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 a velvety, roasted garlic-infused soup featuring tender cauliflower and hearty potatoes, lifted by a dollop of creamy nonfat Greek yogurt and enriched with protein-packed cannellini beans. This vibrant and comforting dish offers a balanced medley of flavors perfect for any meal of the day.

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NUTRITION

531kcal
Protein
35.6g
Fat
15.4g
Carbs
68g

SERVINGS

1 serving

INGREDIENTS

1 cup Cauliflower (107g)

1 medium Potato (150g)

2 cloves Roasted Garlic (6g total)

½ small Onion (50g)

1 cup Nonfat Greek Yogurt (245g)

½ cup Cannellini Beans (130g)

1 cup Vegetable Broth (240g)

1 tbsp Olive Oil (13.5g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss the cauliflower florets and diced potato with olive oil, salt, and pepper. Spread them on a baking sheet along with whole garlic cloves.

  • 3

    Roast in the oven for about 25-30 minutes until the vegetables are tender and slightly caramelized. Remove the garlic cloves once soft.

  • 4

    In a large pot, sauté the chopped onion in a spoon of olive oil over medium heat until translucent.

  • 5

    Add the roasted cauliflower, potato, and garlic to the pot along with the vegetable broth. Bring to a simmer and let cook for 10 minutes to blend flavors.

  • 6

    Transfer the mixture to a blender (or use an immersion blender) and blend until smooth.

  • 7

    Return the soup to the pot over low heat. Stir in the nonfat Greek yogurt and cannellini beans, warming gently without boiling to preserve creaminess.

  • 8

    Season with additional salt and pepper as needed. Serve warm.

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 a velvety, roasted garlic-infused soup featuring tender cauliflower and hearty potatoes, lifted by a dollop of creamy nonfat Greek yogurt and enriched with protein-packed cannellini beans. This vibrant and comforting dish offers a balanced medley of flavors perfect for any meal of the day.

NUTRITION

531kcal
Protein
35.6g
Fat
15.4g
Carbs
68g

SERVINGS

1 serving

INGREDIENTS

1 cup Cauliflower (107g)

1 medium Potato (150g)

2 cloves Roasted Garlic (6g total)

½ small Onion (50g)

1 cup Nonfat Greek Yogurt (245g)

½ cup Cannellini Beans (130g)

1 cup Vegetable Broth (240g)

1 tbsp Olive Oil (13.5g)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss the cauliflower florets and diced potato with olive oil, salt, and pepper. Spread them on a baking sheet along with whole garlic cloves.

  • 3

    Roast in the oven for about 25-30 minutes until the vegetables are tender and slightly caramelized. Remove the garlic cloves once soft.

  • 4

    In a large pot, sauté the chopped onion in a spoon of olive oil over medium heat until translucent.

  • 5

    Add the roasted cauliflower, potato, and garlic to the pot along with the vegetable broth. Bring to a simmer and let cook for 10 minutes to blend flavors.

  • 6

    Transfer the mixture to a blender (or use an immersion blender) and blend until smooth.

  • 7

    Return the soup to the pot over low heat. Stir in the nonfat Greek yogurt and cannellini beans, warming gently without boiling to preserve creaminess.

  • 8

    Season with additional salt and pepper as needed. Serve warm.