Name: Creamy Roasted Fennel Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1.5 medium fennel bulbs; 0.25 medium yellow onion; 0.5 tbsp extra virgin olive oil; 2 tbsp full-fat coconut milk; 2 cup low-sodium chicken broth; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper

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

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Fennel Soup

Oven-roasted fennel and onions simmered in a velvety broth with tender chicken breast, offering a subtle anise flavor and silky texture.

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NUTRITION

Protein

52.9g

Fat

21.7g

Carbs

43.7g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1.5 medium fennel bulbs

0.25 medium yellow onion

0.5 tbsp extra virgin olive oil

2 tbsp full-fat coconut milk

2 cup low-sodium chicken broth

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2
Trim the fennel bulbs and slice them along with the onion into thin wedges, then toss with olive oil, sea salt, and black pepper.
3
Spread the vegetables on the baking sheet and roast for 25 minutes until the edges are golden and caramelized.
4
While the vegetables roast, place the chicken breast in a pot with the chicken broth and simmer over medium heat for 12-15 minutes until fully cooked.
5
Remove the chicken from the broth and shred it using two forks, setting it aside for later.
6
Transfer the roasted fennel, onion, garlic, and the remaining chicken broth into a high-speed blender and process until completely smooth.
7
Pour the blended soup back into the pot, stir in the coconut milk and shredded chicken, and heat through for 2 minutes before serving.