NUTRITION

SERVINGS

INGREDIENTS

1.5 cups cauliflower florets (150g)

1 medium potato (150g)

1 tsp olive oil (5g)

2 cups low-sodium chicken broth (480g)

0.75 cup nonfat Greek yogurt (170g)

0.5 cup white beans (130g)

3 ounces shredded chicken breast (85g)

0.5 medium onion, chopped (55g)

2 garlic cloves, minced (6g)

Salt & Pepper to taste

PREPARATION

• 1

  Preheat your oven to 425°F.

• 2

  On a baking sheet, toss the cauliflower florets and diced potato with olive oil, salt, and pepper.

• 3

  Roast the vegetables in the oven for about 25-30 minutes until they are tender and slightly golden.

• 4

  While the vegetables roast, heat a pot on medium heat and add a drizzle of olive oil. Sauté the chopped onion and minced garlic until translucent and fragrant.

• 5

  Add the roasted vegetables to the pot along with the chicken broth and white beans. Bring to a simmer.

• 6

  Allow the mixture to simmer for 10 minutes to meld the flavors, then turn off heat.

• 7

  Using an immersion blender (or transferring to a blender in batches), blend the soup until smooth with a few rustic chunks remaining for texture.

• 8

  Stir in the nonfat Greek yogurt and mix well to create a creamy consistency.

• 9

  Fold in the shredded chicken breast, warming it through if necessary. Adjust salt and pepper to taste before serving.