Silky Cauliflower Potato Soup with Crispy Chickpea Crunch

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

Silky Cauliflower Potato Soup with Crispy Chickpea Crunch

YOUR SOLIN GENERATED RECIPE

Silky Cauliflower Potato Soup with Crispy Chickpea Crunch

Savor a creamy, comforting bowl of silky cauliflower and potato soup accented by savory roasted chickpeas for a delightful crunch. This dish marries the velvety smoothness of blended veggies with the satisfying texture of crispy chickpeas and a cool dollop of tangy Greek yogurt.

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NUTRITION

589kcal
Protein
39.7g
Fat
9.2g
Carbs
91g

SERVINGS

1 serving

INGREDIENTS

200g Cauliflower (raw)

150g White Potato (raw)

1 cup Vegetable Broth

0.75 cup Nonfat Greek Yogurt

1 cup Cooked Chickpeas (to be roasted)

1 tsp Olive Oil

1 Garlic Clove

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Rinse and drain the cooked chickpeas, then toss them with 1 teaspoon olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 20-25 minutes until crispy and golden.

  • 2

    Meanwhile, chop the cauliflower into florets and dice the potato into small cubes to ensure even cooking.

  • 3

    In a medium saucepan, heat a splash of water over medium heat; add the minced garlic and sauté until fragrant, about 1 minute.

  • 4

    Add the cauliflower and potato to the pan along with the vegetable broth. Bring to a gentle simmer and cook until the vegetables are tender, approximately 15-20 minutes.

  • 5

    Once cooked, transfer the vegetables and broth to a blender and blend until completely smooth and silky. Season with salt and pepper to taste.

  • 6

    Pour the soup into a serving bowl. Top with a generous drizzle of nonfat Greek yogurt and sprinkle the crispy roasted chickpeas on top.

  • 7

    Enjoy your flavorful and nourishing Silky Cauliflower Potato Soup with Crispy Chickpea Crunch.

Silky Cauliflower Potato Soup with Crispy Chickpea Crunch

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

Silky Cauliflower Potato Soup with Crispy Chickpea Crunch

YOUR SOLIN GENERATED RECIPE

Silky Cauliflower Potato Soup with Crispy Chickpea Crunch

Savor a creamy, comforting bowl of silky cauliflower and potato soup accented by savory roasted chickpeas for a delightful crunch. This dish marries the velvety smoothness of blended veggies with the satisfying texture of crispy chickpeas and a cool dollop of tangy Greek yogurt.

NUTRITION

589kcal
Protein
39.7g
Fat
9.2g
Carbs
91g

SERVINGS

1 serving

INGREDIENTS

200g Cauliflower (raw)

150g White Potato (raw)

1 cup Vegetable Broth

0.75 cup Nonfat Greek Yogurt

1 cup Cooked Chickpeas (to be roasted)

1 tsp Olive Oil

1 Garlic Clove

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Rinse and drain the cooked chickpeas, then toss them with 1 teaspoon olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 20-25 minutes until crispy and golden.

  • 2

    Meanwhile, chop the cauliflower into florets and dice the potato into small cubes to ensure even cooking.

  • 3

    In a medium saucepan, heat a splash of water over medium heat; add the minced garlic and sauté until fragrant, about 1 minute.

  • 4

    Add the cauliflower and potato to the pan along with the vegetable broth. Bring to a gentle simmer and cook until the vegetables are tender, approximately 15-20 minutes.

  • 5

    Once cooked, transfer the vegetables and broth to a blender and blend until completely smooth and silky. Season with salt and pepper to taste.

  • 6

    Pour the soup into a serving bowl. Top with a generous drizzle of nonfat Greek yogurt and sprinkle the crispy roasted chickpeas on top.

  • 7

    Enjoy your flavorful and nourishing Silky Cauliflower Potato Soup with Crispy Chickpea Crunch.