Creamy Cauliflower Potato Chowder

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

Creamy Cauliflower Potato Chowder

YOUR SOLIN GENERATED RECIPE

Creamy Cauliflower Potato Chowder

A hearty, comforting bowl of chowder featuring tender cauliflower and diced potato in a creamy broth enriched with nutritious cannellini beans, lentils, and a touch of nutritional yeast. This chowder is simmered with aromatic onions, garlic, and fresh thyme, delivering warmth and flavor in every spoonful.

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NUTRITION

529kcal
Protein
38.6g
Fat
9g
Carbs
84.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Cauliflower Florets (107g)

1 medium Potato (150g), diced

1 cup Cannellini Beans (260g)

0.5 cup Cooked Lentils (99g)

1 cup Unsweetened Almond Milk (240g)

1 cup Vegetable Broth (240g)

2 tablespoons Nutritional Yeast (16g)

1 teaspoon Olive Oil (4.5g)

0.25 cup chopped Onion (40g)

2 cloves Garlic (6g)

1 teaspoon Fresh Thyme

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PREPARATION

  • 1

    In a medium pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent and fragrant.

  • 2

    Add the diced potato and cauliflower florets to the pot. Stir to combine with the onions and garlic.

  • 3

    Pour in the vegetable broth and unsweetened almond milk. Bring the mixture to a simmer.

  • 4

    Stir in the cannellini beans and cooked lentils. Let the chowder simmer for about 15 minutes, or until the vegetables are tender.

  • 5

    Sprinkle in the nutritional yeast and fresh thyme, stirring well to incorporate the flavors.

  • 6

    Adjust seasoning with salt and pepper to taste. Using a potato masher or immersion blender, gently mash some of the vegetables to create a slightly creamy texture while leaving some chunks intact.

  • 7

    Let the chowder simmer for an additional 5 minutes to meld the flavors. Serve hot and enjoy your creamy, comforting chowder.

Creamy Cauliflower Potato Chowder

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

Creamy Cauliflower Potato Chowder

YOUR SOLIN GENERATED RECIPE

Creamy Cauliflower Potato Chowder

A hearty, comforting bowl of chowder featuring tender cauliflower and diced potato in a creamy broth enriched with nutritious cannellini beans, lentils, and a touch of nutritional yeast. This chowder is simmered with aromatic onions, garlic, and fresh thyme, delivering warmth and flavor in every spoonful.

NUTRITION

529kcal
Protein
38.6g
Fat
9g
Carbs
84.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Cauliflower Florets (107g)

1 medium Potato (150g), diced

1 cup Cannellini Beans (260g)

0.5 cup Cooked Lentils (99g)

1 cup Unsweetened Almond Milk (240g)

1 cup Vegetable Broth (240g)

2 tablespoons Nutritional Yeast (16g)

1 teaspoon Olive Oil (4.5g)

0.25 cup chopped Onion (40g)

2 cloves Garlic (6g)

1 teaspoon Fresh Thyme

PREPARATION

  • 1

    In a medium pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent and fragrant.

  • 2

    Add the diced potato and cauliflower florets to the pot. Stir to combine with the onions and garlic.

  • 3

    Pour in the vegetable broth and unsweetened almond milk. Bring the mixture to a simmer.

  • 4

    Stir in the cannellini beans and cooked lentils. Let the chowder simmer for about 15 minutes, or until the vegetables are tender.

  • 5

    Sprinkle in the nutritional yeast and fresh thyme, stirring well to incorporate the flavors.

  • 6

    Adjust seasoning with salt and pepper to taste. Using a potato masher or immersion blender, gently mash some of the vegetables to create a slightly creamy texture while leaving some chunks intact.

  • 7

    Let the chowder simmer for an additional 5 minutes to meld the flavors. Serve hot and enjoy your creamy, comforting chowder.