Hearty Spinach Soup With Beets And Potatoes Recipes

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ROASTED BEET AND POTATO SOUP



Roasted Beet and Potato Soup image

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

2 cups diced potatoes
2 cups diced peeled beets
olive oil, divided
salt and ground black pepper to taste
1 stalk celery, diced
1 onion, diced
1 clove garlic, minced
4 cups chicken broth
½ teaspoon dried thyme
1 bay leaf
1 ½ cups whole milk
1 tablespoon lemon juice

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

HEARTY SPINACH SOUP WITH BEETS AND POTATOES



Hearty Spinach Soup with Beets and Potatoes image

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

3 tablespoons butter
1 large onion, chopped
3 cloves garlic, minced
3 cups fresh spinach, cleaned and chopped
1 teaspoon paprika
4 cups chicken stock
2 russet potatoes, peeled and chopped (about 1 pound)
4 beets, peeled and chopped (about 1 pound)
1 large tomatoes, chopped
salt and pepper, to taste
4 tablespoons low-fat sour cream
4 sprigs fresh flat-leaf parsley

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

HEARTY RANCH AND BACON POTATO SOUP



Hearty Ranch and Bacon Potato Soup image

This thick and chunky soup is a great meal on a cold winter night! The ranch just gives it that little extra zing that is hard to put your finger on.

Provided by julie c

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h10m

Yield 8

Number Of Ingredients 12

6 slices smoked bacon
1 onion, diced
1 stalk celery, diced
1 (32 ounce) carton low-sodium chicken broth
10 potatoes, peeled and cubed
4 teaspoons all-purpose flour
1 (1 ounce) package ranch dressing mix
2 cups half-and-half cream
1 cup sour cream
salt and pepper to taste
2 cups shredded Cheddar cheese
¼ cup chopped green onion

Steps:

  • Place the bacon in a large Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, crumble and reserve for topping.
  • Cook and stir the onions and celery in the bacon drippings until tender, 5 to 10 minutes. Add chicken broth and potatoes, and bring to a boil over high heat. Reduce heat to medium-low and simmer until potatoes are fork-tender. Remove from heat and mash about 1/3 of the potatoes.
  • In a large bowl, combine flour and dry ranch mix. Whisk in the half-and-half and sour cream, beating well to combine thoroughly. Slowly whisk the sour cream mixture into the soup. Gently heat soup over medium heat to warm, do not boil. Season the soup with salt and pepper. To serve, top each bowl of soup with a sprinkle of bacon crumbles, Cheddar cheese and green onion.

Nutrition Facts : Calories 551.7 calories, Carbohydrate 55.7 g, Cholesterol 80.7 mg, Fat 27.8 g, Fiber 6.3 g, Protein 21.1 g, SaturatedFat 16.6 g, Sodium 732.3 mg, Sugar 3.5 g

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