Best Hearty Spinach Soup With Beets And Potatoes Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SPINACH BEET SOUP



Spinach Beet Soup image

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

1 cup orzo pasta
4 cups fresh spinach
½ cup canned sliced beets
1 teaspoon butter
2 cups water, or to taste
1 teaspoon thyme
salt and ground black pepper to taste
2 tablespoons sour cream
¼ cup shredded Cheddar cheese

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



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

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

SPINACH POTATO SOUP



Spinach Potato Soup image

When your clan is hungry, hot and hearty soup surely fills the bill...not to mention stomachs! You'll find the spinach is a colorful addition to ordinary potato soup.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 8

2 cups cubed peeled potatoes (1/2-inch pieces)
1-1/2 cups water
1 tablespoon dried minced onion
1 teaspoon chicken bouillon granules
1/2 teaspoon garlic salt
1 cup thinly sliced fresh or chopped frozen spinach
1 cup heavy whipping cream
1/4 teaspoon ground nutmeg

Steps:

  • In a saucepan, combine the potatoes, water, onion and bouillon; bring to a boil. Cook until potatoes are tender, about 10 minutes. Stir in the remaining ingredients. Cook until spinach is wilted and mixture is heated through.

Nutrition Facts : Calories 280 calories, Fat 22g fat (14g saturated fat), Cholesterol 82mg cholesterol, Sodium 469mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein.

CREAMY SPINACH & POTATO SOUP



Creamy Spinach & Potato Soup image

My three boys love this recipe, and I even pack it in their school lunches occasionally. I sometimes add ham or sprinkle chopped bacon pieces on top. -Amy Samuel, North Pole, Alaska

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 9 servings.

Number Of Ingredients 11

6 cups cubed peeled potatoes
2 medium leeks (white portion only), chopped
2 tablespoons canola oil
1/2 cup all-purpose flour
1 teaspoon sodium-free chicken bouillon granules
3 cups reduced-sodium chicken broth
1 can (12 ounces) reduced-fat evaporated milk
1 package (9 ounces) fresh spinach, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup shredded cheddar cheese

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-12 minutes or until tender. Drain. Mash 2 cups potatoes; set aside., In a Dutch oven, saute leeks in oil until tender. Whisk the flour, bouillon granules and broth until smooth. Gradually stir into pan. Add milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Stir in mashed potatoes. Add spinach, salt, pepper and remaining potatoes; cook just until spinach is wilted. Sprinkle with cheese.

Nutrition Facts : Calories 224 calories, Fat 6g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 433mg sodium, Carbohydrate 35g carbohydrate (7g sugars, Fiber 3g fiber), Protein 9g protein.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #weeknight     #time-to-make     #course     #main-ingredient     #preparation     #low-protein     #healthy     #main-dish     #soups-stews     #vegetables     #food-processor-blender     #stove-top     #dietary     #low-sodium     #low-cholesterol     #low-calorie     #low-carb     #healthy-2     #low-in-something     #equipment     #small-appliance     #4-hours-or-less

Related Topics