YOUR SOLIN GENERATED RECIPE
Savory Cottage Cheese Vegetable Soup
Sautéed chicken and garden vegetables simmered in broth and blended with cottage cheese for a velvety, protein-packed finish.
INGREDIENTS
3 oz chicken breast
0.5 cup low-fat cottage cheese
2 cups low-sodium chicken broth
0.5 cup carrots
0.5 cup celery
1 cup baby spinach
0.5 tbsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp dried oregano
1 clove garlic
PREPARATION
Heat the extra virgin olive oil in a large pot over medium heat.
Add the diced chicken breast, carrots, and celery to the pot, sautéing until the chicken is cooked through and the vegetables begin to soften.
Stir in the minced garlic and dried oregano, cooking for about 1 minute until the aroma is released.
Pour in the low-sodium chicken broth and bring the mixture to a gentle boil.
Reduce the heat and let the soup simmer for 10 minutes to allow the flavors to meld.
Stir in the baby spinach and cook for 1 to 2 minutes until it is fully wilted.
Turn off the heat and stir in the cottage cheese until it is evenly distributed.
Use an immersion blender to pulse the soup until it reaches a velvety consistency while still retaining some texture from the vegetables.
Season with sea salt and black pepper before serving warm.