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 that’s both hearty and creamy. Roasted vegetables bring out a deep, caramelized flavor, perfectly balanced with the smooth tang of nonfat Greek yogurt and white cannellini beans to boost protein, making this dish ideal for a satisfying breakfast, lunch, or dinner.

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NUTRITION

632kcal
Protein
39.4g
Fat
15.6g
Carbs
90.5g

SERVINGS

1 serving

INGREDIENTS

1 medium head Cauliflower (500g)

1 medium Potato (150g)

1 small Onion (70g)

3 cloves Garlic (9g)

1/2 cup Cannellini Beans (130g)

3/4 cup Nonfat Plain Greek Yogurt (170g)

2 cups Vegetable Broth (480g)

2 tbsp Olive Oil (28g)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Chop the cauliflower into florets, dice the potato into similar-sized chunks, roughly chop the onion, and leave the garlic cloves whole.

  • 3

    In a large bowl, toss the cauliflower, potato, onion, and garlic with olive oil, salt, pepper, and a pinch of thyme.

  • 4

    Spread the vegetables on a baking sheet and roast in the preheated oven for 25-30 minutes until tender and lightly browned.

  • 5

    Transfer the roasted vegetables into a large pot and add the vegetable broth and cannellini beans.

  • 6

    Bring to a simmer over medium heat for about 5 minutes to meld the flavors.

  • 7

    Using an immersion blender or countertop blender, blend the mixture until smooth and creamy.

  • 8

    Stir in the nonfat Greek yogurt until fully incorporated and season with additional salt and pepper to taste.

  • 9

    Serve warm, and enjoy your nutritious, 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 that’s both hearty and creamy. Roasted vegetables bring out a deep, caramelized flavor, perfectly balanced with the smooth tang of nonfat Greek yogurt and white cannellini beans to boost protein, making this dish ideal for a satisfying breakfast, lunch, or dinner.

NUTRITION

632kcal
Protein
39.4g
Fat
15.6g
Carbs
90.5g

SERVINGS

1 serving

INGREDIENTS

1 medium head Cauliflower (500g)

1 medium Potato (150g)

1 small Onion (70g)

3 cloves Garlic (9g)

1/2 cup Cannellini Beans (130g)

3/4 cup Nonfat Plain Greek Yogurt (170g)

2 cups Vegetable Broth (480g)

2 tbsp Olive Oil (28g)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Chop the cauliflower into florets, dice the potato into similar-sized chunks, roughly chop the onion, and leave the garlic cloves whole.

  • 3

    In a large bowl, toss the cauliflower, potato, onion, and garlic with olive oil, salt, pepper, and a pinch of thyme.

  • 4

    Spread the vegetables on a baking sheet and roast in the preheated oven for 25-30 minutes until tender and lightly browned.

  • 5

    Transfer the roasted vegetables into a large pot and add the vegetable broth and cannellini beans.

  • 6

    Bring to a simmer over medium heat for about 5 minutes to meld the flavors.

  • 7

    Using an immersion blender or countertop blender, blend the mixture until smooth and creamy.

  • 8

    Stir in the nonfat Greek yogurt until fully incorporated and season with additional salt and pepper to taste.

  • 9

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