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 roasted cauliflower and potato soup enriched with the creaminess of Greek yogurt and a hint of roasted garlic. This comforting bowl elevates simple vegetables into a satisfying meal perfect for breakfast, lunch, or dinner.

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NUTRITION

509kcal
Protein
32.4g
Fat
17.1g
Carbs
61g

SERVINGS

1 serving

INGREDIENTS

2 cups Cauliflower (200g)

1 medium Potato (150g)

1 medium Onion (110g)

2 cloves Garlic

1 tbsp Olive Oil

1 cup Vegetable Broth (240g)

1 cup Unsweetened Almond Milk (240g)

1 cup Nonfat Greek Yogurt (245g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F. Toss the cauliflower florets with half the olive oil, a pinch of salt, and pepper, then spread on a baking sheet and roast for 20-25 minutes until golden and tender.

  • 2

    While the cauliflower roasts, dice the potato and onion. Mince the garlic.

  • 3

    In a large pot, heat the remaining olive oil over medium heat. Sauté the onion and garlic until softened and fragrant, about 3-4 minutes.

  • 4

    Add the diced potato and vegetable broth. Bring to a simmer and cook until the potato is tender, about 10-12 minutes.

  • 5

    Once roasted, add the cauliflower to the pot. Pour in the almond milk and stir to combine.

  • 6

    Using an immersion blender, blend the soup until smooth and creamy. Alternatively, transfer in batches to a blender.

  • 7

    Stir in the Greek yogurt until fully incorporated. Adjust seasoning with salt and pepper.

  • 8

    Warm the soup gently if needed before serving, and garnish with a drizzle of olive oil or additional pepper if desired.

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 roasted cauliflower and potato soup enriched with the creaminess of Greek yogurt and a hint of roasted garlic. This comforting bowl elevates simple vegetables into a satisfying meal perfect for breakfast, lunch, or dinner.

NUTRITION

509kcal
Protein
32.4g
Fat
17.1g
Carbs
61g

SERVINGS

1 serving

INGREDIENTS

2 cups Cauliflower (200g)

1 medium Potato (150g)

1 medium Onion (110g)

2 cloves Garlic

1 tbsp Olive Oil

1 cup Vegetable Broth (240g)

1 cup Unsweetened Almond Milk (240g)

1 cup Nonfat Greek Yogurt (245g)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F. Toss the cauliflower florets with half the olive oil, a pinch of salt, and pepper, then spread on a baking sheet and roast for 20-25 minutes until golden and tender.

  • 2

    While the cauliflower roasts, dice the potato and onion. Mince the garlic.

  • 3

    In a large pot, heat the remaining olive oil over medium heat. Sauté the onion and garlic until softened and fragrant, about 3-4 minutes.

  • 4

    Add the diced potato and vegetable broth. Bring to a simmer and cook until the potato is tender, about 10-12 minutes.

  • 5

    Once roasted, add the cauliflower to the pot. Pour in the almond milk and stir to combine.

  • 6

    Using an immersion blender, blend the soup until smooth and creamy. Alternatively, transfer in batches to a blender.

  • 7

    Stir in the Greek yogurt until fully incorporated. Adjust seasoning with salt and pepper.

  • 8

    Warm the soup gently if needed before serving, and garnish with a drizzle of olive oil or additional pepper if desired.