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 cauliflower and potato soup enriched with a creamy touch of Greek yogurt and tender cannellini beans. This comforting bowl delivers a satisfying blend of roasted flavors, natural creaminess, and a subtle tang, making it a perfect meal for any time of the day.

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NUTRITION

580kcal
Protein
33g
Fat
9g
Carbs
104g

SERVINGS

1 serving

INGREDIENTS

300g Cauliflower Florets

1 medium Potato (150g)

1 cup Cannellini Beans (240g)

1 roasted Garlic head (40g)

2 tbsp Plain Nonfat Greek Yogurt (35g)

1 small Onion (70g)

1/2 tbsp Olive Oil (7g)

2 cups Vegetable Broth

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F. Toss the cauliflower florets and the garlic head (leave the skin on the garlic if roasting) with a little olive oil, salt, and pepper, and spread them on a baking sheet.

  • 2

    Roast the cauliflower and garlic in the oven for about 25-30 minutes until tender and lightly browned. Once roasted, squeeze the softened garlic out of its skin.

  • 3

    In a large pot, heat the remaining olive oil over medium heat and sauté the chopped onion until translucent, about 3-4 minutes.

  • 4

    Add the roasted cauliflower, garlic, diced potato, and cannellini beans to the pot. Pour in the vegetable broth and bring the mixture to a gentle simmer.

  • 5

    Let the soup simmer for about 15-20 minutes, or until the potato is tender.

  • 6

    Using an immersion blender, blend the soup until smooth while leaving a bit of texture. Alternatively, blend in batches in a standard blender and return to the pot.

  • 7

    Stir in the plain nonfat Greek yogurt, season with additional salt and pepper to taste, and gently heat for another 2-3 minutes, being careful not to boil.

  • 8

    Serve warm, and enjoy this creamy, comforting bowl of 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

Savor a velvety roasted garlic cauliflower and potato soup enriched with a creamy touch of Greek yogurt and tender cannellini beans. This comforting bowl delivers a satisfying blend of roasted flavors, natural creaminess, and a subtle tang, making it a perfect meal for any time of the day.

NUTRITION

580kcal
Protein
33g
Fat
9g
Carbs
104g

SERVINGS

1 serving

INGREDIENTS

300g Cauliflower Florets

1 medium Potato (150g)

1 cup Cannellini Beans (240g)

1 roasted Garlic head (40g)

2 tbsp Plain Nonfat Greek Yogurt (35g)

1 small Onion (70g)

1/2 tbsp Olive Oil (7g)

2 cups Vegetable Broth

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F. Toss the cauliflower florets and the garlic head (leave the skin on the garlic if roasting) with a little olive oil, salt, and pepper, and spread them on a baking sheet.

  • 2

    Roast the cauliflower and garlic in the oven for about 25-30 minutes until tender and lightly browned. Once roasted, squeeze the softened garlic out of its skin.

  • 3

    In a large pot, heat the remaining olive oil over medium heat and sauté the chopped onion until translucent, about 3-4 minutes.

  • 4

    Add the roasted cauliflower, garlic, diced potato, and cannellini beans to the pot. Pour in the vegetable broth and bring the mixture to a gentle simmer.

  • 5

    Let the soup simmer for about 15-20 minutes, or until the potato is tender.

  • 6

    Using an immersion blender, blend the soup until smooth while leaving a bit of texture. Alternatively, blend in batches in a standard blender and return to the pot.

  • 7

    Stir in the plain nonfat Greek yogurt, season with additional salt and pepper to taste, and gently heat for another 2-3 minutes, being careful not to boil.

  • 8

    Serve warm, and enjoy this creamy, comforting bowl of soup.