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, wholesome soup bursting with the roasted sweetness of garlic, tender cauliflower, and hearty potatoes. This comforting bowl is creamified with nonfat Greek yogurt, offering a protein boost while keeping the flavors light and fresh—a perfect balance for any meal of the day.

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NUTRITION

406kcal
Protein
35.3g
Fat
5.3g
Carbs
60.2g

SERVINGS

1 serving

INGREDIENTS

3 cups cauliflower florets (210g)

1 medium potato (150g)

1 cup nonfat Greek yogurt (245g)

2 cups low-sodium vegetable broth (480g)

6 garlic cloves, roasted

1 teaspoon olive oil

1 teaspoon fresh thyme

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Toss garlic cloves with a drizzle of olive oil, wrap in foil, and roast for about 20 minutes until soft and caramelized.

  • 2

    Meanwhile, chop the cauliflower into florets and dice the potato into uniform pieces.

  • 3

    In a large pot, heat the teaspoon of olive oil and lightly sauté the cauliflower and potato for 3-4 minutes to enhance their flavor.

  • 4

    Add the roasted garlic (squeezing out the softened cloves), vegetable broth, and fresh thyme into the pot.

  • 5

    Bring the mixture to a gentle simmer over medium heat and cook for 15-20 minutes until the vegetables are tender.

  • 6

    Remove from heat and let cool slightly. Transfer the soup to a blender in batches and blend until smooth and creamy.

  • 7

    Return the soup to the pot over low heat. Stir in the nonfat Greek yogurt and season with salt and pepper. Warm gently without boiling to avoid curdling the yogurt.

  • 8

    Taste and adjust seasonings if necessary, then 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

A velvety, wholesome soup bursting with the roasted sweetness of garlic, tender cauliflower, and hearty potatoes. This comforting bowl is creamified with nonfat Greek yogurt, offering a protein boost while keeping the flavors light and fresh—a perfect balance for any meal of the day.

NUTRITION

406kcal
Protein
35.3g
Fat
5.3g
Carbs
60.2g

SERVINGS

1 serving

INGREDIENTS

3 cups cauliflower florets (210g)

1 medium potato (150g)

1 cup nonfat Greek yogurt (245g)

2 cups low-sodium vegetable broth (480g)

6 garlic cloves, roasted

1 teaspoon olive oil

1 teaspoon fresh thyme

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss garlic cloves with a drizzle of olive oil, wrap in foil, and roast for about 20 minutes until soft and caramelized.

  • 2

    Meanwhile, chop the cauliflower into florets and dice the potato into uniform pieces.

  • 3

    In a large pot, heat the teaspoon of olive oil and lightly sauté the cauliflower and potato for 3-4 minutes to enhance their flavor.

  • 4

    Add the roasted garlic (squeezing out the softened cloves), vegetable broth, and fresh thyme into the pot.

  • 5

    Bring the mixture to a gentle simmer over medium heat and cook for 15-20 minutes until the vegetables are tender.

  • 6

    Remove from heat and let cool slightly. Transfer the soup to a blender in batches and blend until smooth and creamy.

  • 7

    Return the soup to the pot over low heat. Stir in the nonfat Greek yogurt and season with salt and pepper. Warm gently without boiling to avoid curdling the yogurt.

  • 8

    Taste and adjust seasonings if necessary, then serve warm.