NUTRITION

SERVINGS

INGREDIENTS

3 oz Chicken Breast

1 cup cauliflower

1 medium potato

3 cloves garlic

1 small onion

2 cups low-sodium chicken broth

1 tbsp olive oil

3/4 cup nonfat Greek yogurt

PREPARATION

• 1

  Preheat your oven to 400°F. Place the garlic cloves (with a drizzle of olive oil and a pinch of salt) on a small piece of foil and wrap them up. Roast in the oven for about 20 minutes until soft and fragrant.

• 2

  While the garlic roasts, heat a saucepan over medium heat. Add olive oil and sauté the chopped onion until translucent, about 3-4 minutes.

• 3

  Add diced potato and cauliflower florets to the saucepan, stirring to coat with the oil and onion mixture.

• 4

  Pour in the chicken broth and bring the mixture to a simmer. Allow it to cook for 15-20 minutes until the vegetables are tender.

• 5

  Once the roasted garlic is cool enough to handle, squeeze the softened cloves out of their skins and add them to the pot.

• 6

  Using an immersion blender or transferring in batches to a blender, puree the soup until smooth and creamy.

• 7

  Return the soup to a gentle simmer and stir in the nonfat Greek yogurt until fully incorporated. Season with salt and pepper to taste.

• 8

  For added protein, top the soup with shredded roasted chicken breast. To prepare, roast or sauté the chicken breast, then shred it before adding to the bowl.

• 9

  Serve warm and enjoy this comforting, creamy soup that balances vibrant flavors with a nourishing protein boost.