Creamy Roasted Garlic Cauliflower Potato Soup

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

Creamy Roasted Garlic Cauliflower Potato Soup

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Garlic Cauliflower Potato Soup

A velvety soup bursting with the natural sweetness of roasted garlic, tender cauliflower, and hearty potato, elevated with lean chicken and creamy white beans. Finished with a dollop of tangy Greek yogurt, every spoonful is comfort in a bowl with a fresh hint of thyme.

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NUTRITION

468kcal
Protein
42.6g
Fat
8.4g
Carbs
59.4g

SERVINGS

1 serving

INGREDIENTS

3 oz roasted Chicken Breast

1 medium Potato

1 cup chopped Cauliflower

1/3 cup White Beans

1/4 cup Low-Fat Greek Yogurt

1 cup Vegetable Broth

1 tsp Olive Oil

3 cloves Roasted Garlic

1/2 tsp Dried Thyme

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Wrap the garlic cloves in foil with a drizzle of olive oil and a pinch of salt, then roast for 25-30 minutes until soft and caramelized.

  • 2

    Meanwhile, dice the potato and chop the cauliflower into florets. In a large pot, add the vegetable broth, diced potato, and cauliflower.

  • 3

    Bring the broth to a simmer and cook until the vegetables are tender, about 15 minutes.

  • 4

    Add the roasted garlic (squeeze the soft cloves out of their skins), white beans, and dried thyme to the pot. Season with salt and black pepper.

  • 5

    For extra protein, stir in the shredded roasted chicken breast. Allow the soup to heat through for 5 minutes.

  • 6

    Using an immersion blender, blend the soup until creamy but still with some texture. Alternatively, blend in batches in a countertop blender.

  • 7

    Ladle the soup into bowls and top each serving with a dollop of low-fat Greek yogurt. Adjust seasoning if needed and serve warm.

Creamy Roasted Garlic Cauliflower Potato Soup

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

Creamy Roasted Garlic Cauliflower Potato Soup

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Garlic Cauliflower Potato Soup

A velvety soup bursting with the natural sweetness of roasted garlic, tender cauliflower, and hearty potato, elevated with lean chicken and creamy white beans. Finished with a dollop of tangy Greek yogurt, every spoonful is comfort in a bowl with a fresh hint of thyme.

NUTRITION

468kcal
Protein
42.6g
Fat
8.4g
Carbs
59.4g

SERVINGS

1 serving

INGREDIENTS

3 oz roasted Chicken Breast

1 medium Potato

1 cup chopped Cauliflower

1/3 cup White Beans

1/4 cup Low-Fat Greek Yogurt

1 cup Vegetable Broth

1 tsp Olive Oil

3 cloves Roasted Garlic

1/2 tsp Dried Thyme

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Wrap the garlic cloves in foil with a drizzle of olive oil and a pinch of salt, then roast for 25-30 minutes until soft and caramelized.

  • 2

    Meanwhile, dice the potato and chop the cauliflower into florets. In a large pot, add the vegetable broth, diced potato, and cauliflower.

  • 3

    Bring the broth to a simmer and cook until the vegetables are tender, about 15 minutes.

  • 4

    Add the roasted garlic (squeeze the soft cloves out of their skins), white beans, and dried thyme to the pot. Season with salt and black pepper.

  • 5

    For extra protein, stir in the shredded roasted chicken breast. Allow the soup to heat through for 5 minutes.

  • 6

    Using an immersion blender, blend the soup until creamy but still with some texture. Alternatively, blend in batches in a countertop blender.

  • 7

    Ladle the soup into bowls and top each serving with a dollop of low-fat Greek yogurt. Adjust seasoning if needed and serve warm.