Creamy Cauliflower Potato Chowder

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

Creamy Cauliflower Potato Chowder

YOUR SOLIN GENERATED RECIPE

Creamy Cauliflower Potato Chowder

A warming, comforting chowder that combines tender cauliflower and potato with a light creaminess from almond milk and a savory blend of herbs. This hearty dish is enriched with shredded chicken breast and white beans, delivering a balanced bowl that's creamy yet nutrient-dense.

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NUTRITION

477kcal
Protein
40.8g
Fat
9.0g
Carbs
62.7g

SERVINGS

1 serving

INGREDIENTS

1 cup chopped Cauliflower (~107g)

1 medium Potato (~150g)

1/2 cup Cannellini Beans (rinsed, ~130g)

3 ounces Chicken Breast, cooked and shredded (~85g)

1/2 medium Onion (~70g)

2 cloves Garlic

1 cup Low-Sodium Chicken Broth

1/4 cup Unsweetened Almond Milk

1 tsp Olive Oil

1/2 tsp Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until they become soft and fragrant.

  • 2

    Add the chopped cauliflower and diced potato to the pot, stirring to combine with the onions and garlic.

  • 3

    Pour in the chicken broth and bring the mixture to a simmer. Allow the vegetables to cook for about 10-12 minutes until they are tender.

  • 4

    Stir in the cannellini beans and shredded chicken breast. Let the chowder simmer for an additional 5 minutes to meld the flavors.

  • 5

    Lower the heat and stir in the unsweetened almond milk and dried thyme. Season with salt and pepper to taste.

  • 6

    Using an immersion blender, blend a portion of the chowder to create a creamy base while leaving some chunks for texture, or blend about half of the soup in a countertop blender and return it to the pot.

  • 7

    Heat through for an additional 2 minutes, then serve warm. Garnish with extra thyme if desired.

Creamy Cauliflower Potato Chowder

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

Creamy Cauliflower Potato Chowder

YOUR SOLIN GENERATED RECIPE

Creamy Cauliflower Potato Chowder

A warming, comforting chowder that combines tender cauliflower and potato with a light creaminess from almond milk and a savory blend of herbs. This hearty dish is enriched with shredded chicken breast and white beans, delivering a balanced bowl that's creamy yet nutrient-dense.

NUTRITION

477kcal
Protein
40.8g
Fat
9.0g
Carbs
62.7g

SERVINGS

1 serving

INGREDIENTS

1 cup chopped Cauliflower (~107g)

1 medium Potato (~150g)

1/2 cup Cannellini Beans (rinsed, ~130g)

3 ounces Chicken Breast, cooked and shredded (~85g)

1/2 medium Onion (~70g)

2 cloves Garlic

1 cup Low-Sodium Chicken Broth

1/4 cup Unsweetened Almond Milk

1 tsp Olive Oil

1/2 tsp Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until they become soft and fragrant.

  • 2

    Add the chopped cauliflower and diced potato to the pot, stirring to combine with the onions and garlic.

  • 3

    Pour in the chicken broth and bring the mixture to a simmer. Allow the vegetables to cook for about 10-12 minutes until they are tender.

  • 4

    Stir in the cannellini beans and shredded chicken breast. Let the chowder simmer for an additional 5 minutes to meld the flavors.

  • 5

    Lower the heat and stir in the unsweetened almond milk and dried thyme. Season with salt and pepper to taste.

  • 6

    Using an immersion blender, blend a portion of the chowder to create a creamy base while leaving some chunks for texture, or blend about half of the soup in a countertop blender and return it to the pot.

  • 7

    Heat through for an additional 2 minutes, then serve warm. Garnish with extra thyme if desired.