Fall Harvest Potato Beet Soup


Amt Measure Ingredient Cal Carb Pro Fat GI
2poundred potatoesred potatoes807.4711831289
1tablespoonolive oilolive oil119.3001220
1medium (2-1/2" dia)onionsonions44415126
2medium (3" dia)applesapples189.32014638
1eachChicken StockChicken Stock79.9166400
1tablespoonbalsamic vinegarbalsamic vinegar14110030
1/2teaspoonblack pepperblack pepper2.93000
2tablespoonAlmond Milk Greek Yogurt, PlainAlmond Milk Greek Yogurt, Plain37.98102635
Totals: 1496 Calories Balance: 75-13-12 1451.9 1128 194 174 72

This recipe makes 8 cups

You should have the entire recipe.

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This recipe isMake Whole

Active Time: 20 minutes

Total Time: 60 minutes

Preheat oven to 400 degrees.

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.

While vegetables are baking, heat 1 tablespoon olive oil in large stock pot.

Add onions and garlic to olive oil and saute until translucent and tender.

Once vegetables are done, add them to onion/garlic mixture along with apple.

Pour chicken stock and vinegar over the top of vegetable mix. Season with salt and pepper, to taste. Simmer over low heat for 30 minutes.

Using an immersion blender, puree mixture. You may need to add more broth or water to achieve desired consistency.

Once plated, drizzle yogurt over the top. This soup can be served hot or cold, whichever you prefer! If served cold, chill soup in fridge overnight before serving.