Name: Creamy Roasted Potato Cauliflower Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 medium Potato (150g); 2 cups Cauliflower (200g total); 1 small Onion (50g); 2 cloves Garlic (6g total); 1 tablespoon Olive Oil (14g); 2 cups Vegetable Broth (480g); 150g Non-fat Greek Yogurt; 150g White Beans

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

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Potato Cauliflower Soup

A velvety, roasted potato and cauliflower soup blended to creamy perfection with a touch of Greek yogurt and hearty white beans. This comforting dish offers a delightful balance of roasted flavors and a smooth finish, perfect for a nourishing meal any time of day.

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NUTRITION

Protein

35.4g

Fat

15.3g

Carbs

80g

SERVINGS

1 serving

INGREDIENTS

1 medium Potato (150g)

2 cups Cauliflower (200g total)

1 small Onion (50g)

2 cloves Garlic (6g total)

1 tablespoon Olive Oil (14g)

2 cups Vegetable Broth (480g)

150g Non-fat Greek Yogurt

150g White Beans

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PREPARATION

1
Preheat your oven to 425°F (218°C).
2
Chop the potato into cubes and break the cauliflower into florets. Slice the onion and peel the garlic cloves.
3
Place the potato, cauliflower, onion, and garlic on a baking sheet. Drizzle with olive oil and season lightly with salt and pepper.
4
Roast the vegetables in the preheated oven for 25-30 minutes until tender and slightly caramelized.
5
Transfer the roasted vegetables to a high-speed blender. Add the vegetable broth and blend until smooth with a few chunks for texture.
6
Pour the soup into a pot over medium heat. Stir in the non-fat Greek yogurt and white beans, heating gently until warmed through. Do not boil to prevent curdling the yogurt.
7
Taste and adjust seasonings as needed. Serve warm and enjoy your creamy, comforting soup.