Hearty Beet, Corn, and Water Chestnut Soup

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

Hearty Beet, Corn, and Water Chestnut Soup

YOUR SOLIN GENERATED RECIPE

Hearty Beet, Corn, and Water Chestnut Soup

A vibrant, nutrient-dense soup that beautifully combines the earthiness of roasted beets with the sweet crunch of corn and water chestnuts. Enhanced with protein-rich tofu and white beans, this comforting bowl is finished with a hint of olive oil and savory vegetable broth for depth. Perfect for a cozy meal any time of day!

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NUTRITION

537kcal
Protein
34.5g
Fat
17.4g
Carbs
75.5g

SERVINGS

1 serving

INGREDIENTS

1 medium Beet (82g)

1 cup Corn Kernels (166g)

1/2 cup Water Chestnuts (85g)

200 grams Firm Tofu

1/2 cup Cannellini Beans (130g)

2 cups Vegetable Broth (480g)

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Wrap the beet in aluminum foil and roast for 45 minutes to 1 hour until tender. Alternatively, steam the beet until soft, then peel and dice.

  • 2

    Heat a medium pot over medium heat and add the olive oil. Sauté the diced roasted beet for about 2 minutes.

  • 3

    Add the corn kernels, water chestnuts, and drained cannellini beans to the pot. Stir gently to combine.

  • 4

    Dice the firm tofu into cubes and add to the pot along with the vegetable broth.

  • 5

    Bring the mixture to a simmer and let it cook for 10-15 minutes to allow the flavors to meld.

  • 6

    Season with salt and pepper to taste. If desired, use a blender for a few seconds to partially puree the soup for a creamier texture while retaining some chunks.

  • 7

    Serve hot and enjoy your hearty, balanced soup!

Hearty Beet, Corn, and Water Chestnut Soup

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

Hearty Beet, Corn, and Water Chestnut Soup

YOUR SOLIN GENERATED RECIPE

Hearty Beet, Corn, and Water Chestnut Soup

A vibrant, nutrient-dense soup that beautifully combines the earthiness of roasted beets with the sweet crunch of corn and water chestnuts. Enhanced with protein-rich tofu and white beans, this comforting bowl is finished with a hint of olive oil and savory vegetable broth for depth. Perfect for a cozy meal any time of day!

NUTRITION

537kcal
Protein
34.5g
Fat
17.4g
Carbs
75.5g

SERVINGS

1 serving

INGREDIENTS

1 medium Beet (82g)

1 cup Corn Kernels (166g)

1/2 cup Water Chestnuts (85g)

200 grams Firm Tofu

1/2 cup Cannellini Beans (130g)

2 cups Vegetable Broth (480g)

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Wrap the beet in aluminum foil and roast for 45 minutes to 1 hour until tender. Alternatively, steam the beet until soft, then peel and dice.

  • 2

    Heat a medium pot over medium heat and add the olive oil. Sauté the diced roasted beet for about 2 minutes.

  • 3

    Add the corn kernels, water chestnuts, and drained cannellini beans to the pot. Stir gently to combine.

  • 4

    Dice the firm tofu into cubes and add to the pot along with the vegetable broth.

  • 5

    Bring the mixture to a simmer and let it cook for 10-15 minutes to allow the flavors to meld.

  • 6

    Season with salt and pepper to taste. If desired, use a blender for a few seconds to partially puree the soup for a creamier texture while retaining some chunks.

  • 7

    Serve hot and enjoy your hearty, balanced soup!