Name: Roasted Garlic Cauliflower Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 4 cup raw cauliflower florets; 4 oz raw chicken breast; 5 cloves garlic; 1 tbsp olive oil; 0.5 cup nonfat Greek yogurt; 1.5 cup chicken broth; 0.5 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp dried thyme

Nutrition

Per serving

471 calories

Protein: 48g; 38% of calories
Carbs: 33g; 26% of calories
Fat: 20g; 35% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 25 min

Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the raw cauliflower florets and whole garlic cloves with 0.5 tablespoons of olive oil, sea salt, and black pepper on the prepared sheet.
Roast the vegetables for 25 minutes until the cauliflower is tender and the edges are caramelized and golden brown.
While the vegetables roast, dice the raw chicken breast into bite-sized pieces and sauté in a skillet with the remaining 0.5 tablespoons of olive oil over medium heat until cooked through.
Transfer the roasted cauliflower and garlic to a high-speed blender, then add the chicken broth, Greek yogurt, and dried thyme.
Blend on high until the soup is completely smooth and creamy, adding a splash more broth if you prefer a thinner consistency.
Pour the soup into a bowl and top with the warm sautéed chicken pieces to serve.

Nutrition

Ingredients

Instructions

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