Creamy Cauliflower Soup with Fresh Tomato and Jalapeño

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

Creamy Cauliflower Soup with Fresh Tomato and Jalapeño

YOUR SOLIN GENERATED RECIPE

Creamy Cauliflower Soup with Fresh Tomato and Jalapeño

A velvety, comforting bowl of creamy cauliflower soup punctuated by the zing of fresh tomatoes and jalapeño. Enhanced by a dollop of nonfat Greek yogurt and hearty white beans, this soup delivers a surprising protein boost while keeping the flavors bright and satisfying.

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NUTRITION

350kcal
Protein
34.2g
Fat
5.8g
Carbs
42.4g

SERVINGS

1 serving

INGREDIENTS

150g Cauliflower

100g Fresh Tomato

15g Jalapeño

150g Nonfat Greek Yogurt

1 cup Low Sodium Vegetable Broth

0.5 cup White Beans

1 tsp Olive Oil

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PREPARATION

  • 1

    Prepare the cauliflower by cutting it into florets, and roughly chop the fresh tomato and jalapeño (remove seeds for less heat if desired).

  • 2

    In a medium pot, heat the olive oil over medium heat and add the chopped jalapeño. Sauté for about 1-2 minutes until fragrant.

  • 3

    Add the cauliflower florets and chopped tomato to the pot. Stir to coat with olive oil and jalapeño.

  • 4

    Pour in the low sodium vegetable broth and add the white beans. Bring the mixture to a simmer over medium heat and cook for about 10-12 minutes until the cauliflower is tender.

  • 5

    Remove the pot from heat and use an immersion blender to blend the soup until smooth and creamy. Alternatively, carefully transfer the mixture to a blender in batches and blend until smooth.

  • 6

    Return the blended soup to the pot (if needed) and stir in the nonfat Greek yogurt, warming gently over low heat to combine flavors without boiling to preserve the yogurt’s texture.

  • 7

    Taste and adjust seasoning with salt and pepper if desired. Serve warm, garnished with a few diced tomatoes or a drizzle of extra olive oil if preferred.

Creamy Cauliflower Soup with Fresh Tomato and Jalapeño

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

Creamy Cauliflower Soup with Fresh Tomato and Jalapeño

YOUR SOLIN GENERATED RECIPE

Creamy Cauliflower Soup with Fresh Tomato and Jalapeño

A velvety, comforting bowl of creamy cauliflower soup punctuated by the zing of fresh tomatoes and jalapeño. Enhanced by a dollop of nonfat Greek yogurt and hearty white beans, this soup delivers a surprising protein boost while keeping the flavors bright and satisfying.

NUTRITION

350kcal
Protein
34.2g
Fat
5.8g
Carbs
42.4g

SERVINGS

1 serving

INGREDIENTS

150g Cauliflower

100g Fresh Tomato

15g Jalapeño

150g Nonfat Greek Yogurt

1 cup Low Sodium Vegetable Broth

0.5 cup White Beans

1 tsp Olive Oil

PREPARATION

  • 1

    Prepare the cauliflower by cutting it into florets, and roughly chop the fresh tomato and jalapeño (remove seeds for less heat if desired).

  • 2

    In a medium pot, heat the olive oil over medium heat and add the chopped jalapeño. Sauté for about 1-2 minutes until fragrant.

  • 3

    Add the cauliflower florets and chopped tomato to the pot. Stir to coat with olive oil and jalapeño.

  • 4

    Pour in the low sodium vegetable broth and add the white beans. Bring the mixture to a simmer over medium heat and cook for about 10-12 minutes until the cauliflower is tender.

  • 5

    Remove the pot from heat and use an immersion blender to blend the soup until smooth and creamy. Alternatively, carefully transfer the mixture to a blender in batches and blend until smooth.

  • 6

    Return the blended soup to the pot (if needed) and stir in the nonfat Greek yogurt, warming gently over low heat to combine flavors without boiling to preserve the yogurt’s texture.

  • 7

    Taste and adjust seasoning with salt and pepper if desired. Serve warm, garnished with a few diced tomatoes or a drizzle of extra olive oil if preferred.