Creamy Roasted Cauliflower Potato Soup

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

Creamy Roasted Cauliflower Potato Soup

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Cauliflower Potato Soup

A velvety, comforting soup featuring oven-roasted cauliflower and potato combined with creamy white beans and a dollop of tangy Greek yogurt for extra protein. Savory aromatics and a light drizzle of olive oil add depth while the blended soup offers a smooth and satisfying texture, perfect for any meal.

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NUTRITION

603kcal
Protein
39.6g
Fat
6.1g
Carbs
104g

SERVINGS

1 serving

INGREDIENTS

1/2 head Cauliflower (300g)

1 medium Potato (150g)

1 cup White Beans (240g)

1/2 cup Plain Nonfat Greek Yogurt (120g)

1 medium Yellow Onion

3 cloves Garlic

2 cups Vegetable Broth

1 teaspoon Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Cut the cauliflower into florets and cube the potato. Toss them lightly with olive oil, salt, and pepper.

  • 3

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

  • 4

    In a large pot, heat a splash of broth over medium heat. Sauté the chopped onion and minced garlic until soft and translucent.

  • 5

    Add the roasted cauliflower and potato to the pot along with the white beans and the remaining vegetable broth.

  • 6

    Bring the mixture to a simmer and let it cook for 10 minutes, allowing the flavors to meld.

  • 7

    Remove the pot from heat and blend the soup until smooth using an immersion blender or countertop blender.

  • 8

    Stir in the Greek yogurt for creaminess, season with additional salt and pepper if needed, and warm gently over low heat without boiling.

  • 9

    Serve hot and enjoy your nourishing creamy roasted cauliflower potato soup.

Creamy Roasted Cauliflower Potato Soup

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

Creamy Roasted Cauliflower Potato Soup

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Cauliflower Potato Soup

A velvety, comforting soup featuring oven-roasted cauliflower and potato combined with creamy white beans and a dollop of tangy Greek yogurt for extra protein. Savory aromatics and a light drizzle of olive oil add depth while the blended soup offers a smooth and satisfying texture, perfect for any meal.

NUTRITION

603kcal
Protein
39.6g
Fat
6.1g
Carbs
104g

SERVINGS

1 serving

INGREDIENTS

1/2 head Cauliflower (300g)

1 medium Potato (150g)

1 cup White Beans (240g)

1/2 cup Plain Nonfat Greek Yogurt (120g)

1 medium Yellow Onion

3 cloves Garlic

2 cups Vegetable Broth

1 teaspoon Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Cut the cauliflower into florets and cube the potato. Toss them lightly with olive oil, salt, and pepper.

  • 3

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

  • 4

    In a large pot, heat a splash of broth over medium heat. Sauté the chopped onion and minced garlic until soft and translucent.

  • 5

    Add the roasted cauliflower and potato to the pot along with the white beans and the remaining vegetable broth.

  • 6

    Bring the mixture to a simmer and let it cook for 10 minutes, allowing the flavors to meld.

  • 7

    Remove the pot from heat and blend the soup until smooth using an immersion blender or countertop blender.

  • 8

    Stir in the Greek yogurt for creaminess, season with additional salt and pepper if needed, and warm gently over low heat without boiling.

  • 9

    Serve hot and enjoy your nourishing creamy roasted cauliflower potato soup.