YOUR SOLIN GENERATED RECIPE
Roasted Garlic Cauliflower Soup with Chives
Velvety cauliflower and roasted garlic simmered in a savory broth, blended until smooth and topped with tender chicken and fresh chives for a comforting finish.
INGREDIENTS
1 head cauliflower
1 head garlic
0.5 tbsp extra virgin olive oil
0.5 tsp sea salt
0.25 tsp black pepper
2 cups low-sodium chicken broth
4 oz cooked chicken breast
0.25 cup plain non-fat Greek yogurt
2 tbsp fresh chives
0.5 tsp onion powder
PREPARATION
Preheat your oven to 400°F.
Toss the cauliflower florets with the extra virgin olive oil, sea salt, and black pepper on a large rimmed baking sheet.
Slice the top off the head of garlic to expose the cloves, drizzle with a tiny bit of oil, wrap tightly in foil, and place on the baking sheet with the cauliflower.
Roast for 25 to 30 minutes until the cauliflower is golden brown and the garlic cloves are soft and fragrant.
Carefully squeeze the roasted garlic cloves out of their skins and into a high-speed blender.
Add the roasted cauliflower, chicken broth, onion powder, and Greek yogurt to the blender.
Blend on high speed until the soup is completely smooth and reaches a velvety consistency.
Pour the blended soup into a medium pot and stir in the cooked shredded chicken breast, heating over medium heat until warmed through.
Divide the soup into bowls and garnish with the freshly chopped chives before serving.