Name: Roasted Carrot Broccoli Cheddar Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3.5 oz Cooked chicken breast; 1.5 oz Sharp cheddar cheese; 1 cup Broccoli florets; 1 cup Sliced carrots; 0.25 cup Plain non-fat Greek yogurt; 1 cup Low sodium chicken broth; 1 tsp Extra virgin olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder; 0.25 tsp Onion powder

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

YOUR SOLIN GENERATED RECIPE

Roasted Carrot Broccoli Cheddar Soup

Oven-roasted carrots and broccoli pureed into a velvety cheddar base with shredded chicken for a satisfying, protein-packed bowl of comfort.

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NUTRITION

Protein

53.9g

Fat

24.2g

Carbs

24.5g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Cooked chicken breast

1.5 oz Sharp cheddar cheese

1 cup Broccoli florets

1 cup Sliced carrots

0.25 cup Plain non-fat Greek yogurt

1 cup Low sodium chicken broth

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.25 tsp Onion powder

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PREPARATION

1
Preheat the oven to 400°F and line a large baking sheet with parchment paper.
2
Toss the broccoli florets and sliced carrots with the extra virgin olive oil, sea salt, and black pepper directly on the baking sheet.
3
Roast the vegetables for 20 to 25 minutes until they are tender and have developed a light golden char.
4
Transfer the roasted vegetables to a high-speed blender and add the chicken broth, garlic powder, and onion powder.
5
Blend on high until the mixture is completely smooth and reaches a velvety consistency.
6
Pour the blended soup into a medium saucepan and place over medium-low heat.
7
Stir in the shredded cooked chicken breast, sharp cheddar cheese, and Greek yogurt.
8
Whisk gently until the cheese is fully melted and the soup is heated through before serving.