Name: Creamy Roasted Potato and Cauliflower Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 150g Potato; 200g Cauliflower; 1 small Onion; 1 Garlic Clove; 1 tbsp Olive Oil; 1 cup Nonfat Greek Yogurt; 1 cup Low Sodium Vegetable Broth; 1 tsp Dried Thyme; Salt and Pepper to taste

Creamy Roasted Potato and Cauliflower Soup

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

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Potato and Cauliflower Soup

A velvety, comforting soup featuring lightly roasted potatoes and cauliflower blended with aromatic garlic and onion. Finished with a dollop of nonfat Greek yogurt, this soup balances creaminess with a subtle roasted flavor, making it a delicious option any time of day.

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NUTRITION

Protein

36g

Fat

14.8g

Carbs

58.7g

SERVINGS

1 serving

INGREDIENTS

150g Potato

200g Cauliflower

1 small Onion

1 Garlic Clove

1 tbsp Olive Oil

1 cup Nonfat Greek Yogurt

1 cup Low Sodium Vegetable Broth

1 tsp Dried Thyme

Salt and Pepper to taste

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PREPARATION

1
Preheat the oven to 400°F (200°C).
2
Chop the potato and cauliflower into bite-sized pieces. Toss them with olive oil, a pinch of salt, pepper, and dried thyme.
3
Spread the vegetables on a baking sheet and roast for 25-30 minutes until tender and slightly golden.
4
While the vegetables roast, roughly chop the onion and garlic.
5
In a large pot, lightly sauté the onion and garlic over medium heat until softened, about 5 minutes.
6
Add the roasted vegetables and vegetable broth to the pot. Bring to a simmer for 5 minutes to allow the flavors to blend.
7
Remove the pot from heat and use an immersion blender to blend the soup until smooth, or blend in batches in a blender.
8
Stir in the nonfat Greek yogurt until fully incorporated, creating a creamy texture.
9
Taste and adjust salt and pepper as needed before serving.