Creamy Roasted Garlic Cauliflower Potato Soup

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

Creamy Roasted Garlic Cauliflower Potato Soup

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Garlic Cauliflower Potato Soup

Enjoy a velvety, hearty soup that’s as comforting as it is nutritious. Roasted garlic lends a deep, aromatic flavor to perfectly blended cauliflower and potato, while a medley of protein-rich additions like nonfat Greek yogurt, cannellini beans, and silken tofu create an indulgent creaminess without the heaviness. Each spoonful delivers a balance of tangy and savory notes, making it a delightful meal for any time of day.

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NUTRITION

620kcal
Protein
51.6g
Fat
7.8g
Carbs
94g

SERVINGS

1 serving

INGREDIENTS

300g Cauliflower

200g Potato

1 head Garlic

1 cup Vegetable Broth

1 cup Nonfat Greek Yogurt

0.5 cup Cannellini Beans

100g Silken Tofu

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F. Slice the top off the garlic head, drizzle with olive oil, wrap in foil, and roast for about 30-35 minutes until soft and caramelized.

  • 2

    While the garlic roasts, chop the cauliflower into florets and peel and cube the potato. Rinse and drain the cannellini beans.

  • 3

    In a large pot, combine the cauliflower, potato, and vegetable broth. Bring to a simmer and cook until the vegetables are tender, about 15-20 minutes.

  • 4

    In a blender, combine the roasted garlic (squeezed out of its skin), cooked vegetables, cannellini beans, and silken tofu. Blend until smooth and creamy.

  • 5

    Return the blended mixture to the pot over low heat. Stir in the nonfat Greek yogurt and season with salt and pepper to taste. Warm through without boiling.

  • 6

    Serve hot, garnished with a drizzle of olive oil or fresh herbs if desired.

Creamy Roasted Garlic Cauliflower Potato Soup

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

Creamy Roasted Garlic Cauliflower Potato Soup

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Garlic Cauliflower Potato Soup

Enjoy a velvety, hearty soup that’s as comforting as it is nutritious. Roasted garlic lends a deep, aromatic flavor to perfectly blended cauliflower and potato, while a medley of protein-rich additions like nonfat Greek yogurt, cannellini beans, and silken tofu create an indulgent creaminess without the heaviness. Each spoonful delivers a balance of tangy and savory notes, making it a delightful meal for any time of day.

NUTRITION

620kcal
Protein
51.6g
Fat
7.8g
Carbs
94g

SERVINGS

1 serving

INGREDIENTS

300g Cauliflower

200g Potato

1 head Garlic

1 cup Vegetable Broth

1 cup Nonfat Greek Yogurt

0.5 cup Cannellini Beans

100g Silken Tofu

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F. Slice the top off the garlic head, drizzle with olive oil, wrap in foil, and roast for about 30-35 minutes until soft and caramelized.

  • 2

    While the garlic roasts, chop the cauliflower into florets and peel and cube the potato. Rinse and drain the cannellini beans.

  • 3

    In a large pot, combine the cauliflower, potato, and vegetable broth. Bring to a simmer and cook until the vegetables are tender, about 15-20 minutes.

  • 4

    In a blender, combine the roasted garlic (squeezed out of its skin), cooked vegetables, cannellini beans, and silken tofu. Blend until smooth and creamy.

  • 5

    Return the blended mixture to the pot over low heat. Stir in the nonfat Greek yogurt and season with salt and pepper to taste. Warm through without boiling.

  • 6

    Serve hot, garnished with a drizzle of olive oil or fresh herbs if desired.