Silky Sweet Potato Soup with Herb Croutons

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

Silky Sweet Potato Soup with Herb Croutons

YOUR SOLIN GENERATED RECIPE

Silky Sweet Potato Soup with Herb Croutons

Slow-roasted sweet potatoes pureed into a velvety soup and topped with tiny, herb-tossed sourdough cubes for a satisfying crunch.

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NUTRITION

462kcal
Protein
2g
Fat
42.4g
Carbs
20.4g

SERVINGS

1 serving

INGREDIENTS

80g Sweet Potato

3 tablespoons Olive Oil

200ml Vegetable Broth

4g Sourdough Bread

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PREPARATION

  • 1

    Peel and cube the sweet potato into small pieces

  • 2

    Toss the cubes with one tablespoon of olive oil and roast at 400°F until tender and lightly caramelized

  • 3

    Place the roasted sweet potato and vegetable broth into a blender and process until completely smooth

  • 4

    Transfer the mixture to a small pot over medium heat and whisk in the remaining olive oil to create a rich, silky texture

  • 5

    Cut the sourdough bread into very small cubes and toast in a dry pan with a pinch of dried herbs until golden

  • 6

    Pour the soup into a bowl and garnish with the herb croutons before serving

Silky Sweet Potato Soup with Herb Croutons

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

Silky Sweet Potato Soup with Herb Croutons

YOUR SOLIN GENERATED RECIPE

Silky Sweet Potato Soup with Herb Croutons

Slow-roasted sweet potatoes pureed into a velvety soup and topped with tiny, herb-tossed sourdough cubes for a satisfying crunch.

NUTRITION

462kcal
Protein
2g
Fat
42.4g
Carbs
20.4g

SERVINGS

1 serving

INGREDIENTS

80g Sweet Potato

3 tablespoons Olive Oil

200ml Vegetable Broth

4g Sourdough Bread

PREPARATION

  • 1

    Peel and cube the sweet potato into small pieces

  • 2

    Toss the cubes with one tablespoon of olive oil and roast at 400°F until tender and lightly caramelized

  • 3

    Place the roasted sweet potato and vegetable broth into a blender and process until completely smooth

  • 4

    Transfer the mixture to a small pot over medium heat and whisk in the remaining olive oil to create a rich, silky texture

  • 5

    Cut the sourdough bread into very small cubes and toast in a dry pan with a pinch of dried herbs until golden

  • 6

    Pour the soup into a bowl and garnish with the herb croutons before serving