Creamy Roasted Beet Soup

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

Creamy Roasted Beet Soup

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Beet Soup

Savor a velvety bowl of roasted beet soup with a creamy twist. Roasted beets and caramelized onions blend with a light vegetable broth, accented by a tangy swirl of nonfat Greek yogurt and hearty cannellini beans for an added protein punch. A drizzle of extra virgin olive oil enriches the flavor profile while keeping each spoonful deliciously balanced.

Try 7 days free, then $12.99 / mo.

NUTRITION

549kcal
Protein
35.4g
Fat
15.1g
Carbs
71g

SERVINGS

1 serving

INGREDIENTS

2 medium Beets (~300g)

1 small Onion (~70g)

2 Garlic Cloves (~6g)

1 tbsp Extra Virgin Olive Oil

2 cups Vegetable Broth

1 cup Nonfat Greek Yogurt

1/2 cup Cannellini Beans

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Wash and trim the beets, then wrap them in foil and roast on a baking sheet for about 45-60 minutes until tender.

  • 2

    While the beets roast, dice the small onion and mince the garlic cloves. In a medium pot, heat the olive oil over medium heat. Sauté the onion and garlic until they become soft and translucent, about 5 minutes.

  • 3

    Peel the roasted beets (they should peel easily) and roughly chop them. Add the beets to the pot along with the vegetable broth. Bring the mixture to a simmer and let cook for 10-15 minutes to blend the flavors.

  • 4

    Stir in the cannellini beans and allow the soup to heat through. Use an immersion blender to blend the soup until smooth, leaving a few chunks for texture if desired.

  • 5

    Turn off the heat and stir in the nonfat Greek yogurt to create a creamy consistency. Season with salt and pepper to taste.

  • 6

    Ladle the soup into bowls, drizzle a small amount of olive oil on top if desired, and serve warm.

Creamy Roasted Beet Soup

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

Creamy Roasted Beet Soup

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Beet Soup

Savor a velvety bowl of roasted beet soup with a creamy twist. Roasted beets and caramelized onions blend with a light vegetable broth, accented by a tangy swirl of nonfat Greek yogurt and hearty cannellini beans for an added protein punch. A drizzle of extra virgin olive oil enriches the flavor profile while keeping each spoonful deliciously balanced.

NUTRITION

549kcal
Protein
35.4g
Fat
15.1g
Carbs
71g

SERVINGS

1 serving

INGREDIENTS

2 medium Beets (~300g)

1 small Onion (~70g)

2 Garlic Cloves (~6g)

1 tbsp Extra Virgin Olive Oil

2 cups Vegetable Broth

1 cup Nonfat Greek Yogurt

1/2 cup Cannellini Beans

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Wash and trim the beets, then wrap them in foil and roast on a baking sheet for about 45-60 minutes until tender.

  • 2

    While the beets roast, dice the small onion and mince the garlic cloves. In a medium pot, heat the olive oil over medium heat. Sauté the onion and garlic until they become soft and translucent, about 5 minutes.

  • 3

    Peel the roasted beets (they should peel easily) and roughly chop them. Add the beets to the pot along with the vegetable broth. Bring the mixture to a simmer and let cook for 10-15 minutes to blend the flavors.

  • 4

    Stir in the cannellini beans and allow the soup to heat through. Use an immersion blender to blend the soup until smooth, leaving a few chunks for texture if desired.

  • 5

    Turn off the heat and stir in the nonfat Greek yogurt to create a creamy consistency. Season with salt and pepper to taste.

  • 6

    Ladle the soup into bowls, drizzle a small amount of olive oil on top if desired, and serve warm.