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 creamy roasted cauliflower and potato soup accented with chickpeas and a dollop of tangy nonfat Greek yogurt. Perfectly balanced for a cozy meal that warms both body and soul.

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NUTRITION

496kcal
Protein
32g
Fat
16.4g
Carbs
56g

SERVINGS

1 serving

INGREDIENTS

150g Cauliflower

100g Potato

125g Chickpeas (canned, drained)

170g Nonfat Greek Yogurt

1 tbsp Olive Oil

1 cup Vegetable Broth

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the cauliflower florets and diced potato with olive oil, salt, and pepper, then spread them on a baking sheet.

  • 2

    Roast in the oven for 25-30 minutes until the vegetables are tender and slightly caramelized.

  • 3

    Place the roasted vegetables and chickpeas in a blender. Add the vegetable broth and blend until smooth. If the soup is too thick, add more broth to reach your desired consistency.

  • 4

    Pour the blended soup into a pot and gently heat over low-medium heat. Stir occasionally, allowing the flavors to meld for about 5 minutes. Do not boil.

  • 5

    Remove from heat and stir in the nonfat Greek yogurt to achieve a creamy texture. Adjust seasonings with additional salt and pepper if needed.

  • 6

    Serve warm, and enjoy a comforting bowl of 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 creamy roasted cauliflower and potato soup accented with chickpeas and a dollop of tangy nonfat Greek yogurt. Perfectly balanced for a cozy meal that warms both body and soul.

NUTRITION

496kcal
Protein
32g
Fat
16.4g
Carbs
56g

SERVINGS

1 serving

INGREDIENTS

150g Cauliflower

100g Potato

125g Chickpeas (canned, drained)

170g Nonfat Greek Yogurt

1 tbsp Olive Oil

1 cup Vegetable Broth

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the cauliflower florets and diced potato with olive oil, salt, and pepper, then spread them on a baking sheet.

  • 2

    Roast in the oven for 25-30 minutes until the vegetables are tender and slightly caramelized.

  • 3

    Place the roasted vegetables and chickpeas in a blender. Add the vegetable broth and blend until smooth. If the soup is too thick, add more broth to reach your desired consistency.

  • 4

    Pour the blended soup into a pot and gently heat over low-medium heat. Stir occasionally, allowing the flavors to meld for about 5 minutes. Do not boil.

  • 5

    Remove from heat and stir in the nonfat Greek yogurt to achieve a creamy texture. Adjust seasonings with additional salt and pepper if needed.

  • 6

    Serve warm, and enjoy a comforting bowl of creamy roasted cauliflower potato soup.