Creamy Roasted Potato and Cauliflower Soup

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

Creamy Roasted Potato and Cauliflower Soup

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Potato and Cauliflower Soup

Enjoy a velvety, comforting bowl of roasted potato and cauliflower soup infused with savory cannellini beans and a creamy twist of nonfat Greek yogurt. This warming meal balances the natural sweetness of roasted vegetables with a light tang, enhanced by roasted garlic and onions, making it a perfect choice for a nourishing breakfast, lunch, or dinner.

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NUTRITION

492kcal
Protein
36.1g
Fat
6.1g
Carbs
73.7g

SERVINGS

1 serving

INGREDIENTS

200g Potato

150g Cauliflower

125g Cannellini Beans (canned)

200g Nonfat Greek Yogurt

50g Onion

1 Garlic clove

1 tsp Olive Oil

1 cup Low-Sodium Vegetable Broth

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Dice the potato and cauliflower into evenly sized pieces. Toss them with olive oil, salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet and roast in the oven for about 25-30 minutes until they are tender and slightly caramelized.

  • 4

    While the vegetables roast, roughly chop the onion and garlic. In a large pot, sauté the onion and garlic over medium heat until soft and translucent.

  • 5

    Add the roasted vegetables to the pot along with the cannellini beans and vegetable broth. Bring to a simmer and let cook for 5 minutes to meld the flavors.

  • 6

    Using an immersion blender, blend the mixture until smooth and creamy. If a thinner consistency is desired, add a bit more broth.

  • 7

    Stir in the nonfat Greek yogurt to add creaminess and extra protein. Warm through over low heat without boiling.

  • 8

    Taste and adjust the seasoning with salt and pepper as needed before serving.

Creamy Roasted Potato and Cauliflower Soup

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

Creamy Roasted Potato and Cauliflower Soup

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Potato and Cauliflower Soup

Enjoy a velvety, comforting bowl of roasted potato and cauliflower soup infused with savory cannellini beans and a creamy twist of nonfat Greek yogurt. This warming meal balances the natural sweetness of roasted vegetables with a light tang, enhanced by roasted garlic and onions, making it a perfect choice for a nourishing breakfast, lunch, or dinner.

NUTRITION

492kcal
Protein
36.1g
Fat
6.1g
Carbs
73.7g

SERVINGS

1 serving

INGREDIENTS

200g Potato

150g Cauliflower

125g Cannellini Beans (canned)

200g Nonfat Greek Yogurt

50g Onion

1 Garlic clove

1 tsp Olive Oil

1 cup Low-Sodium Vegetable Broth

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Dice the potato and cauliflower into evenly sized pieces. Toss them with olive oil, salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet and roast in the oven for about 25-30 minutes until they are tender and slightly caramelized.

  • 4

    While the vegetables roast, roughly chop the onion and garlic. In a large pot, sauté the onion and garlic over medium heat until soft and translucent.

  • 5

    Add the roasted vegetables to the pot along with the cannellini beans and vegetable broth. Bring to a simmer and let cook for 5 minutes to meld the flavors.

  • 6

    Using an immersion blender, blend the mixture until smooth and creamy. If a thinner consistency is desired, add a bit more broth.

  • 7

    Stir in the nonfat Greek yogurt to add creaminess and extra protein. Warm through over low heat without boiling.

  • 8

    Taste and adjust the seasoning with salt and pepper as needed before serving.