NUTRITION

SERVINGS

INGREDIENTS

3 oz Chicken Breast

1 cup Cauliflower florets

1 medium Potato

4 cloves Roasted Garlic

1 tbsp Olive Oil

2 cups Low-Sodium Chicken Broth

1/2 cup Unsweetened Almond Milk

1/4 cup Non-Fat Greek Yogurt

Salt & Pepper to taste

PREPARATION

• 1

  Preheat the oven to 400°F. Toss whole garlic bulbs with a little olive oil, wrap in foil, and roast for about 35-40 minutes until soft and caramelized.

• 2

  Meanwhile, dice the potato and break cauliflower into florets. Season lightly with salt and pepper.

• 3

  In a large pot, warm 1 tablespoon of olive oil over medium heat. Add the diced potato and cauliflower, sautéing for 5 minutes.

• 4

  Squeeze out the roasted garlic cloves from the bulbs and add them to the pot, stirring to combine.

• 5

  Pour in the low-sodium chicken broth and bring the mixture to a simmer. Add the chicken breast and cook until the chicken is done through, about 10-12 minutes.

• 6

  Remove the chicken breast, shred it, and return it to the pot. Add the unsweetened almond milk and stir well.

• 7

  Using an immersion blender, blend the soup until it reaches a smooth and creamy consistency, leaving some texture if desired.

• 8

  Season with salt and pepper to taste. Serve hot with a dollop of non-fat Greek yogurt on the top for added creaminess and protein.