Healthy Creamy Potato Soup

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

Healthy Creamy Potato Soup

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Potato Soup

A comforting and velvety potato soup with a creamy twist, blended with low-fat Greek yogurt and unsweetened almond milk for added creaminess without the extra calories. A touch of cannellini beans boosts the protein content, and fresh vegetables like onion, garlic, and cauliflower lend depth and flavor to every spoonful.

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NUTRITION

561kcal
Protein
36.2g
Fat
8.6g
Carbs
81.5g

SERVINGS

1 serving

INGREDIENTS

1 medium Potato (~150g)

1 cup Low-Fat Greek Yogurt (~245g)

1 cup Unsweetened Almond Milk (~240g)

1 cup Vegetable Broth (~240g)

1 cup Frozen Cauliflower (~107g)

1 small Onion, diced (~70g)

1 teaspoon Olive Oil (~5g)

1/2 cup Cannellini Beans (~130g)

2 cloves Garlic (~6g)

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PREPARATION

  • 1

    In a medium pot, heat the olive oil over medium heat and add the diced onion and minced garlic, sautéing until softened and fragrant.

  • 2

    Add the chopped potato and frozen cauliflower to the pot, stirring to combine with the onions and garlic.

  • 3

    Pour in the vegetable broth and unsweetened almond milk, then bring the mixture to a simmer.

  • 4

    Allow the vegetables to cook for about 15-20 minutes or until the potato and cauliflower are tender.

  • 5

    Using an immersion blender, blend the soup until smooth; if a chunkier texture is desired, blend only half of the soup.

  • 6

    Stir in the low-fat Greek yogurt and cannellini beans, warming the soup gently without boiling to preserve the yogurt’s creaminess.

  • 7

    Season with salt and pepper to taste, and let the soup sit for a few additional minutes to meld the flavors before serving.

Healthy Creamy Potato Soup

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

Healthy Creamy Potato Soup

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Potato Soup

A comforting and velvety potato soup with a creamy twist, blended with low-fat Greek yogurt and unsweetened almond milk for added creaminess without the extra calories. A touch of cannellini beans boosts the protein content, and fresh vegetables like onion, garlic, and cauliflower lend depth and flavor to every spoonful.

NUTRITION

561kcal
Protein
36.2g
Fat
8.6g
Carbs
81.5g

SERVINGS

1 serving

INGREDIENTS

1 medium Potato (~150g)

1 cup Low-Fat Greek Yogurt (~245g)

1 cup Unsweetened Almond Milk (~240g)

1 cup Vegetable Broth (~240g)

1 cup Frozen Cauliflower (~107g)

1 small Onion, diced (~70g)

1 teaspoon Olive Oil (~5g)

1/2 cup Cannellini Beans (~130g)

2 cloves Garlic (~6g)

PREPARATION

  • 1

    In a medium pot, heat the olive oil over medium heat and add the diced onion and minced garlic, sautéing until softened and fragrant.

  • 2

    Add the chopped potato and frozen cauliflower to the pot, stirring to combine with the onions and garlic.

  • 3

    Pour in the vegetable broth and unsweetened almond milk, then bring the mixture to a simmer.

  • 4

    Allow the vegetables to cook for about 15-20 minutes or until the potato and cauliflower are tender.

  • 5

    Using an immersion blender, blend the soup until smooth; if a chunkier texture is desired, blend only half of the soup.

  • 6

    Stir in the low-fat Greek yogurt and cannellini beans, warming the soup gently without boiling to preserve the yogurt’s creaminess.

  • 7

    Season with salt and pepper to taste, and let the soup sit for a few additional minutes to meld the flavors before serving.