packed soup.

Creamy Roasted Cauliflower Soup with Herb Garnish

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

Creamy Roasted Cauliflower Soup with Herb Garnish

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Cauliflower Soup with Herb Garnish

A velvety, comforting roasted cauliflower soup blended with a touch of creamy Greek yogurt and tender white beans for extra protein. Finished with a bright mix of fresh herbs, this dish offers a satisfying balance of flavors and textures, perfect for any time of day.

NUTRITION

489kcal
Protein
35g
Fat
15.2g
Carbs
58.4g

SERVINGS

1 serving

INGREDIENTS

1 medium head Cauliflower (~600g)

2 cups Low-Sodium Vegetable Broth (~480g)

0.75 cup Nonfat Plain Greek Yogurt (~170g)

0.5 cup White Beans (Cannellini) (~125g)

1 medium Yellow Onion (~70g)

2 Garlic Cloves

1 tablespoon Olive Oil

2 tablespoons Fresh Mixed Herbs (Parsley & Chives)

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Cut the cauliflower into florets and toss with olive oil, salt, and pepper.

  • 2

    Spread the cauliflower evenly on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.

  • 3

    In a large pot, heat a small amount of olive oil over medium heat. Add chopped onion and minced garlic, cooking until softened and fragrant.

  • 4

    Add the roasted cauliflower, vegetable broth, and white beans to the pot. Bring to a simmer and let cook for 10 minutes for the flavors to meld.

  • 5

    Remove the pot from heat and allow it to cool slightly. Then blend the mixture until smooth using an immersion blender or by transferring to a countertop blender in batches.

  • 6

    Return the soup to low heat and stir in the Greek yogurt, warming gently without boiling to preserve its creaminess. Adjust salt and black pepper to taste.

  • 7

    Ladle the soup into bowls and garnish with fresh mixed herbs. Serve warm and enjoy your creamy, protein-packed soup.