Silky Vegetable Soup with Brown Rice

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

Silky Vegetable Soup with Brown Rice

YOUR SOLIN GENERATED RECIPE

Silky Vegetable Soup with Brown Rice

Puréed butternut squash and sautéed onions simmered in a light vegetable broth, served over tender brown rice with a finishing drizzle of velvety olive oil.

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NUTRITION

432kcal
Protein
3.0g
Fat
35.5g
Carbs
30.4g

SERVINGS

1 serving

INGREDIENTS

150g Butternut Squash

40g Cooked Brown Rice

2.5 tbsp Extra Virgin Olive Oil

40g Yellow Onion

1 cup Vegetable Broth

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PREPARATION

  • 1

    Heat one tablespoon of the olive oil in a medium pot over medium heat.

  • 2

    Add the diced onions and sauté until they are translucent and fragrant.

  • 3

    Stir in the cubed butternut squash and pour in the vegetable broth.

  • 4

    Bring to a boil, then reduce heat and simmer for 15 to 20 minutes until the squash is very tender.

  • 5

    Use an immersion blender to process the soup directly in the pot until it reaches a silky, smooth consistency.

  • 6

    Stir in the pre-cooked brown rice and the remaining olive oil before serving warm.

Silky Vegetable Soup with Brown Rice

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

Silky Vegetable Soup with Brown Rice

YOUR SOLIN GENERATED RECIPE

Silky Vegetable Soup with Brown Rice

Puréed butternut squash and sautéed onions simmered in a light vegetable broth, served over tender brown rice with a finishing drizzle of velvety olive oil.

NUTRITION

432kcal
Protein
3.0g
Fat
35.5g
Carbs
30.4g

SERVINGS

1 serving

INGREDIENTS

150g Butternut Squash

40g Cooked Brown Rice

2.5 tbsp Extra Virgin Olive Oil

40g Yellow Onion

1 cup Vegetable Broth

PREPARATION

  • 1

    Heat one tablespoon of the olive oil in a medium pot over medium heat.

  • 2

    Add the diced onions and sauté until they are translucent and fragrant.

  • 3

    Stir in the cubed butternut squash and pour in the vegetable broth.

  • 4

    Bring to a boil, then reduce heat and simmer for 15 to 20 minutes until the squash is very tender.

  • 5

    Use an immersion blender to process the soup directly in the pot until it reaches a silky, smooth consistency.

  • 6

    Stir in the pre-cooked brown rice and the remaining olive oil before serving warm.