YOUR SOLIN GENERATED RECIPE
Creamy Roasted Potato and Cauliflower Soup
A velvety, roasted potato and cauliflower soup brightened with a hint of garlic and onion, finished with a dollop of tangy Greek yogurt and tender shredded chicken for an extra protein boost. The earthy roasted flavors combine with the smooth creaminess of the broth to create a comforting bowl that’s perfect for any meal.
INGREDIENTS
1 medium Potato (~150g)
200g Cauliflower
1 teaspoon Olive Oil
3 oz Chicken Breast
2 cups Low-Sodium Chicken Broth
1/4 cup Plain Greek Yogurt
1/2 medium Onion
2 cloves Garlic
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C).
Chop the potato into chunks and separate cauliflower into florets. Peel and quarter the onion, and peel the garlic cloves.
Toss the potato, cauliflower, onion, and garlic with olive oil, salt, and pepper. Spread evenly on a baking sheet.
Roast the vegetables in the oven for 25-30 minutes or until tender and slightly caramelized.
While the vegetables are roasting, cook the chicken breast by seasoning lightly and baking or sautéing until cooked through. Once done, shred or dice into bite-sized pieces.
In a large pot, combine the roasted vegetables with the chicken broth. Bring to a simmer and let it heat through for about 5 minutes.
Using an immersion blender, blend the mixture until smooth but still retaining some texture. Alternatively, blend in batches in a countertop blender, then return to the pot.
Stir in the shredded chicken and adjust seasoning with salt and pepper as needed.
Serve hot with a dollop of plain Greek yogurt on top for added creaminess and protein.