Creamy Roasted Potato and Cauliflower Soup

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

Creamy Roasted Potato and Cauliflower Soup

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Potato and Cauliflower Soup

Savor the comforting blend of roasted potato and cauliflower in this creamy soup, enriched with succulent shredded chicken and a touch of tangy Greek yogurt. Enhanced with aromatic garlic and onion, every spoonful delivers a heartwarming burst of flavors perfect for any meal.

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NUTRITION

396kcal
Protein
42g
Fat
8.2g
Carbs
38.9g

SERVINGS

1 serving

INGREDIENTS

1 medium Potato (~150g)

1 cup Cauliflower Florets (~107g)

80g Chicken Breast (cooked, shredded)

100g Nonfat Greek Yogurt

1 teaspoon Extra Virgin Olive Oil

1 cup Low-Sodium Chicken Broth

1/4 medium Onion (~25g)

1 Garlic Clove

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F. Toss the diced potato and cauliflower florets with a drizzle of olive oil, salt, and pepper. Spread them out on a baking sheet.

  • 2

    Roast the vegetables in the preheated oven for about 25-30 minutes or until they are tender and lightly browned.

  • 3

    Meanwhile, in a pot, heat a small amount of olive oil over medium heat. Sauté the chopped onion and minced garlic until soft and fragrant.

  • 4

    Add the roasted vegetables to the pot along with the chicken broth. Bring to a simmer and cook for 5 minutes to meld the flavors.

  • 5

    Remove the pot from heat and stir in the shredded chicken breast.

  • 6

    Using an immersion blender or a countertop blender, blend the soup until smooth and creamy. Be careful blending hot liquids.

  • 7

    Return the soup to low heat and stir in the nonfat Greek yogurt. Warm gently without boiling to prevent curdling.

  • 8

    Season with additional salt and pepper if needed, then serve warm.

Creamy Roasted Potato and Cauliflower Soup

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

Creamy Roasted Potato and Cauliflower Soup

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Potato and Cauliflower Soup

Savor the comforting blend of roasted potato and cauliflower in this creamy soup, enriched with succulent shredded chicken and a touch of tangy Greek yogurt. Enhanced with aromatic garlic and onion, every spoonful delivers a heartwarming burst of flavors perfect for any meal.

NUTRITION

396kcal
Protein
42g
Fat
8.2g
Carbs
38.9g

SERVINGS

1 serving

INGREDIENTS

1 medium Potato (~150g)

1 cup Cauliflower Florets (~107g)

80g Chicken Breast (cooked, shredded)

100g Nonfat Greek Yogurt

1 teaspoon Extra Virgin Olive Oil

1 cup Low-Sodium Chicken Broth

1/4 medium Onion (~25g)

1 Garlic Clove

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F. Toss the diced potato and cauliflower florets with a drizzle of olive oil, salt, and pepper. Spread them out on a baking sheet.

  • 2

    Roast the vegetables in the preheated oven for about 25-30 minutes or until they are tender and lightly browned.

  • 3

    Meanwhile, in a pot, heat a small amount of olive oil over medium heat. Sauté the chopped onion and minced garlic until soft and fragrant.

  • 4

    Add the roasted vegetables to the pot along with the chicken broth. Bring to a simmer and cook for 5 minutes to meld the flavors.

  • 5

    Remove the pot from heat and stir in the shredded chicken breast.

  • 6

    Using an immersion blender or a countertop blender, blend the soup until smooth and creamy. Be careful blending hot liquids.

  • 7

    Return the soup to low heat and stir in the nonfat Greek yogurt. Warm gently without boiling to prevent curdling.

  • 8

    Season with additional salt and pepper if needed, then serve warm.