Creamy Roasted Potato and Cauliflower Soup with Chicken

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

Creamy Roasted Potato and Cauliflower Soup with Chicken

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Potato and Cauliflower Soup with Chicken

This velvety soup combines the rustic charm of roasted potato, cauliflower, and savory onion with the creaminess of nonfat Greek yogurt and the added lean protein of shredded chicken. The light roasting of vegetables brings out their natural sweetness while garlic and olive oil enhance the flavor. Perfect for a comforting meal, it delivers a balanced blend of smooth texture, hearty warmth, and satisfying taste.

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NUTRITION

588kcal
Protein
56.4g
Fat
18.2g
Carbs
51g

SERVINGS

1 serving

INGREDIENTS

1 medium Potato (~150g)

1/2 head Cauliflower (~200g)

1/2 medium Onion (~55g)

2 cloves Garlic

1 tbsp Olive Oil

3/4 cup Nonfat Greek Yogurt (~183g)

100g Cooked Chicken Breast

1 cup Low Sodium Chicken Broth (~240g)

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Dice the potato and cut the cauliflower into florets. Slice the half onion into chunks and peel the garlic cloves.

  • 3

    Toss the potato, cauliflower, onion, and garlic with olive oil and a pinch of salt and pepper.

  • 4

    Spread the vegetables evenly on a baking sheet and roast in the oven for 25-30 minutes until tender and lightly browned.

  • 5

    Once roasted, transfer the vegetables to a blender along with the chicken broth. Blend until smooth, leaving a bit of texture if desired.

  • 6

    Pour the blended soup into a pot over medium-low heat. Stir in the nonfat Greek yogurt to achieve a creamy consistency.

  • 7

    Add the shredded cooked chicken breast and gently heat through, ensuring the soup does not boil to prevent curdling the yogurt.

  • 8

    Taste and adjust seasoning with salt and pepper if needed before serving.

Creamy Roasted Potato and Cauliflower Soup with Chicken

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

Creamy Roasted Potato and Cauliflower Soup with Chicken

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Potato and Cauliflower Soup with Chicken

This velvety soup combines the rustic charm of roasted potato, cauliflower, and savory onion with the creaminess of nonfat Greek yogurt and the added lean protein of shredded chicken. The light roasting of vegetables brings out their natural sweetness while garlic and olive oil enhance the flavor. Perfect for a comforting meal, it delivers a balanced blend of smooth texture, hearty warmth, and satisfying taste.

NUTRITION

588kcal
Protein
56.4g
Fat
18.2g
Carbs
51g

SERVINGS

1 serving

INGREDIENTS

1 medium Potato (~150g)

1/2 head Cauliflower (~200g)

1/2 medium Onion (~55g)

2 cloves Garlic

1 tbsp Olive Oil

3/4 cup Nonfat Greek Yogurt (~183g)

100g Cooked Chicken Breast

1 cup Low Sodium Chicken Broth (~240g)

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Dice the potato and cut the cauliflower into florets. Slice the half onion into chunks and peel the garlic cloves.

  • 3

    Toss the potato, cauliflower, onion, and garlic with olive oil and a pinch of salt and pepper.

  • 4

    Spread the vegetables evenly on a baking sheet and roast in the oven for 25-30 minutes until tender and lightly browned.

  • 5

    Once roasted, transfer the vegetables to a blender along with the chicken broth. Blend until smooth, leaving a bit of texture if desired.

  • 6

    Pour the blended soup into a pot over medium-low heat. Stir in the nonfat Greek yogurt to achieve a creamy consistency.

  • 7

    Add the shredded cooked chicken breast and gently heat through, ensuring the soup does not boil to prevent curdling the yogurt.

  • 8

    Taste and adjust seasoning with salt and pepper if needed before serving.