Creamy Roasted Garlic Cauliflower Potato Soup

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

Creamy Roasted Garlic Cauliflower Potato Soup

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Garlic Cauliflower Potato Soup

A velvety soup blending roasted garlic, tender cauliflower, and hearty potato, enriched with a creamy swirl of Greek yogurt and tender chicken breast. This comforting bowl offers both creamy texture and robust flavors, making it a nutritionally balanced meal.

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NUTRITION

566kcal
Protein
47.6g
Fat
18.4g
Carbs
46g

SERVINGS

1 serving

INGREDIENTS

150g Cauliflower

1 medium Potato (150g)

4 cloves Garlic

1 tbsp Olive Oil

1 cup Vegetable Broth

1/2 cup Greek Yogurt

100g Chicken Breast

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Toss the cauliflower florets, potato cubes, and unpeeled garlic cloves lightly with olive oil, salt, and pepper. Spread them out on a baking sheet.

  • 3

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

  • 4

    While the vegetables are roasting, cube the cooked chicken breast if not pre-cubed.

  • 5

    Once the vegetables are done, transfer them to a large pot along with the vegetable broth. Bring the mixture to a simmer over medium heat.

  • 6

    Using an immersion blender, blend the vegetables until smooth and creamy. For a chunkier texture, blend partially.

  • 7

    Stir in the Greek yogurt to enhance creaminess and add a tangy flavor.

  • 8

    Fold in the cubed chicken breast and heat through for an additional 3-5 minutes.

  • 9

    Taste and adjust seasonings as needed before serving.

Creamy Roasted Garlic Cauliflower Potato Soup

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

Creamy Roasted Garlic Cauliflower Potato Soup

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Garlic Cauliflower Potato Soup

A velvety soup blending roasted garlic, tender cauliflower, and hearty potato, enriched with a creamy swirl of Greek yogurt and tender chicken breast. This comforting bowl offers both creamy texture and robust flavors, making it a nutritionally balanced meal.

NUTRITION

566kcal
Protein
47.6g
Fat
18.4g
Carbs
46g

SERVINGS

1 serving

INGREDIENTS

150g Cauliflower

1 medium Potato (150g)

4 cloves Garlic

1 tbsp Olive Oil

1 cup Vegetable Broth

1/2 cup Greek Yogurt

100g Chicken Breast

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Toss the cauliflower florets, potato cubes, and unpeeled garlic cloves lightly with olive oil, salt, and pepper. Spread them out on a baking sheet.

  • 3

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

  • 4

    While the vegetables are roasting, cube the cooked chicken breast if not pre-cubed.

  • 5

    Once the vegetables are done, transfer them to a large pot along with the vegetable broth. Bring the mixture to a simmer over medium heat.

  • 6

    Using an immersion blender, blend the vegetables until smooth and creamy. For a chunkier texture, blend partially.

  • 7

    Stir in the Greek yogurt to enhance creaminess and add a tangy flavor.

  • 8

    Fold in the cubed chicken breast and heat through for an additional 3-5 minutes.

  • 9

    Taste and adjust seasonings as needed before serving.