YOUR SOLIN GENERATED RECIPE
Creamy Roasted Potato and Cauliflower Soup
Savor the comforting warmth of this creamy roasted potato and cauliflower soup, elegantly blended with tender, shredded chicken and a hint of tangy Greek yogurt. Roasted to perfection with garlic and aromatic onions, this vibrant bowl of goodness delivers a luxurious creaminess and robust flavor, perfect for a nourishing meal any time of day.
INGREDIENTS
1 medium Large Potato (150g)
1 small head Cauliflower (300g)
1 medium Onion (110g)
3 cloves Garlic (9g)
2 tbsp Olive Oil (27g total)
2 cups Low-Sodium Chicken Broth (240g total)
8 oz Shredded Chicken Breast (225g)
1 cup Nonfat Greek Yogurt (245g)
1 tsp Smoked Paprika
Salt and Pepper to taste
PREPARATION
Preheat oven to 400°F. Dice the potato and cauliflower into similar-sized chunks. Peel and quarter the onion, and lightly smash the garlic cloves.
Toss the potato, cauliflower, onion, and garlic with olive oil, smoked paprika, salt, and pepper in a bowl. Spread them evenly on a baking sheet.
Roast the vegetables in the oven for 25-30 minutes until they are tender and slightly golden, stirring halfway through to ensure even cooking.
In a large pot, combine the roasted vegetables with the low-sodium chicken broth. Bring to a gentle simmer for 5 minutes to allow the flavors to meld.
Add the shredded chicken breast to the pot. Use an immersion blender to purée the soup until smooth while leaving some texture, or blend in batches if preferred.
Stir in the nonfat Greek yogurt for a creamy finish. Adjust the seasoning with additional salt and pepper if needed.
Serve warm, enjoying a balanced bowl of comfort that delivers creamy texture, hearty flavors, and a protein boost.