Creamy Roasted Cauliflower and Mushroom Soup

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

Creamy Roasted Cauliflower and Mushroom Soup

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Cauliflower and Mushroom Soup

Enjoy a velvety blend of roasted cauliflower and earthy mushrooms combined with hearty white beans and a cool Greek yogurt swirl. This soup boasts a rich, comforting flavor with a light herb finish, making it a satisfying meal any time of day.

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NUTRITION

615kcal
Protein
37.4g
Fat
16.7g
Carbs
83.7g

SERVINGS

1 serving

INGREDIENTS

300g Cauliflower

150g Mushrooms

1 cup White Beans (canned, no salt added)

1/2 cup Greek Yogurt (plain, nonfat)

1 medium Onion

2 cloves Garlic

2 cups Vegetable Broth (low sodium)

1 tbsp Olive Oil

1 tsp Dried Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F (200°C).

  • 2

    Toss the cauliflower florets and sliced mushrooms with olive oil, salt, pepper, and dried thyme on a baking sheet.

  • 3

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

  • 4

    While the vegetables roast, finely chop the onion and garlic.

  • 5

    In a large pot, heat a drizzle of olive oil over medium heat and sauté the onion and garlic until translucent.

  • 6

    Add the roasted cauliflower and mushrooms to the pot along with the white beans and vegetable broth.

  • 7

    Bring the mixture to a simmer and let cook for 5-8 minutes to allow the flavors to meld.

  • 8

    Using an immersion blender (or a regular blender in batches), blend the soup until smooth and creamy, leaving a few chunks for texture if desired.

  • 9

    Stir in the Greek yogurt to add extra creaminess and protein, heating gently without boiling.

  • 10

    Taste and adjust seasonings with salt and pepper as needed before serving.

Creamy Roasted Cauliflower and Mushroom Soup

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

Creamy Roasted Cauliflower and Mushroom Soup

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Cauliflower and Mushroom Soup

Enjoy a velvety blend of roasted cauliflower and earthy mushrooms combined with hearty white beans and a cool Greek yogurt swirl. This soup boasts a rich, comforting flavor with a light herb finish, making it a satisfying meal any time of day.

NUTRITION

615kcal
Protein
37.4g
Fat
16.7g
Carbs
83.7g

SERVINGS

1 serving

INGREDIENTS

300g Cauliflower

150g Mushrooms

1 cup White Beans (canned, no salt added)

1/2 cup Greek Yogurt (plain, nonfat)

1 medium Onion

2 cloves Garlic

2 cups Vegetable Broth (low sodium)

1 tbsp Olive Oil

1 tsp Dried Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C).

  • 2

    Toss the cauliflower florets and sliced mushrooms with olive oil, salt, pepper, and dried thyme on a baking sheet.

  • 3

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

  • 4

    While the vegetables roast, finely chop the onion and garlic.

  • 5

    In a large pot, heat a drizzle of olive oil over medium heat and sauté the onion and garlic until translucent.

  • 6

    Add the roasted cauliflower and mushrooms to the pot along with the white beans and vegetable broth.

  • 7

    Bring the mixture to a simmer and let cook for 5-8 minutes to allow the flavors to meld.

  • 8

    Using an immersion blender (or a regular blender in batches), blend the soup until smooth and creamy, leaving a few chunks for texture if desired.

  • 9

    Stir in the Greek yogurt to add extra creaminess and protein, heating gently without boiling.

  • 10

    Taste and adjust seasonings with salt and pepper as needed before serving.