YOUR SOLIN GENERATED RECIPE
Creamy Roasted Cauliflower Potato Soup
Savor the comforting blend of roasted cauliflower and potato enriched with tender chicken and a creamy swirl of nonfat Greek yogurt. This warming soup delivers a satisfying balance of silky texture and hearty protein, accented by caramelized onions and a hint of olive oil. Perfect for any meal of the day, it's both nourishing and delicious.
INGREDIENTS
1 medium head Cauliflower (600g)
1 medium Potato (150g)
16 ounces Chicken Breast (cooked, shredded)
2 cups Nonfat Greek Yogurt
4 cups Vegetable Broth
2 tablespoons Olive Oil
1 medium Onion
2 cloves Garlic
Salt & Pepper to taste
PREPARATION
Preheat the oven to 400°F.
Cut the cauliflower into florets and peel the potato into roughly 1-inch cubes. Toss both with 1 tablespoon olive oil, salt, and pepper.
Spread the cauliflower and potato evenly on a baking sheet. Roast in the oven for about 25-30 minutes until tender and lightly browned.
Meanwhile, in a large pot, heat the remaining olive oil over medium heat. Add the diced onion and minced garlic, sautéing until soft and fragrant.
Add the roasted cauliflower and potato to the pot along with the vegetable broth. Bring to a simmer and let it cook for about 10 minutes.
Using an immersion blender, blend the soup until smooth, leaving some texture if desired.
Stir in the shredded chicken breast and nonfat Greek yogurt, and heat through gently without boiling to preserve the creaminess.
Taste and adjust seasoning with salt and pepper.
Ladle the soup into bowls and serve warm. Enjoy your comforting, protein-packed creamy roasted cauliflower potato soup!