Name: Creamy Roasted Sweet Potato Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 medium sweet potato; 5 oz chicken breast; 0.25 cup full-fat coconut milk; 1 cup chicken bone broth; 0.5 tbsp olive oil; 0.25 cup yellow onion; 1 clove garlic; 0.5 tsp fresh ginger; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp ground turmeric

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

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Sweet Potato Soup

Oven-roasted sweet potatoes blended into a velvety coconut ginger broth and topped with tender shredded chicken for a satisfying, nutrient-dense meal.

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NUTRITION

Protein

44.2g

Fat

22.3g

Carbs

32.5g

SERVINGS

1 serving

INGREDIENTS

1 medium sweet potato

5 oz chicken breast

0.25 cup full-fat coconut milk

1 cup chicken bone broth

0.5 tbsp olive oil

0.25 cup yellow onion

1 clove garlic

0.5 tsp fresh ginger

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp ground turmeric

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Toss the cubed sweet potato and chicken breast with olive oil, sea salt, and black pepper on the prepared sheet.
3
Roast for 20-25 minutes until the sweet potato is tender and the chicken is fully cooked through.
4
Remove from the oven and shred the chicken breast using two forks, then set it aside.
5
In a medium pot over medium heat, sauté the onion, garlic, and ginger until soft and fragrant.
6
Add the roasted sweet potato, chicken bone broth, coconut milk, and turmeric to the pot.
7
Use an immersion blender to puree the mixture until it reaches a silky smooth consistency.
8
Stir the shredded chicken into the soup and simmer for 2 minutes to heat through before serving.