Silky Potato Leek Soup with Fresh Herbs

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

Silky Potato Leek Soup with Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Silky Potato Leek Soup with Fresh Herbs

A velvety, comforting soup that blends tender potatoes and sweet leeks with a boost of protein from cannellini beans, low-fat Greek yogurt, and firm tofu. Finished with a drizzle of olive oil and a sprinkle of fresh herbs, this soup is both satisfying and nourishing, perfect for any meal of the day.

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NUTRITION

503kcal
Protein
32.4g
Fat
12g
Carbs
72g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato (150g)

1 large Leek (90g)

2 cups Vegetable Broth (480g)

1/2 cup Cannellini Beans (120g)

1/3 cup Low-Fat Greek Yogurt (80g)

130g Firm Tofu

1 tsp Olive Oil (5g)

2 tbsp Fresh Mixed Herbs

1 clove Garlic

Salt & Pepper to taste

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PREPARATION

  • 1

    Rinse and peel the potato, then dice it into small cubes.

  • 2

    Clean the leek thoroughly to remove any grit, then slice thinly. Mince the garlic.

  • 3

    In a large pot, heat olive oil over medium heat; add the garlic and leek, sautéing until soft and fragrant, about 5 minutes.

  • 4

    Add the diced potatoes to the pot and stir briefly.

  • 5

    Pour in the vegetable broth and bring the mixture to a gentle simmer. Allow it to cook for 15-20 minutes or until the potatoes are tender.

  • 6

    In a blender or using an immersion blender, cautiously blend the soup until smooth and silky.

  • 7

    Stir in the cannellini beans and firm tofu (cubed) into the warm soup, letting them heat through without over blending.

  • 8

    Remove the pot from heat and gently fold in the Greek yogurt.

  • 9

    Season the soup with salt and pepper to taste, and stir in finely chopped fresh herbs.

  • 10

    Serve warm and enjoy this nutritious, comforting bowl of silky soup.

Silky Potato Leek Soup with Fresh Herbs

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

Silky Potato Leek Soup with Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Silky Potato Leek Soup with Fresh Herbs

A velvety, comforting soup that blends tender potatoes and sweet leeks with a boost of protein from cannellini beans, low-fat Greek yogurt, and firm tofu. Finished with a drizzle of olive oil and a sprinkle of fresh herbs, this soup is both satisfying and nourishing, perfect for any meal of the day.

NUTRITION

503kcal
Protein
32.4g
Fat
12g
Carbs
72g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato (150g)

1 large Leek (90g)

2 cups Vegetable Broth (480g)

1/2 cup Cannellini Beans (120g)

1/3 cup Low-Fat Greek Yogurt (80g)

130g Firm Tofu

1 tsp Olive Oil (5g)

2 tbsp Fresh Mixed Herbs

1 clove Garlic

Salt & Pepper to taste

PREPARATION

  • 1

    Rinse and peel the potato, then dice it into small cubes.

  • 2

    Clean the leek thoroughly to remove any grit, then slice thinly. Mince the garlic.

  • 3

    In a large pot, heat olive oil over medium heat; add the garlic and leek, sautéing until soft and fragrant, about 5 minutes.

  • 4

    Add the diced potatoes to the pot and stir briefly.

  • 5

    Pour in the vegetable broth and bring the mixture to a gentle simmer. Allow it to cook for 15-20 minutes or until the potatoes are tender.

  • 6

    In a blender or using an immersion blender, cautiously blend the soup until smooth and silky.

  • 7

    Stir in the cannellini beans and firm tofu (cubed) into the warm soup, letting them heat through without over blending.

  • 8

    Remove the pot from heat and gently fold in the Greek yogurt.

  • 9

    Season the soup with salt and pepper to taste, and stir in finely chopped fresh herbs.

  • 10

    Serve warm and enjoy this nutritious, comforting bowl of silky soup.