Roasted Cauliflower and Chicken Soup

Makes 2 servings.


  • 4 cups cauliflower, washed and broken into florets
  • 1/2 cup onion roughly chopped
  • 2 tsp olive oil
  • 2 cups chicken broth
  • 1 tsp minced garlic
  • 1 cooked chicken breast, about 6 to 8 ounces, cut into small chunks
  • 1/2 cup fat free plain Greek yogurt
  • Salt and Pepper to taste


  1. Preheat your oven to 375°F.
  2. Line a baking sheet with foil and lightly coat with a non-stick spray.
  3. Spread the cauliflower florets and onion pieces on the foil and drizzle or spray with the olive oil.
  4. Place in oven and roast for 30 minutes. 
  5. Remove from oven and place the veggies in a stockpot or large sauce pan.
  6. Add the chicken broth and garlic to the veggies and bring to a boil.
  7. Simmer for about 5 minutes.
  8. Add the chicken and heat through about 5 more minutes.
  9. Remove from heat and then puree with an immersion blender till the chicken is shredded.
  10. Divide the mixture between 2 bowls and then stir 1/2 cup of yogurt into each.
  11. Season with salt and pepper.