Name: Creamy Roasted Cauliflower Mushroom Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 200g Cauliflower; 150g Mushrooms; 70g Onion; 3 cloves Garlic; 1 tsp Olive Oil; 2 cups Vegetable Broth; 1 cup Chickpeas; 150g Non-Fat Greek Yogurt; 1 tsp Dried Thyme; Salt and Pepper to taste

Creamy Roasted Cauliflower Mushroom Soup

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

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Cauliflower Mushroom Soup

A velvety, comforting soup that brings together the natural sweetness of roasted cauliflower and earthy mushrooms, enhanced with hearty chickpeas and a dollop of creamy non-fat Greek yogurt. This beautifully balanced bowl delivers warmth, texture, and savory depth in every spoonful.

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NUTRITION

Protein

41.8g

Fat

10.1g

Carbs

81.9g

SERVINGS

1 serving

INGREDIENTS

200g Cauliflower

150g Mushrooms

70g Onion

3 cloves Garlic

1 tsp Olive Oil

2 cups Vegetable Broth

1 cup Chickpeas

150g Non-Fat Greek Yogurt

1 tsp Dried Thyme

Salt and Pepper to taste

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PREPARATION

1
Preheat your 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 20-25 minutes until tender and slightly caramelized.
4
Meanwhile, in a pot over medium heat, sauté the chopped onion and minced garlic until translucent.
5
Add the roasted vegetables and chickpeas to the pot, then pour in the vegetable broth.
6
Bring the mixture to a simmer for 10 minutes to meld the flavors.
7
Using an immersion blender, blend the soup until smooth with a few remaining chunks for texture.
8
Stir in the non-fat Greek yogurt for creaminess, and adjust seasoning with salt and pepper.
9
Serve warm and enjoy your hearty, protein-packed soup.