Creamy Roasted Cauliflower Soup with Herb Drizzle

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

Creamy Roasted Cauliflower Soup with Herb Drizzle

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Cauliflower Soup with Herb Drizzle

A velvety roasted cauliflower soup enriched with chickpeas and lentils, finished with a zesty herb and Greek yogurt drizzle. This comforting bowl offers a perfect harmony of roasted flavors and bright herbal notes, making it an ideal choice for a satisfying meal any time of day.

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NUTRITION

550kcal
Protein
34.2g
Fat
10.8g
Carbs
85.8g

SERVINGS

1 serving

INGREDIENTS

1 medium head Cauliflower (300g)

100g Chickpeas, drained

100g Cooked Lentils

1 medium Onion (110g)

3 cloves Garlic (9g)

2 cups Low-Sodium Vegetable Broth (480g)

1 cup Unsweetened Almond Milk (240g)

1 teaspoon Olive Oil (5g)

1/4 cup Plain Nonfat Greek Yogurt (60g)

2 Tbsp Fresh Parsley (8g)

2 Tbsp Fresh Basil (8g)

1 teaspoon Lemon Juice (5g)

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PREPARATION

  • 1

    Preheat the oven to 400°F. Cut the cauliflower into florets and toss with olive oil, salt, and pepper.

  • 2

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

  • 3

    While the cauliflower roasts, roughly chop the onion and garlic. In a large pot, sauté the onion and garlic over medium heat until translucent.

  • 4

    Add the roasted cauliflower, drained chickpeas, and cooked lentils to the pot.

  • 5

    Pour in the vegetable broth and almond milk. Bring to a simmer and let it cook for about 10 minutes to blend the flavors.

  • 6

    Using an immersion blender or a countertop blender, blend the mixture until smooth and creamy. Adjust seasoning with salt and pepper as needed.

  • 7

    For the herb drizzle, combine the Greek yogurt, chopped parsley, chopped basil, and lemon juice in a small bowl. Stir well.

  • 8

    Ladle the soup into bowls and drizzle the herb yogurt mixture over the top. Serve warm and enjoy.

Creamy Roasted Cauliflower Soup with Herb Drizzle

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

Creamy Roasted Cauliflower Soup with Herb Drizzle

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Cauliflower Soup with Herb Drizzle

A velvety roasted cauliflower soup enriched with chickpeas and lentils, finished with a zesty herb and Greek yogurt drizzle. This comforting bowl offers a perfect harmony of roasted flavors and bright herbal notes, making it an ideal choice for a satisfying meal any time of day.

NUTRITION

550kcal
Protein
34.2g
Fat
10.8g
Carbs
85.8g

SERVINGS

1 serving

INGREDIENTS

1 medium head Cauliflower (300g)

100g Chickpeas, drained

100g Cooked Lentils

1 medium Onion (110g)

3 cloves Garlic (9g)

2 cups Low-Sodium Vegetable Broth (480g)

1 cup Unsweetened Almond Milk (240g)

1 teaspoon Olive Oil (5g)

1/4 cup Plain Nonfat Greek Yogurt (60g)

2 Tbsp Fresh Parsley (8g)

2 Tbsp Fresh Basil (8g)

1 teaspoon Lemon Juice (5g)

PREPARATION

  • 1

    Preheat the oven to 400°F. Cut the cauliflower into florets and toss with olive oil, salt, and pepper.

  • 2

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

  • 3

    While the cauliflower roasts, roughly chop the onion and garlic. In a large pot, sauté the onion and garlic over medium heat until translucent.

  • 4

    Add the roasted cauliflower, drained chickpeas, and cooked lentils to the pot.

  • 5

    Pour in the vegetable broth and almond milk. Bring to a simmer and let it cook for about 10 minutes to blend the flavors.

  • 6

    Using an immersion blender or a countertop blender, blend the mixture until smooth and creamy. Adjust seasoning with salt and pepper as needed.

  • 7

    For the herb drizzle, combine the Greek yogurt, chopped parsley, chopped basil, and lemon juice in a small bowl. Stir well.

  • 8

    Ladle the soup into bowls and drizzle the herb yogurt mixture over the top. Serve warm and enjoy.