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 the vibrant, earthy flavor of roasted beets blended into a silky smooth soup. Enhanced with creamy nonfat Greek yogurt and hearty cannellini beans, this comforting bowl is elevated by the warm aromatics of roasted garlic and caramelized onions, finished with a hint of thyme and a drizzle of olive oil for a balanced finish.

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NUTRITION

582kcal
Protein
45g
Fat
8.6g
Carbs
87.2g

SERVINGS

1 serving

INGREDIENTS

2 medium Beets (approx. 300g), roasted

1 cup Cannellini Beans, drained

1 cup Nonfat Greek Yogurt

2 cups Vegetable Broth

0.5 tablespoon Olive Oil

0.5 medium Onion, sliced

2 cloves Garlic, minced

1 tablespoon Fresh Thyme

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F. Wrap the beets in foil after drizzling them with olive oil and a pinch of salt before roasting.

  • 2

    Roast the beets in the oven for 45-60 minutes until tender. Allow them to cool slightly, then peel and roughly chop.

  • 3

    In a large pot, heat a small amount of olive oil over medium heat. Sauté the sliced onion until caramelized, about 5 minutes, then add the minced garlic and cook for another minute.

  • 4

    Add the chopped roasted beets, cannellini beans, and vegetable broth to the pot. Bring to a simmer and let cook for about 10 minutes to meld the flavors.

  • 5

    Transfer the mixture to a blender in batches, and blend until very smooth. Return the soup to the pot.

  • 6

    Stir in the nonfat Greek yogurt and fresh thyme. Season with salt and black pepper to taste, and warm the soup gently over low heat (do not boil) to combine the flavors.

  • 7

    Serve warm with a garnish of extra thyme if desired.

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 the vibrant, earthy flavor of roasted beets blended into a silky smooth soup. Enhanced with creamy nonfat Greek yogurt and hearty cannellini beans, this comforting bowl is elevated by the warm aromatics of roasted garlic and caramelized onions, finished with a hint of thyme and a drizzle of olive oil for a balanced finish.

NUTRITION

582kcal
Protein
45g
Fat
8.6g
Carbs
87.2g

SERVINGS

1 serving

INGREDIENTS

2 medium Beets (approx. 300g), roasted

1 cup Cannellini Beans, drained

1 cup Nonfat Greek Yogurt

2 cups Vegetable Broth

0.5 tablespoon Olive Oil

0.5 medium Onion, sliced

2 cloves Garlic, minced

1 tablespoon Fresh Thyme

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F. Wrap the beets in foil after drizzling them with olive oil and a pinch of salt before roasting.

  • 2

    Roast the beets in the oven for 45-60 minutes until tender. Allow them to cool slightly, then peel and roughly chop.

  • 3

    In a large pot, heat a small amount of olive oil over medium heat. Sauté the sliced onion until caramelized, about 5 minutes, then add the minced garlic and cook for another minute.

  • 4

    Add the chopped roasted beets, cannellini beans, and vegetable broth to the pot. Bring to a simmer and let cook for about 10 minutes to meld the flavors.

  • 5

    Transfer the mixture to a blender in batches, and blend until very smooth. Return the soup to the pot.

  • 6

    Stir in the nonfat Greek yogurt and fresh thyme. Season with salt and black pepper to taste, and warm the soup gently over low heat (do not boil) to combine the flavors.

  • 7

    Serve warm with a garnish of extra thyme if desired.