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Fall Harvest Potato Beet Soup

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Potato Type: Reds
Cuisine: American
Prep Method: BakedBoiled


SoupSide Dish

Prep Time

30 Mins

Cook Time

45 Mins


Serves 4


  • 2 Cups beets peeled and diced
  • 5 Medium red potatoes peeled and diced
  • 1 Cup cauliflower florets
  • 2 Medium Granny Smith apples peeled and diced
  • 1 Tablespoon extra-virgin olive oil
  • 1 Medium onion finely minced
  • 3 Cloves garlic minced
  • 1 Quart vegetable or chicken bone broth
  • 1 Tablespoon balsamic vinegar
  • 1/2 teaspoon orange zest
  • Salt and pepper to taste
  • Sour Cream or Greek Yogurt for serving (I used Kite Hill's almond yogurt)


  1. Preheat oven to 400 °F.
  2. Grease a cookie sheet and place beets, potatoes, and cauliflower on sheet. Drizzle with olive oil, salt, and pepper. Roast in oven for 15-20 minutes, or until browned. Remove from oven and set aside.
  3. While vegetables are baking, heat 1 tablespoon olive oil in large stock pot.
  4. Add onions and garlic to olive oil and sauté until translucent and tender.
  5. Once vegetables are done, add them to onion/garlic mixture along with apple.
  6. Pour chicken stock over the top of vegetable mix. Simmer over low heat for 30 minutes.
  7. Using an immersion blender, puree mixture. You may need to add more broth or water to achieve desired consistency.
  8. Stir in balsamic vinegar and orange zest. Once plated, drizzle sour cream or yogurt over the top. This soup can be served hot or cold, whichever you prefer! If served cold, chill soup in frig overnight before serving.


Nutritionals are per serving (1/4 of recipe).


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Recipe By: Frugal & Fit (Samantha Finnegan)

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Nutrition Facts Per Serving







Vitamin C










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