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

A velvety, comforting soup featuring roasted cauliflower and tender potatoes blended with creamy Greek yogurt and protein-packed lentils and white beans. This wholesome bowl is seasoned with garlic and herbs in a low-sodium vegetable broth, offering a delightful balance of textures and flavors perfect for a nourishing meal any time of day.

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NUTRITION

553kcal
Protein
38.2g
Fat
6.6g
Carbs
90g

SERVINGS

1 serving

INGREDIENTS

150g Cauliflower

150g Potato

0.5 cup White Beans (approx. 130g)

100g Green Lentils

150g Nonfat Greek Yogurt

1 cup Low-Sodium Vegetable Broth

1 tsp Olive Oil

1 clove Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. On a baking sheet, toss the cauliflower florets and diced potato with olive oil, salt, and pepper. Roast for 20-25 minutes until lightly browned and tender.

  • 2

    Meanwhile, rinse the green lentils and set aside. In a medium pot, combine the lentils, low-sodium vegetable broth, and crushed garlic. Bring to a simmer and cook for about 15 minutes until the lentils have softened.

  • 3

    Once the roasted vegetables are ready, add them to the pot along with the white beans. Allow everything to heat through for an additional 5 minutes.

  • 4

    Remove the pot from heat and use an immersion blender to blend the mixture until smooth, leaving a bit of texture if desired.

  • 5

    Stir in the nonfat Greek yogurt to create a creamy consistency. Taste and adjust seasonings with salt and pepper as needed.

  • 6

    Serve warm and enjoy your protein-packed, 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

A velvety, comforting soup featuring roasted cauliflower and tender potatoes blended with creamy Greek yogurt and protein-packed lentils and white beans. This wholesome bowl is seasoned with garlic and herbs in a low-sodium vegetable broth, offering a delightful balance of textures and flavors perfect for a nourishing meal any time of day.

NUTRITION

553kcal
Protein
38.2g
Fat
6.6g
Carbs
90g

SERVINGS

1 serving

INGREDIENTS

150g Cauliflower

150g Potato

0.5 cup White Beans (approx. 130g)

100g Green Lentils

150g Nonfat Greek Yogurt

1 cup Low-Sodium Vegetable Broth

1 tsp Olive Oil

1 clove Garlic

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. On a baking sheet, toss the cauliflower florets and diced potato with olive oil, salt, and pepper. Roast for 20-25 minutes until lightly browned and tender.

  • 2

    Meanwhile, rinse the green lentils and set aside. In a medium pot, combine the lentils, low-sodium vegetable broth, and crushed garlic. Bring to a simmer and cook for about 15 minutes until the lentils have softened.

  • 3

    Once the roasted vegetables are ready, add them to the pot along with the white beans. Allow everything to heat through for an additional 5 minutes.

  • 4

    Remove the pot from heat and use an immersion blender to blend the mixture until smooth, leaving a bit of texture if desired.

  • 5

    Stir in the nonfat Greek yogurt to create a creamy consistency. Taste and adjust seasonings with salt and pepper as needed.

  • 6

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