Creamy Roasted Potato Cauliflower Soup

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

Creamy Roasted Potato Cauliflower Soup

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Potato Cauliflower Soup

A comforting bowl of creamy roasted potato and cauliflower soup accented with tender shredded chicken and a swirl of nonfat Greek yogurt. Roasted vegetables mingle with savory broth, fresh garlic, and herbs to create a deliciously balanced soup perfect for a nourishing dinner.

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NUTRITION

455kcal
Protein
48.8g
Fat
8.6g
Carbs
49.8g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato (150g)

2 cups Cauliflower florets (200g)

3 ounces shredded Chicken Breast (85g)

0.5 cup Nonfat Greek Yogurt (122g)

0.5 medium Yellow Onion (40g), chopped

2 cloves Garlic

2 cups Low-Sodium Chicken Broth

1 tsp Extra Virgin Olive Oil

1 tsp Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F. Toss the cauliflower florets and diced potato with olive oil, salt, and pepper on a baking sheet.

  • 2

    Roast the vegetables for 25-30 minutes until they become tender and develop a slight golden crust, stirring halfway through.

  • 3

    In a large pot, heat a small amount of olive oil over medium heat and sauté the chopped onion and minced garlic until soft and fragrant.

  • 4

    Add the roasted vegetables and shredded chicken breast to the pot. Pour in the low-sodium chicken broth and add fresh thyme.

  • 5

    Bring the mixture to a simmer and let it cook for about 10 minutes, allowing the flavors to meld.

  • 6

    Using an immersion blender, blend the soup until smooth and creamy, leaving some texture if desired.

  • 7

    Stir in the nonfat Greek yogurt until well combined, warming the soup gently without boiling to preserve the yogurt's creaminess.

  • 8

    Season with additional salt and pepper as needed, then serve hot.

Creamy Roasted Potato Cauliflower Soup

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

Creamy Roasted Potato Cauliflower Soup

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Potato Cauliflower Soup

A comforting bowl of creamy roasted potato and cauliflower soup accented with tender shredded chicken and a swirl of nonfat Greek yogurt. Roasted vegetables mingle with savory broth, fresh garlic, and herbs to create a deliciously balanced soup perfect for a nourishing dinner.

NUTRITION

455kcal
Protein
48.8g
Fat
8.6g
Carbs
49.8g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato (150g)

2 cups Cauliflower florets (200g)

3 ounces shredded Chicken Breast (85g)

0.5 cup Nonfat Greek Yogurt (122g)

0.5 medium Yellow Onion (40g), chopped

2 cloves Garlic

2 cups Low-Sodium Chicken Broth

1 tsp Extra Virgin Olive Oil

1 tsp Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F. Toss the cauliflower florets and diced potato with olive oil, salt, and pepper on a baking sheet.

  • 2

    Roast the vegetables for 25-30 minutes until they become tender and develop a slight golden crust, stirring halfway through.

  • 3

    In a large pot, heat a small amount of olive oil over medium heat and sauté the chopped onion and minced garlic until soft and fragrant.

  • 4

    Add the roasted vegetables and shredded chicken breast to the pot. Pour in the low-sodium chicken broth and add fresh thyme.

  • 5

    Bring the mixture to a simmer and let it cook for about 10 minutes, allowing the flavors to meld.

  • 6

    Using an immersion blender, blend the soup until smooth and creamy, leaving some texture if desired.

  • 7

    Stir in the nonfat Greek yogurt until well combined, warming the soup gently without boiling to preserve the yogurt's creaminess.

  • 8

    Season with additional salt and pepper as needed, then serve hot.