Name: Creamy Roasted Vegetable and Herb Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz Cooked chicken breast; 1 cup Cauliflower florets; 0.5 cup Carrots; 0.25 cup Yellow onion; 2 cloves Garlic; 0.5 tbsp Extra virgin olive oil; 1 cup Chicken bone broth; 0.25 cup Plain nonfat Greek yogurt; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Fresh thyme leaves

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

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Vegetable and Herb Soup

Roasted cauliflower and carrots simmered in savory bone broth with tender shredded chicken for a velvety, protein-packed meal.

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NUTRITION

Protein

55.9g

Fat

12.9g

Carbs

21.7g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Cooked chicken breast

1 cup Cauliflower florets

0.5 cup Carrots

0.25 cup Yellow onion

2 cloves Garlic

0.5 tbsp Extra virgin olive oil

1 cup Chicken bone broth

0.25 cup Plain nonfat Greek yogurt

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh thyme leaves

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PREPARATION

1
Preheat oven to 400°F.
2
Toss cauliflower, carrots, onion, and garlic with olive oil, salt, and pepper on a baking sheet.
3
Roast for 25 minutes until vegetables are tender and golden-brown.
4
Transfer roasted vegetables to a blender with bone broth and Greek yogurt; blend until smooth.
5
Pour the puree into a pot, stir in the chicken and thyme, and heat through over medium heat.