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

Savor the rich and velvety texture of our Creamy Roasted Garlic Cauliflower Potato Soup, a warming bowl that blends the earthiness of cauliflower and potato with the deep, roasted flavor of garlic. Finished with a swirl of nonfat Greek yogurt for a creamy twist, this soup is both nourishing and satisfying—perfect for any meal of the day.

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NUTRITION

443kcal
Protein
43.2g
Fat
5.6g
Carbs
59g

SERVINGS

1 serving

INGREDIENTS

200g Cauliflower (raw)

1 medium Potato (approx 150g)

4 cloves Roasted Garlic

2 cups Vegetable Broth

1.5 cups Nonfat Greek Yogurt

1 tsp Olive Oil

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the garlic cloves with olive oil, a pinch of salt, and pepper, and roast them on a baking sheet for about 15-20 minutes until tender and fragrant.

  • 2

    While the garlic roasts, chop the cauliflower into florets and peel and cube the potato.

  • 3

    In a large pot, combine the cauliflower, potato, and roasted garlic (after peeling the soft skins off). Pour in the vegetable broth.

  • 4

    Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes, or until the vegetables are tender.

  • 5

    Using an immersion blender, blend the soup until smooth and creamy. You can also transfer portions to a countertop blender, then return to the pot.

  • 6

    Stir in the nonfat Greek yogurt until well incorporated for extra creaminess. Adjust seasonings with salt and pepper as needed.

  • 7

    Serve warm and enjoy!

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

Savor the rich and velvety texture of our Creamy Roasted Garlic Cauliflower Potato Soup, a warming bowl that blends the earthiness of cauliflower and potato with the deep, roasted flavor of garlic. Finished with a swirl of nonfat Greek yogurt for a creamy twist, this soup is both nourishing and satisfying—perfect for any meal of the day.

NUTRITION

443kcal
Protein
43.2g
Fat
5.6g
Carbs
59g

SERVINGS

1 serving

INGREDIENTS

200g Cauliflower (raw)

1 medium Potato (approx 150g)

4 cloves Roasted Garlic

2 cups Vegetable Broth

1.5 cups Nonfat Greek Yogurt

1 tsp Olive Oil

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the garlic cloves with olive oil, a pinch of salt, and pepper, and roast them on a baking sheet for about 15-20 minutes until tender and fragrant.

  • 2

    While the garlic roasts, chop the cauliflower into florets and peel and cube the potato.

  • 3

    In a large pot, combine the cauliflower, potato, and roasted garlic (after peeling the soft skins off). Pour in the vegetable broth.

  • 4

    Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes, or until the vegetables are tender.

  • 5

    Using an immersion blender, blend the soup until smooth and creamy. You can also transfer portions to a countertop blender, then return to the pot.

  • 6

    Stir in the nonfat Greek yogurt until well incorporated for extra creaminess. Adjust seasonings with salt and pepper as needed.

  • 7

    Serve warm and enjoy!