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

Savor a velvety, comforting bowl of roasted garlic cauliflower and potato soup accented by tangy Greek yogurt and hearty white beans, with tender shredded chicken for a protein boost. This elegantly balanced soup features caramelized roasted garlic, lightly sautéed onions, and a delicate blend of herbs, perfect for a satisfying meal any time of day.

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NUTRITION

580kcal
Protein
56.4g
Fat
8g
Carbs
72g

SERVINGS

1 serving

INGREDIENTS

100 g Chicken Breast (cooked, shredded)

1 cup Cauliflower Florets (roasted)

1 medium Potato (diced)

1/2 cup White Beans (drained)

1/2 cup Nonfat Greek Yogurt

2 cups Low-Sodium Broth

1/3 head Roasted Garlic (roughly 3 cloves)

1 small Onion (chopped)

1/4 tbsp Olive Oil

Herbs and Spices (thyme, rosemary, salt, pepper)

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PREPARATION

  • 1

    Preheat the oven to 400°F. Toss cauliflower florets and separated garlic cloves with 1/4 tbsp olive oil, salt, pepper, and a pinch of rosemary. Roast on a baking sheet for 20-25 minutes until golden and tender.

  • 2

    While the cauliflower roasts, dice the potato and chop the small onion. In a medium pot, sauté the onion over medium heat until softened.

  • 3

    Add the diced potato to the pot along with the low-sodium broth and bring to a simmer. Let the potato cook for about 10-12 minutes until tender.

  • 4

    Add the roasted cauliflower, roasted garlic, and white beans to the pot. Simmer for another 5 minutes.

  • 5

    Using an immersion blender, blend the soup until smooth with a few chunky bits remaining for texture. (Alternatively, blend in batches ensuring caution with hot liquids.)

  • 6

    Stir in the nonfat Greek yogurt to create a creamy consistency and add shredded, cooked chicken breast for an extra protein boost.

  • 7

    Season with thyme, salt, and pepper to taste. Warm through for another 2 minutes and serve hot.

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

Savor a velvety, comforting bowl of roasted garlic cauliflower and potato soup accented by tangy Greek yogurt and hearty white beans, with tender shredded chicken for a protein boost. This elegantly balanced soup features caramelized roasted garlic, lightly sautéed onions, and a delicate blend of herbs, perfect for a satisfying meal any time of day.

NUTRITION

580kcal
Protein
56.4g
Fat
8g
Carbs
72g

SERVINGS

1 serving

INGREDIENTS

100 g Chicken Breast (cooked, shredded)

1 cup Cauliflower Florets (roasted)

1 medium Potato (diced)

1/2 cup White Beans (drained)

1/2 cup Nonfat Greek Yogurt

2 cups Low-Sodium Broth

1/3 head Roasted Garlic (roughly 3 cloves)

1 small Onion (chopped)

1/4 tbsp Olive Oil

Herbs and Spices (thyme, rosemary, salt, pepper)

PREPARATION

  • 1

    Preheat the oven to 400°F. Toss cauliflower florets and separated garlic cloves with 1/4 tbsp olive oil, salt, pepper, and a pinch of rosemary. Roast on a baking sheet for 20-25 minutes until golden and tender.

  • 2

    While the cauliflower roasts, dice the potato and chop the small onion. In a medium pot, sauté the onion over medium heat until softened.

  • 3

    Add the diced potato to the pot along with the low-sodium broth and bring to a simmer. Let the potato cook for about 10-12 minutes until tender.

  • 4

    Add the roasted cauliflower, roasted garlic, and white beans to the pot. Simmer for another 5 minutes.

  • 5

    Using an immersion blender, blend the soup until smooth with a few chunky bits remaining for texture. (Alternatively, blend in batches ensuring caution with hot liquids.)

  • 6

    Stir in the nonfat Greek yogurt to create a creamy consistency and add shredded, cooked chicken breast for an extra protein boost.

  • 7

    Season with thyme, salt, and pepper to taste. Warm through for another 2 minutes and serve hot.