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

A velvety, comforting soup featuring roasted garlic, tender cauliflower, and hearty potatoes blended to creamy perfection and finished with a dollop of tangy Greek yogurt. This dish delivers warmth and satisfying flavor in every spoonful.

Try 7 days free, then $12.99 / mo.

NUTRITION

514kcal
Protein
36.7g
Fat
15.6g
Carbs
66.7g

SERVINGS

1 serving

INGREDIENTS

1 medium head Cauliflower (600g)

1 medium Potato (150g)

3 cloves Roasted Garlic

2 cups Vegetable Broth

1 cup Nonfat Greek Yogurt

1 tbsp Olive Oil

1 tsp Dried Thyme

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Tear the cauliflower into florets and chop the potato into roughly equal chunks for even cooking.

  • 3

    Peel the garlic cloves, drizzle them with a small amount (a few drops) of olive oil, and wrap in foil. Roast in the oven for about 20 minutes until softened.

  • 4

    In a large pot, heat 1 tbsp olive oil over medium heat. Add the cauliflower florets and potato chunks, and sauté for 5 minutes.

  • 5

    Add the roasted garlic (squeeze out the softened garlic from its skin into the pot) along with 1 tsp dried thyme, salt, and pepper.

  • 6

    Pour in 2 cups of vegetable broth and bring the mixture to a simmer. Cover and let it cook for 15-20 minutes until the vegetables are very tender.

  • 7

    Remove the pot from heat and use an immersion blender to blend the soup until smooth. Alternatively, work in batches to blend in a countertop blender.

  • 8

    Stir in 1 cup of nonfat Greek yogurt to add creaminess and extra protein. Adjust the seasoning to taste.

  • 9

    Serve warm and enjoy your hearty, protein-packed creamy soup.

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

A velvety, comforting soup featuring roasted garlic, tender cauliflower, and hearty potatoes blended to creamy perfection and finished with a dollop of tangy Greek yogurt. This dish delivers warmth and satisfying flavor in every spoonful.

NUTRITION

514kcal
Protein
36.7g
Fat
15.6g
Carbs
66.7g

SERVINGS

1 serving

INGREDIENTS

1 medium head Cauliflower (600g)

1 medium Potato (150g)

3 cloves Roasted Garlic

2 cups Vegetable Broth

1 cup Nonfat Greek Yogurt

1 tbsp Olive Oil

1 tsp Dried Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Tear the cauliflower into florets and chop the potato into roughly equal chunks for even cooking.

  • 3

    Peel the garlic cloves, drizzle them with a small amount (a few drops) of olive oil, and wrap in foil. Roast in the oven for about 20 minutes until softened.

  • 4

    In a large pot, heat 1 tbsp olive oil over medium heat. Add the cauliflower florets and potato chunks, and sauté for 5 minutes.

  • 5

    Add the roasted garlic (squeeze out the softened garlic from its skin into the pot) along with 1 tsp dried thyme, salt, and pepper.

  • 6

    Pour in 2 cups of vegetable broth and bring the mixture to a simmer. Cover and let it cook for 15-20 minutes until the vegetables are very tender.

  • 7

    Remove the pot from heat and use an immersion blender to blend the soup until smooth. Alternatively, work in batches to blend in a countertop blender.

  • 8

    Stir in 1 cup of nonfat Greek yogurt to add creaminess and extra protein. Adjust the seasoning to taste.

  • 9

    Serve warm and enjoy your hearty, protein-packed creamy soup.