Creamy Roasted Cauliflower Soup

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

Creamy Roasted Cauliflower Soup

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Cauliflower Soup

A velvety, comforting soup featuring roasted cauliflower blended with hearty chickpeas and velvety nonfat Greek yogurt, accented by sautéed onions and garlic. This light yet satisfying bowl delivers a delightful balance of savory notes and creamy texture perfect for any meal.

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NUTRITION

419kcal
Protein
34.8g
Fat
7.4g
Carbs
56.3g

SERVINGS

1 serving

INGREDIENTS

250 grams Cauliflower

100 grams Cooked Chickpeas

200 grams Nonfat Greek Yogurt

1 teaspoon Olive Oil

1/4 medium Onion

2 cloves Garlic

1 cup Vegetable Broth

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Toss the cauliflower florets with a drizzle of olive oil, salt, and pepper. Spread them on a baking sheet and roast in the oven for about 25-30 minutes until golden and tender.

  • 3

    Meanwhile, heat a small saucepan over medium heat and add the olive oil. Sauté the quartered onions and minced garlic until they soften and become fragrant, about 3-4 minutes (add a little water if necessary).

  • 4

    Add the roasted cauliflower and chickpeas into the saucepan along with the vegetable broth. Bring the mixture to a simmer for about 5 minutes to meld the flavors.

  • 5

    Transfer the mixture to a blender and blend until smooth. Return the soup to the saucepan.

  • 6

    Stir in the nonfat Greek yogurt and gently heat the soup without boiling to preserve the creamy texture and protein content. Adjust seasonings with salt and pepper as needed.

  • 7

    Serve warm and enjoy your creamy, protein-rich roasted cauliflower soup.

Creamy Roasted Cauliflower Soup

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

Creamy Roasted Cauliflower Soup

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Cauliflower Soup

A velvety, comforting soup featuring roasted cauliflower blended with hearty chickpeas and velvety nonfat Greek yogurt, accented by sautéed onions and garlic. This light yet satisfying bowl delivers a delightful balance of savory notes and creamy texture perfect for any meal.

NUTRITION

419kcal
Protein
34.8g
Fat
7.4g
Carbs
56.3g

SERVINGS

1 serving

INGREDIENTS

250 grams Cauliflower

100 grams Cooked Chickpeas

200 grams Nonfat Greek Yogurt

1 teaspoon Olive Oil

1/4 medium Onion

2 cloves Garlic

1 cup Vegetable Broth

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Toss the cauliflower florets with a drizzle of olive oil, salt, and pepper. Spread them on a baking sheet and roast in the oven for about 25-30 minutes until golden and tender.

  • 3

    Meanwhile, heat a small saucepan over medium heat and add the olive oil. Sauté the quartered onions and minced garlic until they soften and become fragrant, about 3-4 minutes (add a little water if necessary).

  • 4

    Add the roasted cauliflower and chickpeas into the saucepan along with the vegetable broth. Bring the mixture to a simmer for about 5 minutes to meld the flavors.

  • 5

    Transfer the mixture to a blender and blend until smooth. Return the soup to the saucepan.

  • 6

    Stir in the nonfat Greek yogurt and gently heat the soup without boiling to preserve the creamy texture and protein content. Adjust seasonings with salt and pepper as needed.

  • 7

    Serve warm and enjoy your creamy, protein-rich roasted cauliflower soup.