Creamy Roasted Potato Cauliflower Soup

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

Creamy Roasted Potato Cauliflower Soup

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Potato Cauliflower Soup

Enjoy a velvety, hearty Creamy Roasted Potato Cauliflower Soup featuring tender roasted potatoes, caramelized cauliflower, and a savory chicken boost, all finished with a swirl of nonfat Greek yogurt for a silky texture. This warming bowl is brimming with rustic flavors and a balanced nutrient profile, making it a satisfying meal for any time of day.

Try 7 days free, then $12.99 / mo.

NUTRITION

407kcal
Protein
43.4g
Fat
6.5g
Carbs
45g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Baby Potato

1 cup Cauliflower

1/2 medium Onion

2 cloves Garlic

1 tsp Olive Oil

1 cup Vegetable Broth

1/2 cup Nonfat Greek Yogurt

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the diced baby potato and cauliflower florets with olive oil, salt, and pepper on a baking sheet.

  • 2

    Roast the vegetables in the oven for about 25-30 minutes, stirring halfway through, until tender and slightly caramelized.

  • 3

    While the vegetables are roasting, season the chicken breast with salt and pepper. Sauté it in a skillet or roast it in the oven until fully cooked, approximately 12-15 minutes, then dice or shred it.

  • 4

    In a large pot, heat a drizzle of olive oil and sauté the chopped onion and garlic until softened and fragrant.

  • 5

    Add the roasted vegetables and chicken to the pot, then pour in the vegetable broth. Bring the mixture to a simmer and let it cook for 5 minutes.

  • 6

    Remove the pot from heat and use an immersion blender to blend the soup to a creamy consistency, leaving some texture if desired.

  • 7

    Stir in the nonfat Greek yogurt for extra creaminess, and adjust the seasoning with salt and pepper as needed.

  • 8

    Ladle into bowls and serve warm.

Creamy Roasted Potato Cauliflower Soup

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

Creamy Roasted Potato Cauliflower Soup

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Potato Cauliflower Soup

Enjoy a velvety, hearty Creamy Roasted Potato Cauliflower Soup featuring tender roasted potatoes, caramelized cauliflower, and a savory chicken boost, all finished with a swirl of nonfat Greek yogurt for a silky texture. This warming bowl is brimming with rustic flavors and a balanced nutrient profile, making it a satisfying meal for any time of day.

NUTRITION

407kcal
Protein
43.4g
Fat
6.5g
Carbs
45g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Baby Potato

1 cup Cauliflower

1/2 medium Onion

2 cloves Garlic

1 tsp Olive Oil

1 cup Vegetable Broth

1/2 cup Nonfat Greek Yogurt

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the diced baby potato and cauliflower florets with olive oil, salt, and pepper on a baking sheet.

  • 2

    Roast the vegetables in the oven for about 25-30 minutes, stirring halfway through, until tender and slightly caramelized.

  • 3

    While the vegetables are roasting, season the chicken breast with salt and pepper. Sauté it in a skillet or roast it in the oven until fully cooked, approximately 12-15 minutes, then dice or shred it.

  • 4

    In a large pot, heat a drizzle of olive oil and sauté the chopped onion and garlic until softened and fragrant.

  • 5

    Add the roasted vegetables and chicken to the pot, then pour in the vegetable broth. Bring the mixture to a simmer and let it cook for 5 minutes.

  • 6

    Remove the pot from heat and use an immersion blender to blend the soup to a creamy consistency, leaving some texture if desired.

  • 7

    Stir in the nonfat Greek yogurt for extra creaminess, and adjust the seasoning with salt and pepper as needed.

  • 8

    Ladle into bowls and serve warm.