Creamy Roasted Potato and Cauliflower Soup

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

Creamy Roasted Potato and Cauliflower Soup

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Potato and Cauliflower Soup

A velvety roasted potato and cauliflower soup accented with aromatic garlic and onion, enriched with tender grilled chicken and a dollop of tangy Greek yogurt. This satisfying bowl offers a unique blend of creaminess and subtle smoky flavors, perfect for a comforting meal any time of day.

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NUTRITION

418kcal
Protein
43.9g
Fat
6.3g
Carbs
44.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

1 medium Potato (150g)

1.5 cups Cauliflower (150g)

1/2 medium Onion (50g)

2 cloves Garlic (6g)

1 cup Low-Sodium Chicken Broth (240g)

1 tsp Olive Oil (5g)

1/2 cup Nonfat Greek Yogurt (125g)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss the potato cubes and cauliflower florets with olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for about 20-25 minutes until golden and tender.

  • 3

    In a large pot, heat a small drizzle of olive oil over medium heat. Sauté the chopped onion and minced garlic until softened and fragrant.

  • 4

    Add the roasted vegetables to the pot along with the low-sodium chicken broth. Bring the mixture to a simmer.

  • 5

    Meanwhile, season the chicken breast lightly with salt and pepper and grill or pan-sear it until fully cooked. Allow it to rest, then dice or shred into bite-sized pieces.

  • 6

    Use an immersion blender to blend the soup until smooth, leaving some texture if desired. Stir in the nonfat Greek yogurt to add creaminess.

  • 7

    Gently stir in the diced chicken pieces. Adjust seasoning with salt and pepper to taste.

  • 8

    Serve warm and enjoy this comforting, protein-rich creamy soup.

Creamy Roasted Potato and Cauliflower Soup

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

Creamy Roasted Potato and Cauliflower Soup

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Potato and Cauliflower Soup

A velvety roasted potato and cauliflower soup accented with aromatic garlic and onion, enriched with tender grilled chicken and a dollop of tangy Greek yogurt. This satisfying bowl offers a unique blend of creaminess and subtle smoky flavors, perfect for a comforting meal any time of day.

NUTRITION

418kcal
Protein
43.9g
Fat
6.3g
Carbs
44.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

1 medium Potato (150g)

1.5 cups Cauliflower (150g)

1/2 medium Onion (50g)

2 cloves Garlic (6g)

1 cup Low-Sodium Chicken Broth (240g)

1 tsp Olive Oil (5g)

1/2 cup Nonfat Greek Yogurt (125g)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss the potato cubes and cauliflower florets with olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for about 20-25 minutes until golden and tender.

  • 3

    In a large pot, heat a small drizzle of olive oil over medium heat. Sauté the chopped onion and minced garlic until softened and fragrant.

  • 4

    Add the roasted vegetables to the pot along with the low-sodium chicken broth. Bring the mixture to a simmer.

  • 5

    Meanwhile, season the chicken breast lightly with salt and pepper and grill or pan-sear it until fully cooked. Allow it to rest, then dice or shred into bite-sized pieces.

  • 6

    Use an immersion blender to blend the soup until smooth, leaving some texture if desired. Stir in the nonfat Greek yogurt to add creaminess.

  • 7

    Gently stir in the diced chicken pieces. Adjust seasoning with salt and pepper to taste.

  • 8

    Serve warm and enjoy this comforting, protein-rich creamy soup.