ROASTED BEET AND POTATO SOUP
I adapted this from a vegetarian soup while my twin toddlers were going through a soup-only phase. They love it. Luckily the rest of the family enjoys it too! It's a nice hearty puree, super-easy to put together, especially if you roast the potatoes and beets beforehand.
Provided by Kate Przybylo
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 2h10m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Place the potatoes and beets into a baking dish, and drizzle with 1 tablespoon olive oil; season with salt and black pepper.
- Roast in the preheated oven until tender, about 1 hour; allow to cool.
- Heat 2 tablespoons of olive oil in a large soup pot over medium heat, and stir in the celery, onion, and garlic. Cook, stirring often, until the onion is translucent, about 5 minutes. Mix in the cooked vegetables, chicken broth, thyme, and bay leaf, bring to a boil, and reduce heat. Simmer until the celery is very tender, about 45 minutes.
- Remove from heat, and discard the bay leaf. Puree the mixture in the pot with an immersion blender until very well blended; stir in the milk and lemon juice to serve.
Nutrition Facts : Calories 165.8 calories, Carbohydrate 18.5 g, Cholesterol 6.1 mg, Fat 8.9 g, Fiber 2.9 g, Protein 4 g, SaturatedFat 2.1 g, Sodium 69.2 mg, Sugar 7.2 g
SPINACH BEET SOUP
This soup can be a whole meal in itself for finicky eaters, especially kids.
Provided by Suja
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Spinach Soup Recipes
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 11 minutes. Drain, reserving some of the water.
- Combine spinach and beets in a blender adding as much of the reserved water as needed to help the mixture blend smoothly; blend until smooth.
- Melt butter in a large pot over medium heat. Stir blended spinach mixture with the melted butter; cook until the color begins to change, 5 to 7 minutes. Stir water into the mixture to thin the liquid. Stir drained orzo pasta into the soup; season with thyme, salt, and pepper. Remove pot from heat and stir sour cream through the soup. Sprinkle with Cheddar cheese to serve.
Nutrition Facts : Calories 249.2 calories, Carbohydrate 40.5 g, Cholesterol 13.3 mg, Fat 5.7 g, Fiber 2.7 g, Protein 9.9 g, SaturatedFat 3.3 g, Sodium 126 mg, Sugar 3.4 g
HEARTY SPINACH SOUP WITH BEETS AND POTATOES
Make and share this Hearty Spinach Soup with Beets and Potatoes recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place the butter in a large stockpot and melt over medium-high heat.
- Add the onion and garlic and saute for 1 minute.
- Add the spinach and paprika and saute for about 1 minute, until the spinach is wilted.
- Add the stock, potatoes, beets and tomato and bring to a boil.
- Reduce the heat to a light simmer and cook for about 30 minutes, or until the potatoes and beets are tender.
- Transfer the soup to a food processor in batches and puree until smooth.
- Season with salt and pepper.
- Ladle the soup into serving bowls and garnish with the sour cream and a parsley sprig.
Nutrition Facts : Calories 321.4, Fat 13.8, SaturatedFat 7.5, Cholesterol 36, Sodium 477.9, Carbohydrate 40.2, Fiber 5.2, Sugar 11.6, Protein 11.2
ROOT VEGETABLE SOUP
Here's a simple, robust, cold-weather soup that you can make with almost any mixture of root vegetables you have to hand: carrots, parsnips, celery root, turnips, rutabaga, sweet or regular potato. Flavored with garlic, rosemary and bay leaves on top of a saute of onions and celery, it's an earthy, sweet, and warming meal for days where the air has some bite. Top with a drizzle of olive oil and lemon juice, some grated cheese, flaky salt and a shower of black pepper.
Provided by Melissa Clark
Categories easy, soups and stews
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Melt butter in a large, heavy-bottomed pot. Stir in onion and celery. Cook, stirring occasionally, until vegetables are tender, about 10 minutes. Stir in garlic, rosemary and bay leaves; cook 1 minute more. Add root vegetables, 8 cups water, salt and pepper. Bring to a boil; reduce heat to medium and simmer, covered, until vegetables are tender, 30 to 40 minutes.
- Remove and discard rosemary branches and bay leaves. Using an immersion blender, purée soup until smooth. (Alternatively, you can purée the soup in batches in a blender or food processor.) If the soup is too thick, add a little water. Season with lemon juice and more salt to taste.
- To serve, ladle soup into bowls and top with a drizzle of olive oil, a few drops of lemon juice, flaky salt and crushed chile or grated cheese, if desired.
Nutrition Facts : @context http, Calories 263, UnsaturatedFat 6 grams, Carbohydrate 30 grams, Fat 13 grams, Fiber 9 grams, Protein 7 grams, SaturatedFat 6 grams, Sodium 581 milligrams, Sugar 1 gram, TransFat 0 grams
SPINACH AND POTATO SOUP
Indian soup that has loads of taste and flavour. From my kitchen to yours. A recipe adapted slightly from a Readers Digest cookbook.
Provided by Girl from India
Categories Vegetable
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil (the recipe says virgin olive oil I must add).
- Saute the onione till translucent.
- Add the ginger and garlic and saute Add the spices and cook over medium heat for 2-3 mins stirring now and then Add the spinach, potatoes and coconut and stir till the spinach has wilted.
- Take care not to overcook the spinach.
- Pour in the stock and heat until it boils.
- Lower the heat and simmer for 15 mins till the potatoes are well cooked.
- Take off fire.
- Cool.
- Blend in a mixer until smooth.
- Return to the vessel and re cook.
- adjust the consistency to what you like (thick or thin).
- (add water or stock if need be) Serve in bowls with a swirl of the yoghurt.
Nutrition Facts : Calories 222.5, Fat 15.6, SaturatedFat 8.2, Sodium 99.4, Carbohydrate 19, Fiber 6.1, Sugar 3, Protein 5.6
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