Creamy Roasted Potato and Cauliflower Soup

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

Creamy Roasted Potato and Cauliflower Soup

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Potato and Cauliflower Soup

A velvety, comforting soup featuring roasted potato and cauliflower blended with aromatic garlic and onion. The addition of nonfat Greek yogurt and a hint of almond milk creates a creamy texture, while a touch of olive oil and lentils elevate both the flavor and protein profile. Perfect for a nourishing breakfast, lunch, or dinner.

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NUTRITION

509kcal
Protein
34.7g
Fat
16.1g
Carbs
61.1g

SERVINGS

1 serving

INGREDIENTS

1 medium Potato (150g)

1.5 cups Cauliflower (150g)

1 small Onion (50g)

3 cloves Garlic (9g)

1 tablespoon Olive Oil (14g)

2 cups Vegetable Broth (480ml)

1/2 cup Unsweetened Almond Milk (120ml)

1 cup Nonfat Greek Yogurt (245g)

1/4 cup Cooked Lentils (50g)

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Dice the potato and cauliflower into uniform chunks. Toss with olive oil, salt, and pepper if desired.

  • 3

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

  • 4

    Meanwhile, dice the onion and mince the garlic.

  • 5

    In a large pot, heat a splash of olive oil and sauté the onion and garlic until translucent and fragrant.

  • 6

    Add the roasted vegetables to the pot along with the vegetable broth and unsweetened almond milk. Bring to a simmer.

  • 7

    Allow the mixture to simmer for 5-10 minutes so the flavors meld together.

  • 8

    Using an immersion blender or a countertop blender (in batches if necessary), blend the soup until smooth and creamy.

  • 9

    Stir in the nonfat Greek yogurt and cooked lentils, mixing well to combine. Heat gently over low heat if additional warmth is needed.

  • 10

    Taste and adjust seasonings as necessary. Serve warm and enjoy your creamy roasted potato and cauliflower soup.

Creamy Roasted Potato and Cauliflower Soup

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

Creamy Roasted Potato and Cauliflower Soup

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Potato and Cauliflower Soup

A velvety, comforting soup featuring roasted potato and cauliflower blended with aromatic garlic and onion. The addition of nonfat Greek yogurt and a hint of almond milk creates a creamy texture, while a touch of olive oil and lentils elevate both the flavor and protein profile. Perfect for a nourishing breakfast, lunch, or dinner.

NUTRITION

509kcal
Protein
34.7g
Fat
16.1g
Carbs
61.1g

SERVINGS

1 serving

INGREDIENTS

1 medium Potato (150g)

1.5 cups Cauliflower (150g)

1 small Onion (50g)

3 cloves Garlic (9g)

1 tablespoon Olive Oil (14g)

2 cups Vegetable Broth (480ml)

1/2 cup Unsweetened Almond Milk (120ml)

1 cup Nonfat Greek Yogurt (245g)

1/4 cup Cooked Lentils (50g)

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Dice the potato and cauliflower into uniform chunks. Toss with olive oil, salt, and pepper if desired.

  • 3

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

  • 4

    Meanwhile, dice the onion and mince the garlic.

  • 5

    In a large pot, heat a splash of olive oil and sauté the onion and garlic until translucent and fragrant.

  • 6

    Add the roasted vegetables to the pot along with the vegetable broth and unsweetened almond milk. Bring to a simmer.

  • 7

    Allow the mixture to simmer for 5-10 minutes so the flavors meld together.

  • 8

    Using an immersion blender or a countertop blender (in batches if necessary), blend the soup until smooth and creamy.

  • 9

    Stir in the nonfat Greek yogurt and cooked lentils, mixing well to combine. Heat gently over low heat if additional warmth is needed.

  • 10

    Taste and adjust seasonings as necessary. Serve warm and enjoy your creamy roasted potato and cauliflower soup.