Name: Roasted Cauliflower and White Bean Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 cups cauliflower florets; 1.5 cups cannellini beans; 0.5 cup non-fat Greek yogurt; 3 tbsp nutritional yeast; 1 tsp extra virgin olive oil; 1 cup vegetable broth; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp smoked paprika

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

YOUR SOLIN GENERATED RECIPE

Roasted Cauliflower and White Bean Soup

Velvety roasted cauliflower and fiber-rich white beans simmered in a savory broth for a creamy, protein-packed bowl with a smoky finish.

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NUTRITION

Protein

42.2g

Fat

7.1g

Carbs

72.1g

SERVINGS

1 serving

INGREDIENTS

2 cups cauliflower florets

1.5 cups cannellini beans

0.5 cup non-fat Greek yogurt

3 tbsp nutritional yeast

1 tsp extra virgin olive oil

1 cup vegetable broth

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp smoked paprika

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Toss cauliflower florets with olive oil, sea salt, black pepper, and smoked paprika.
3
Roast for 20-25 minutes until the edges are golden brown and caramelized.
4
In a medium pot, combine the roasted cauliflower, cannellini beans, minced garlic, and vegetable broth.
5
Bring to a gentle simmer over medium heat for 10 minutes to meld the flavors.
6
Stir in the nutritional yeast and remove from heat.
7
Use an immersion blender to puree the soup until it reaches a smooth, velvety consistency.
8
Whisk in the Greek yogurt until fully incorporated and serve warm.