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, savory soup featuring roasted garlic blended with tender cauliflower and potato, enhanced by lean shredded chicken for a protein boost. This comforting bowl of soup is finished with a hint of olive oil for extra richness, perfect for any meal of the day from breakfast to dinner.

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NUTRITION

353kcal
Protein
32.1g
Fat
7.4g
Carbs
40.6g

SERVINGS

1 serving

INGREDIENTS

1 cup Cauliflower

1 medium Potato

3 ounces Chicken Breast (shredded)

3 cloves Roasted Garlic

1 small Onion

1 teaspoon Olive Oil

1 cup Vegetable Broth

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PREPARATION

  • 1

    Preheat your oven to 400°F. Peel the garlic cloves, drizzle them with a little olive oil, wrap in foil, and roast for about 20 minutes until soft and fragrant.

  • 2

    In a large pot, heat the remaining olive oil over medium heat. Add the chopped onion and sauté until softened, about 3-4 minutes.

  • 3

    Add the cauliflower florets and diced potato to the pot. Stir for 2 minutes to coat with the olive oil and sautéed onions.

  • 4

    Pour in the vegetable broth and bring the mixture to a boil. Reduce heat, cover, and simmer for 15-20 minutes, until the vegetables are tender.

  • 5

    Add the roasted garlic (squeeze out the softened garlic from its skins) and shredded chicken breast to the pot. Stir well.

  • 6

    Using an immersion blender, carefully blend the soup until smooth and creamy, leaving a few chunks for texture if desired.

  • 7

    Season with salt and pepper to taste. Allow the soup to heat through for an additional 2-3 minutes 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, savory soup featuring roasted garlic blended with tender cauliflower and potato, enhanced by lean shredded chicken for a protein boost. This comforting bowl of soup is finished with a hint of olive oil for extra richness, perfect for any meal of the day from breakfast to dinner.

NUTRITION

353kcal
Protein
32.1g
Fat
7.4g
Carbs
40.6g

SERVINGS

1 serving

INGREDIENTS

1 cup Cauliflower

1 medium Potato

3 ounces Chicken Breast (shredded)

3 cloves Roasted Garlic

1 small Onion

1 teaspoon Olive Oil

1 cup Vegetable Broth

PREPARATION

  • 1

    Preheat your oven to 400°F. Peel the garlic cloves, drizzle them with a little olive oil, wrap in foil, and roast for about 20 minutes until soft and fragrant.

  • 2

    In a large pot, heat the remaining olive oil over medium heat. Add the chopped onion and sauté until softened, about 3-4 minutes.

  • 3

    Add the cauliflower florets and diced potato to the pot. Stir for 2 minutes to coat with the olive oil and sautéed onions.

  • 4

    Pour in the vegetable broth and bring the mixture to a boil. Reduce heat, cover, and simmer for 15-20 minutes, until the vegetables are tender.

  • 5

    Add the roasted garlic (squeeze out the softened garlic from its skins) and shredded chicken breast to the pot. Stir well.

  • 6

    Using an immersion blender, carefully blend the soup until smooth and creamy, leaving a few chunks for texture if desired.

  • 7

    Season with salt and pepper to taste. Allow the soup to heat through for an additional 2-3 minutes before serving.