Creamy Herb-Roasted Potato and Vegetable Soup

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

Creamy Herb-Roasted Potato and Vegetable Soup

YOUR SOLIN GENERATED RECIPE

Creamy Herb-Roasted Potato and Vegetable Soup

A comforting bowl of roasted potato and vegetable soup infused with fresh herbs, creamy tofu and cannellini beans for an added protein boost. This soup features charred notes from roasted vegetables, balanced by the light creaminess of unsweetened almond milk and silky tofu, making it a satisfying meal for any time of day.

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NUTRITION

536kcal
Protein
33g
Fat
17.6g
Carbs
67.1g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato (150g)

1 medium Carrot (61g)

2 stalks Celery (80g total)

1 small Yellow Onion (70g)

1 cup Firm Tofu (252g)

1/2 cup Cannellini Beans (130g)

1 cup Vegetable Broth (240g)

1/2 cup Unsweetened Almond Milk (120g)

1 tsp Olive Oil (5g)

1 tbsp Fresh Thyme

1 tbsp Fresh Parsley

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Dice the potato, carrot, celery, and onion into uniform pieces. Toss the diced vegetables with olive oil, salt, and pepper.

  • 3

    Spread the vegetables out on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.

  • 4

    While the vegetables roast, drain and rinse the cannellini beans and cut the tofu into cubes.

  • 5

    In a large pot, combine the roasted vegetables, tofu, cannellini beans, vegetable broth, and unsweetened almond milk. Add fresh thyme and parsley.

  • 6

    Bring the mixture to a simmer over medium heat, allowing the flavors to meld for about 10 minutes.

  • 7

    For a creamier texture, use an immersion blender to blend part of the soup, leaving some chunks for texture.

  • 8

    Adjust seasoning with salt and pepper, and serve warm.

Creamy Herb-Roasted Potato and Vegetable Soup

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

Creamy Herb-Roasted Potato and Vegetable Soup

YOUR SOLIN GENERATED RECIPE

Creamy Herb-Roasted Potato and Vegetable Soup

A comforting bowl of roasted potato and vegetable soup infused with fresh herbs, creamy tofu and cannellini beans for an added protein boost. This soup features charred notes from roasted vegetables, balanced by the light creaminess of unsweetened almond milk and silky tofu, making it a satisfying meal for any time of day.

NUTRITION

536kcal
Protein
33g
Fat
17.6g
Carbs
67.1g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato (150g)

1 medium Carrot (61g)

2 stalks Celery (80g total)

1 small Yellow Onion (70g)

1 cup Firm Tofu (252g)

1/2 cup Cannellini Beans (130g)

1 cup Vegetable Broth (240g)

1/2 cup Unsweetened Almond Milk (120g)

1 tsp Olive Oil (5g)

1 tbsp Fresh Thyme

1 tbsp Fresh Parsley

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Dice the potato, carrot, celery, and onion into uniform pieces. Toss the diced vegetables with olive oil, salt, and pepper.

  • 3

    Spread the vegetables out on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.

  • 4

    While the vegetables roast, drain and rinse the cannellini beans and cut the tofu into cubes.

  • 5

    In a large pot, combine the roasted vegetables, tofu, cannellini beans, vegetable broth, and unsweetened almond milk. Add fresh thyme and parsley.

  • 6

    Bring the mixture to a simmer over medium heat, allowing the flavors to meld for about 10 minutes.

  • 7

    For a creamier texture, use an immersion blender to blend part of the soup, leaving some chunks for texture.

  • 8

    Adjust seasoning with salt and pepper, and serve warm.