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

Enjoy a velvety, comforting bowl of roasted garlic cauliflower potato soup enhanced with hearty white beans and a dollop of creamy nonfat Greek yogurt, delivering a nourishing balance of protein, fiber, and vibrant flavor notes.

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NUTRITION

452kcal
Protein
37g
Fat
5.5g
Carbs
67g

SERVINGS

1 serving

INGREDIENTS

1 cup Cauliflower (107g)

1 medium Potato (150g)

3 cloves Garlic (15g)

1 tsp Olive Oil (4.5g)

1 cup Vegetable Broth (240g)

1/2 cup White Beans (130g)

1 cup Nonfat Greek Yogurt (245g)

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PREPARATION

  • 1

    Preheat the oven to 400°F. Toss the cauliflower florets, diced potato, and garlic cloves with olive oil, salt, and pepper on a baking sheet.

  • 2

    Roast the vegetables in the oven for 25-30 minutes until they are tender and lightly browned.

  • 3

    Transfer the roasted vegetables into a blender along with the vegetable broth and white beans. Blend until smooth, adding a bit more broth or water if needed for desired consistency.

  • 4

    Pour the blended soup into a saucepan and gently heat over medium-low heat. Stir in the nonfat Greek yogurt until fully incorporated, resulting in a creamy texture.

  • 5

    Adjust seasonings with salt, pepper, and a sprinkle of dried thyme if desired. Serve warm and enjoy a nourishing bowl of 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

Enjoy a velvety, comforting bowl of roasted garlic cauliflower potato soup enhanced with hearty white beans and a dollop of creamy nonfat Greek yogurt, delivering a nourishing balance of protein, fiber, and vibrant flavor notes.

NUTRITION

452kcal
Protein
37g
Fat
5.5g
Carbs
67g

SERVINGS

1 serving

INGREDIENTS

1 cup Cauliflower (107g)

1 medium Potato (150g)

3 cloves Garlic (15g)

1 tsp Olive Oil (4.5g)

1 cup Vegetable Broth (240g)

1/2 cup White Beans (130g)

1 cup Nonfat Greek Yogurt (245g)

PREPARATION

  • 1

    Preheat the oven to 400°F. Toss the cauliflower florets, diced potato, and garlic cloves with olive oil, salt, and pepper on a baking sheet.

  • 2

    Roast the vegetables in the oven for 25-30 minutes until they are tender and lightly browned.

  • 3

    Transfer the roasted vegetables into a blender along with the vegetable broth and white beans. Blend until smooth, adding a bit more broth or water if needed for desired consistency.

  • 4

    Pour the blended soup into a saucepan and gently heat over medium-low heat. Stir in the nonfat Greek yogurt until fully incorporated, resulting in a creamy texture.

  • 5

    Adjust seasonings with salt, pepper, and a sprinkle of dried thyme if desired. Serve warm and enjoy a nourishing bowl of soup.