Creamy Roasted Potato and Cauliflower Soup

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

Creamy Roasted Potato and Cauliflower Soup

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Potato and Cauliflower Soup

A velvety, satisfying soup featuring roasted potato and cauliflower blended with a dollop of tangy Greek yogurt, enhanced by aromatic garlic and thyme. An extra boost of lean chicken breast makes this creamy bowl filling yet light, ideal for any meal of the day.

Try 7 days free, then $12.99 / mo.

NUTRITION

455kcal
Protein
35.7g
Fat
17g
Carbs
45.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Potato (150g)

1 cup Cauliflower Florets (107g)

1/2 cup Plain Nonfat Greek Yogurt (122g)

3 ounces Extra Lean Chicken Breast (85g)

1 tbsp Olive Oil (14g)

1/2 Small Onion (50g)

1 Garlic Clove (3g)

1 cup Vegetable Broth (240g)

2 sprigs Fresh Thyme

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Cube the potato and break the cauliflower into florets. Toss them with olive oil, salt, and pepper, and spread on a baking sheet.

  • 3

    Roast the vegetables for about 25-30 minutes or until tender and lightly browned.

  • 4

    In a large pot, sauté the chopped onion and garlic over medium heat until translucent and fragrant.

  • 5

    Add the roasted vegetables and vegetable broth to the pot. Bring to a simmer and let it cook for 5 minutes to meld flavors.

  • 6

    Blend the soup using an immersion blender until smooth, or transfer to a blender in batches.

  • 7

    Stir in the Greek yogurt for creaminess and add the chopped, cooked chicken breast for an extra protein boost.

  • 8

    Mix in the fresh thyme, adjust seasoning with salt and pepper, and heat through for an additional 2 minutes.

  • 9

    Serve warm and enjoy your delicious, protein-packed creamy roasted potato and cauliflower soup.

Creamy Roasted Potato and Cauliflower Soup

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

Creamy Roasted Potato and Cauliflower Soup

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Potato and Cauliflower Soup

A velvety, satisfying soup featuring roasted potato and cauliflower blended with a dollop of tangy Greek yogurt, enhanced by aromatic garlic and thyme. An extra boost of lean chicken breast makes this creamy bowl filling yet light, ideal for any meal of the day.

NUTRITION

455kcal
Protein
35.7g
Fat
17g
Carbs
45.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Potato (150g)

1 cup Cauliflower Florets (107g)

1/2 cup Plain Nonfat Greek Yogurt (122g)

3 ounces Extra Lean Chicken Breast (85g)

1 tbsp Olive Oil (14g)

1/2 Small Onion (50g)

1 Garlic Clove (3g)

1 cup Vegetable Broth (240g)

2 sprigs Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Cube the potato and break the cauliflower into florets. Toss them with olive oil, salt, and pepper, and spread on a baking sheet.

  • 3

    Roast the vegetables for about 25-30 minutes or until tender and lightly browned.

  • 4

    In a large pot, sauté the chopped onion and garlic over medium heat until translucent and fragrant.

  • 5

    Add the roasted vegetables and vegetable broth to the pot. Bring to a simmer and let it cook for 5 minutes to meld flavors.

  • 6

    Blend the soup using an immersion blender until smooth, or transfer to a blender in batches.

  • 7

    Stir in the Greek yogurt for creaminess and add the chopped, cooked chicken breast for an extra protein boost.

  • 8

    Mix in the fresh thyme, adjust seasoning with salt and pepper, and heat through for an additional 2 minutes.

  • 9

    Serve warm and enjoy your delicious, protein-packed creamy roasted potato and cauliflower soup.