Creamy Roasted Cauliflower Potato Soup

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

Creamy Roasted Cauliflower Potato Soup

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Cauliflower Potato Soup

Savor the comforting warmth of this silky, roasted cauliflower and potato soup, enhanced with creamy nonfat Greek yogurt and a subtle nutty twist from nutritional yeast. This vibrant bowl blends tender roasted veggies with savory cannellini beans and aromatic garlic, creating a satisfying and nutrient-packed meal.

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NUTRITION

542kcal
Protein
39.4g
Fat
10.3g
Carbs
82g

SERVINGS

1 serving

INGREDIENTS

200 grams Cauliflower Florets

1 medium Potato (approx 150g)

1 cup Cannellini Beans (approx 170g)

1/2 cup Nonfat Greek Yogurt (approx 120g)

1 cup Vegetable Broth (approx 240g)

1 small Onion (approx 70g)

2 cloves Garlic

1/2 tablespoon Olive Oil

2 tablespoons Nutritional Yeast

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the cauliflower florets and diced potato with olive oil, salt, and pepper on a baking sheet.

  • 2

    Roast the vegetables in the oven for 25-30 minutes until tender and slightly caramelized.

  • 3

    Meanwhile, finely chop the onion and garlic. In a large pot, sauté them over medium heat until they become soft and fragrant.

  • 4

    Add the roasted vegetables, cannellini beans, and vegetable broth into the pot. Bring the mixture to a simmer.

  • 5

    Allow the soup to simmer for about 10 minutes to marry the flavors.

  • 6

    Remove the pot from heat and stir in the nonfat Greek yogurt and nutritional yeast until well combined. Use an immersion blender to blend the soup until smooth, leaving a bit of texture if desired.

  • 7

    Season with additional salt and pepper to taste. Serve warm and enjoy your comforting bowl of creamy roasted cauliflower potato soup.

Creamy Roasted Cauliflower Potato Soup

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

Creamy Roasted Cauliflower Potato Soup

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Cauliflower Potato Soup

Savor the comforting warmth of this silky, roasted cauliflower and potato soup, enhanced with creamy nonfat Greek yogurt and a subtle nutty twist from nutritional yeast. This vibrant bowl blends tender roasted veggies with savory cannellini beans and aromatic garlic, creating a satisfying and nutrient-packed meal.

NUTRITION

542kcal
Protein
39.4g
Fat
10.3g
Carbs
82g

SERVINGS

1 serving

INGREDIENTS

200 grams Cauliflower Florets

1 medium Potato (approx 150g)

1 cup Cannellini Beans (approx 170g)

1/2 cup Nonfat Greek Yogurt (approx 120g)

1 cup Vegetable Broth (approx 240g)

1 small Onion (approx 70g)

2 cloves Garlic

1/2 tablespoon Olive Oil

2 tablespoons Nutritional Yeast

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the cauliflower florets and diced potato with olive oil, salt, and pepper on a baking sheet.

  • 2

    Roast the vegetables in the oven for 25-30 minutes until tender and slightly caramelized.

  • 3

    Meanwhile, finely chop the onion and garlic. In a large pot, sauté them over medium heat until they become soft and fragrant.

  • 4

    Add the roasted vegetables, cannellini beans, and vegetable broth into the pot. Bring the mixture to a simmer.

  • 5

    Allow the soup to simmer for about 10 minutes to marry the flavors.

  • 6

    Remove the pot from heat and stir in the nonfat Greek yogurt and nutritional yeast until well combined. Use an immersion blender to blend the soup until smooth, leaving a bit of texture if desired.

  • 7

    Season with additional salt and pepper to taste. Serve warm and enjoy your comforting bowl of creamy roasted cauliflower potato soup.