Creamy Roasted Potato and Vegetable Soup

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

Creamy Roasted Potato and Vegetable Soup

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Potato and Vegetable Soup

A velvety smooth soup featuring tender roasted potatoes blended with fresh vegetables in a rich broth. Each spoonful delivers comforting warmth with light cream, aromatic herbs, and perfectly seasoned potato chunks, creating a hearty and nourishing bowl that satisfies and soothes.

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NUTRITION

605kcal
Protein
34.5g
Fat
6.7g
Carbs
106.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Yukon Gold Potatoes, cubed

1 cup Carrots, chopped

1 cup Celery, chopped

1 cup White Navy Beans, cooked

1/2 cup Greek Yogurt

1 teaspoon Olive Oil

1 small Onion, diced

3 cloves Garlic, minced

2 cups Vegetable Broth

Salt and pepper to taste

1 teaspoon Fresh Thyme

1 Bay Leaf

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PREPARATION

  • 1

    Preheat oven to 400°F (200°C)

  • 2

    Toss cubed potatoes with 1/2 teaspoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until golden and tender

  • 3

    Meanwhile, heat remaining olive oil in a large pot over medium heat

  • 4

    Add diced onion and cook until translucent, about 5 minutes

  • 5

    Add minced garlic and cook for another minute until fragrant

  • 6

    Add chopped carrots and celery, cooking for 5 minutes until slightly softened

  • 7

    Pour in vegetable broth, add bay leaf and thyme. Bring to a simmer

  • 8

    Add cooked navy beans and roasted potatoes to the pot

  • 9

    Simmer for 15-20 minutes until all vegetables are tender

  • 10

    Remove bay leaf and transfer half of the soup to a blender

  • 11

    Blend until smooth, then return to the pot

  • 12

    Stir in Greek yogurt until well combined

  • 13

    Season with additional salt and pepper to taste

  • 14

    Serve hot, garnished with fresh herbs if desired

Creamy Roasted Potato and Vegetable Soup

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

Creamy Roasted Potato and Vegetable Soup

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Potato and Vegetable Soup

A velvety smooth soup featuring tender roasted potatoes blended with fresh vegetables in a rich broth. Each spoonful delivers comforting warmth with light cream, aromatic herbs, and perfectly seasoned potato chunks, creating a hearty and nourishing bowl that satisfies and soothes.

NUTRITION

605kcal
Protein
34.5g
Fat
6.7g
Carbs
106.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Yukon Gold Potatoes, cubed

1 cup Carrots, chopped

1 cup Celery, chopped

1 cup White Navy Beans, cooked

1/2 cup Greek Yogurt

1 teaspoon Olive Oil

1 small Onion, diced

3 cloves Garlic, minced

2 cups Vegetable Broth

Salt and pepper to taste

1 teaspoon Fresh Thyme

1 Bay Leaf

PREPARATION

  • 1

    Preheat oven to 400°F (200°C)

  • 2

    Toss cubed potatoes with 1/2 teaspoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until golden and tender

  • 3

    Meanwhile, heat remaining olive oil in a large pot over medium heat

  • 4

    Add diced onion and cook until translucent, about 5 minutes

  • 5

    Add minced garlic and cook for another minute until fragrant

  • 6

    Add chopped carrots and celery, cooking for 5 minutes until slightly softened

  • 7

    Pour in vegetable broth, add bay leaf and thyme. Bring to a simmer

  • 8

    Add cooked navy beans and roasted potatoes to the pot

  • 9

    Simmer for 15-20 minutes until all vegetables are tender

  • 10

    Remove bay leaf and transfer half of the soup to a blender

  • 11

    Blend until smooth, then return to the pot

  • 12

    Stir in Greek yogurt until well combined

  • 13

    Season with additional salt and pepper to taste

  • 14

    Serve hot, garnished with fresh herbs if desired