NUTRITION

SERVINGS

INGREDIENTS

3 cups chopped Cauliflower

1 medium Russet Potato

6 Garlic Cloves

1 small Onion

3 ounces Shredded Chicken Breast

2 cups Low Sodium Vegetable Broth

1 tablespoon Olive Oil

Salt and Pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F.

• 2

  Place the unpeeled garlic cloves on a small piece of foil, drizzle lightly with a bit of olive oil, and wrap them up. Roast in the oven for about 20 minutes, until softened and aromatic.

• 3

  Meanwhile, chop the cauliflower into florets, peel and dice the potato, and finely chop the small onion.

• 4

  In a large pot, heat the olive oil over medium heat. Sauté the chopped onion until it turns soft and translucent, about 3-4 minutes.

• 5

  Add the chopped cauliflower and diced potato to the pot, stirring for an additional 2 minutes.

• 6

  Squeeze the roasted garlic out of its skins and add it to the pot. Stir to combine with the vegetables.

• 7

  Pour in the low sodium vegetable broth and add the shredded chicken breast. Bring to a simmer.

• 8

  Cover the pot and let it simmer on low heat for 15-20 minutes, or until the vegetables are tender.

• 9

  Using an immersion blender, blend the soup until smooth and creamy, leaving some texture if desired. Alternatively, transfer portions to a countertop blender.

• 10

  Season the soup with salt and pepper to taste. Serve warm.