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
POTATO BEER CHEESE SOUP
This satisfying potato soup has a velvety texture that's not too thick or too thin. The subtle flavors of beer and cheese balance each other nicely, creating a soup that's sure to warm you head to toe. -Patti Lavell, Islamorada, Florida
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 8 servings (2 quarts).
Number Of Ingredients 12
Steps:
- Place the potatoes, onion and water in a large saucepan. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Remove from the heat; cool slightly (do not drain). In a blender, cover and process mixture in batches until smooth. Return all to the pan and heat through., Stir in the milk, beer, Worcestershire sauce, bouillon, salt, mustard and white pepper; heat through. Stir in cheese just until melted. If desired, top with croutons, bacon, chives and/or pepper.
Nutrition Facts : Calories 211 calories, Fat 9g fat (7g saturated fat), Cholesterol 34mg cholesterol, Sodium 738mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 1g fiber), Protein 9g protein.
BEET AND POTATO SOUP
I learned how to prepare this soup during a vegetarian cooking class. I'm not very fond of beets, but this was rather tasty. Recipe courtesy Rob McLean, instructor.
Provided by Lori Mama
Categories Potato
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Saute onions with dill in butter until softened.
- Add cubed potatoes and saute for a few minutes.
- Add stock and beets.
- Bring to a boil, reduce to a simmer and cook for approximately 30 minute.
- Blend with a hand blender until desired texture.
- Finish with cream or half/half, salt and pepper to taste.
- Serve hot.
- Note: prep. time includes cooking of the beets.
ROASTED BEET SOUP WITH POTATO AND DILL SALAD
Categories Soup/Stew Milk/Cream Blender Dairy Herb Potato Vegetable Appetizer Roast Vegetarian Yogurt Lunch Root Vegetable Beet Fall Spring Healthy Dill Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F. Wrap beets and potatoes separately in foil; seal tightly. Roast on oven rack until tender when pierced with skewer, about 45 minutes for potatoes and 1 1/2 hours for beets. Unwrap and cool completely.
- Peel beets; cut into 1-inch pieces and place in blender. Add milk, 2 tablespoons onion, 2 tablespoons chopped dill and vinegar; blend until smooth. Season to taste with salt and pepper. Refrigerate soup until cold, about 1 hour.
- Peel potatoes and cut into 1/4-inch dice. Place in medium bowl. Add remaining 2 tablespoons each of onion and chopped dill. Fold in yogurt. (Can be prepared 1 day ahead. Cover beet soup and potato salad separately and refrigerate.) Ladle beet soup into 4 bowls. Top with potato salad; garnish with dill sprigs.
CHUNKY BEET, POTATO AND BEEF SOUP
This is a healthy, hearty version of borscht from my EWSW cookbook. I haven't tried this yet, but it sounds yummy.
Provided by dicentra
Categories Vegetable
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a large saucepan, heat the oil over moderate heat.
- Add the scallion and garlic and sauté for two minutes or until the scallions are tender.
- Add the beets, potatoes, carrots, vinegar, sugar, salt, pepper and 4 ½ cups of water.
- Bring to a boil, reduce to a simmer, cover and cook for 30 minutes or until the beets and potatoes are tender.
- Add the beef and cook for three minutes or until just cooked through.
- Serve topped with a dollop of sour cream.
Nutrition Facts : Calories 475.1, Fat 19.8, SaturatedFat 7.8, Cholesterol 63.3, Sodium 883.3, Carbohydrate 53.6, Fiber 9.1, Sugar 29.4, Protein 24
ROASTED BEET AND POTATO BORSCHT
There are dozens of variations on borscht, the Eastern European beet soup. Some (like this one) are served hot, others chilled; some are pureed until smooth, others are chunky -- but all showcase the beauty of beets. Sour cream is the traditional topping; its tang tempers the sweetness of the beets. When peeling beets, it's a good idea to wear gloves to avoid staining your hands. This recipe appears in our cookbook "Martha Stewart's Vegetables" (Clarkson Potter).
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h10m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. In a roasting pan or on a rimmed baking sheet, toss together beets, potatoes, shallots, thyme, and olive oil; season with salt and pepper. Arrange in a single layer and roast until beets and potatoes are tender, about 45 minutes.
- Discard thyme. Add vegetables to a medium pot along with broth. Bring to a simmer over medium-high and cook to heat through. With a potato masher or the back of a wooden spoon, mash some vegetables until soup is thick and chunky. Stir in vinegar and season with salt and pepper. Divide among bowls; top with sour cream, scallion greens, and parsley; serve.
Nutrition Facts : Calories 310 g, Fat 7 g, Fiber 7 g, Protein 11 g
GINGERY BEET SOUP
Fresh ginger is simmered with beets and potatoes in this nourishing soup, as well as combined with yogurt to finish the dish.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 50m
Number Of Ingredients 9
Steps:
- In a medium saucepan, heat oil over medium-high. Add onion, chopped ginger, garlic, and a pinch of salt; cook until softened, 4 to 5 minutes. Add beets, potato, and 4 cups water. Season with salt and pepper. Bring to a simmer, cover, and cook until vegetables are tender, 25 to 30 minutes. Let cool slightly; transfer to a blender. Blend until smooth, adding 1/4 to 1/2 cup water for desired consistency.
- Stir together yogurt and grated ginger. Ladle soup into bowls; swirl in yogurt. Top with thyme (if desired), a drizzle of olive oil, and more pepper.
RED HOT MAMA (CURRIED BEET AND POTATO SOUP)
A delicious, beautifully colored, rich soup perfect for fall and winter! Serve with some multi-grain rolls or bread for a satisfying lunch or supper. I think it's best hot, but can be eaten cold as well. Garnish with sour cream and chopped chives.
Provided by Penny
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 2h
Yield 4
Number Of Ingredients 10
Steps:
- Place beets into a pot, cover with water, and add vinegar. Bring to a boil. Reduce heat to medium-low and simmer until halfway tender, about 30 minutes. Drain. Let cool until safe to handle, at least 15 minutes.
- Place beets on a cutting board. Remove skin and chop beets.
- Heat oil in a large pot over medium heat. Cook and stir potatoes, onion, red chile flakes, and curry until potatoes are slightly softened, about 15 minutes. Add the boiled beets, chicken stock, and brown sugar. Increase heat to high; bring soup to a boil. Reduce heat to low and cover; cook until vegetables are tender, about 30 minutes. Season with salt.
- Fill blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to puree. Pour into a pot. Repeat with remaining soup.
Nutrition Facts : Calories 260.8 calories, Carbohydrate 44 g, Cholesterol 0.9 mg, Fat 8.1 g, Fiber 6.9 g, Protein 5.8 g, SaturatedFat 1.3 g, Sodium 972.3 mg, Sugar 12 g
More about "beet and potato soup recipes"
BEET AND POTATO SOUP [VEGAN] - ONE GREEN PLANET
From onegreenplanet.org
Servings 8Calories 148 per servingEstimated Reading Time 2 mins
DELICIOUS BEET SWEET POTATO SOUP RECIPE - KITCHEN OF …
From kitchenofyouth.com
POTATO-BEET SOUP | BETTER HOMES & GARDENS
From bhg.com
Servings 4Calories 229 per servingTotal Time 45 mins
- In a medium saucepan cook potatoes and leeks in hot oil over medium heat for 3 minutes. Stir in flour. Carefully add broth, basil, savory, and tarragon. Bring to boiling, stirring occasionally; reduce heat. Simmer, covered, about 20 minutes or until potatoes are very tender. Stir in beets. Cool slightly.
- Place half of the mixture in a blender container or food processor bowl. Cover and blend or process until smooth. Transfer to a medium bowl. Repeat with remaining potato mixture. Return all of blended mixture to saucepan. Stir in half-and-half or whipping cream; heat through. If desired, top with fried potato strips. Makes 4 side-dish servings.
SHEET PAN GOLDEN BEET AND POTATO SOUP - FOODYFIRST.COM
From foodyfirst.com
BEET SOUP WITH POTATOES : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
SIMPLE BEET SOUP RECIPE (RED BORSCH) - MUNCHKIN TIME
From munchkintime.com
BEET AND POTATO SOUP RECIPE - WEBETUTORIAL
From webetutorial.com
POTATO SOUP | BEET SOUP | FALL SOUP RECIPES| POTATO RECIPES
From potatogoodness.com
10 BEST BEET CARROT POTATO SOUP RECIPES | YUMMLY
From yummly.com
10 BEST BEET CARROT POTATO SOUP RECIPES | YUMMLY
From yummly.com
POTATO SOUP RECIPE WITH A BEET REDUCTION
From theblackpeppercorn.com
BEET SOUP WITH POTATOES AND BEET GREENS RECIPE
From myrecipes.com
BEET AND POTATO SOUP [VIDEO] IN 2022 | BEET SOUP RECIPES, BEET …
From pinterest.com
CREAMY BEET AND POTATO SOUP RECIPE | EAT SMARTER USA
From eatsmarter.com
UKRAINIAN BORSCHT SOUP (BEET SOUP) - CANADIAN BUDGET BINDER
From canadianbudgetbinder.com
BEET AND POTATO SOUP WITH MEATBALLS AND PARMESAN RECIPE | EAT …
From eatsmarter.com
BEET BORSCHT SOUP FROM THE OLD COUNTRY - THIS IS HOW I COOK
From thisishowicook.com
STEPHANIE KAY NUTRITION - HEALTHY RECIPES & NUTRITION TIPS
From kaynutrition.com
BEET AND SWEET POTATO SOUP | TASTY KITCHEN: A HAPPY RECIPE …
From tastykitchen.com
BLENDED BEET AND POTATO SOUP | PLANT-BASED RECIPES BY ASHLEY …
From riseshinecook.ca
SOUP RECOMMENDATION: ROASTED BEET AND POTATO BORSCHT - PHASE …
From phase2kitchen.com
ROASTED BEET AND POTATO SOUP | RECIPESTY
From recipesty.com
ROASTED BEET AND POTATO SOUP | ALLRECIPES
From yomanfre.dedyn.io
VITAMIX BEET SOUP RECIPE - THERESCIPES.INFO
From therecipes.info
WARM BEET AND POTATO SOUP RECIPE | CDKITCHEN.COM
From cdkitchen.com
BEETROOT AND SWEET POTATO SOUP - THROUGHTHEFIBROFOG
From throughthefibrofog.com
BOTWINKA: BEET GREENS SOUP WITH EGG AND NEW POTATOES - POLONIST
From polonist.com
BEET, CABBAGE AND POTATO SOUP RECIPE - BEYOND WONDERFUL
From beyondwonderful.com
BEET AND CABBAGE BORSCHT SOUP RECIPE - THE SPRUCE EATS
From thespruceeats.com
BEET, POTATO & CHICKEN SOUP | CHICKEN.CA
From chicken.ca
CREAMY BEETROOT & SWEET POTATO SOUP - PICK UP LIMES
From pickuplimes.com
BEET SWEET POTATO SOUP RECIPE - PRIMAVERA KITCHEN
From primaverakitchen.com
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 »
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #bisques-cream-soups #soups-stews #potatoes #vegetables #easy #beginner-cook #vegetarian #dietary
You'll also love