Hearty Root Vegetable Beet Soup

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

Hearty Root Vegetable Beet Soup

YOUR SOLIN GENERATED RECIPE

Hearty Root Vegetable Beet Soup

A vibrant, comforting soup that blends earthy beets and tender root vegetables with hearty lentils and chickpeas. Finished with a creamy dollop of tangy Greek yogurt, this soup offers depth of flavor and a satisfying, nutritious profile perfect for any meal.

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NUTRITION

574kcal
Protein
35.8g
Fat
2.9g
Carbs
105g

SERVINGS

1 serving

INGREDIENTS

1 medium Beet (150g)

2 medium Carrots (approx 122g total)

1 medium Parsnip (80g)

1 medium Onion (110g)

2 Garlic cloves

75g Dry Lentils

1/2 cup Canned Chickpeas (80g)

1/4 cup Low-Fat Greek Yogurt (57g)

2 cups Vegetable Broth

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PREPARATION

  • 1

    Rinse and peel the beet, carrots, parsnip, and onion. Dice the beet, carrots, and parsnip into uniform cubes and chop the onion finely. Mince the garlic cloves.

  • 2

    Rinse the dry lentils under cold water.

  • 3

    In a large pot, add the chopped onion and garlic with a splash of water (or a light cooking spray if preferred) over medium heat. Sauté until translucent and aromatic.

  • 4

    Add the diced beet, carrots, and parsnip. Stir for a couple of minutes to combine the flavors.

  • 5

    Pour in the 2 cups of vegetable broth, then add the rinsed lentils. Bring the mixture to a boil, then reduce heat and let it simmer for 25-30 minutes until the lentils and vegetables are tender.

  • 6

    About 5 minutes before finishing, stir in the canned chickpeas and allow them to warm through.

  • 7

    Season with salt and pepper to taste. If desired, blend a portion of the soup to create a thicker texture while leaving some chunks for heartiness.

  • 8

    Ladle the soup into bowls and finish each serving with a dollop of low-fat Greek yogurt for a creamy tang.

  • 9

    Serve warm and enjoy your hearty, nourishing root vegetable beet soup.

Hearty Root Vegetable Beet Soup

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

Hearty Root Vegetable Beet Soup

YOUR SOLIN GENERATED RECIPE

Hearty Root Vegetable Beet Soup

A vibrant, comforting soup that blends earthy beets and tender root vegetables with hearty lentils and chickpeas. Finished with a creamy dollop of tangy Greek yogurt, this soup offers depth of flavor and a satisfying, nutritious profile perfect for any meal.

NUTRITION

574kcal
Protein
35.8g
Fat
2.9g
Carbs
105g

SERVINGS

1 serving

INGREDIENTS

1 medium Beet (150g)

2 medium Carrots (approx 122g total)

1 medium Parsnip (80g)

1 medium Onion (110g)

2 Garlic cloves

75g Dry Lentils

1/2 cup Canned Chickpeas (80g)

1/4 cup Low-Fat Greek Yogurt (57g)

2 cups Vegetable Broth

PREPARATION

  • 1

    Rinse and peel the beet, carrots, parsnip, and onion. Dice the beet, carrots, and parsnip into uniform cubes and chop the onion finely. Mince the garlic cloves.

  • 2

    Rinse the dry lentils under cold water.

  • 3

    In a large pot, add the chopped onion and garlic with a splash of water (or a light cooking spray if preferred) over medium heat. Sauté until translucent and aromatic.

  • 4

    Add the diced beet, carrots, and parsnip. Stir for a couple of minutes to combine the flavors.

  • 5

    Pour in the 2 cups of vegetable broth, then add the rinsed lentils. Bring the mixture to a boil, then reduce heat and let it simmer for 25-30 minutes until the lentils and vegetables are tender.

  • 6

    About 5 minutes before finishing, stir in the canned chickpeas and allow them to warm through.

  • 7

    Season with salt and pepper to taste. If desired, blend a portion of the soup to create a thicker texture while leaving some chunks for heartiness.

  • 8

    Ladle the soup into bowls and finish each serving with a dollop of low-fat Greek yogurt for a creamy tang.

  • 9

    Serve warm and enjoy your hearty, nourishing root vegetable beet soup.