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

Enjoy a velvety, comforting bowl of roasted cauliflower and potato soup, enriched with creamy nonfat Greek yogurt and hearty white beans for a protein-packed twist. This soup delivers a balanced blend of textures and flavors that warms you from the inside out.

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NUTRITION

510kcal
Protein
33.5g
Fat
5.8g
Carbs
84.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Cauliflower florets (107g)

1 medium Potato (150g)

1 cup White Beans (172g)

1/2 cup Nonfat Greek Yogurt (120g)

1 tsp Olive Oil (4.5g)

1 cup Vegetable Broth (240g)

2 cloves Garlic

1/2 medium Onion (55g)

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F (200°C). Toss the cauliflower florets and potato cubes with olive oil, salt, and pepper, and spread on a baking sheet.

  • 2

    Roast the vegetables for about 25-30 minutes until tender and slightly golden, stirring halfway through for even cooking.

  • 3

    While the vegetables roast, heat a small saucepan over medium heat. Sauté minced garlic and chopped onion in a splash of olive oil (or a little water for a lighter option) until soft and translucent.

  • 4

    Add the roasted vegetables to the saucepan along with the vegetable broth and white beans. Bring to a simmer for about 5 minutes, allowing the flavors to meld.

  • 5

    Remove from heat and blend the mixture until smooth using an immersion blender or by transferring in batches to a countertop blender.

  • 6

    Stir in the nonfat Greek yogurt to achieve a creamy consistency. Adjust seasoning with additional salt and pepper if needed.

  • 7

    Serve warm and enjoy your protein-boosted, 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

Enjoy a velvety, comforting bowl of roasted cauliflower and potato soup, enriched with creamy nonfat Greek yogurt and hearty white beans for a protein-packed twist. This soup delivers a balanced blend of textures and flavors that warms you from the inside out.

NUTRITION

510kcal
Protein
33.5g
Fat
5.8g
Carbs
84.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Cauliflower florets (107g)

1 medium Potato (150g)

1 cup White Beans (172g)

1/2 cup Nonfat Greek Yogurt (120g)

1 tsp Olive Oil (4.5g)

1 cup Vegetable Broth (240g)

2 cloves Garlic

1/2 medium Onion (55g)

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C). Toss the cauliflower florets and potato cubes with olive oil, salt, and pepper, and spread on a baking sheet.

  • 2

    Roast the vegetables for about 25-30 minutes until tender and slightly golden, stirring halfway through for even cooking.

  • 3

    While the vegetables roast, heat a small saucepan over medium heat. Sauté minced garlic and chopped onion in a splash of olive oil (or a little water for a lighter option) until soft and translucent.

  • 4

    Add the roasted vegetables to the saucepan along with the vegetable broth and white beans. Bring to a simmer for about 5 minutes, allowing the flavors to meld.

  • 5

    Remove from heat and blend the mixture until smooth using an immersion blender or by transferring in batches to a countertop blender.

  • 6

    Stir in the nonfat Greek yogurt to achieve a creamy consistency. Adjust seasoning with additional salt and pepper if needed.

  • 7

    Serve warm and enjoy your protein-boosted, creamy roasted cauliflower potato soup!