11Ingredients
170Calories
35Minutes

Equally delicious when served hot or cold, this wonderfully versatile vegetable soup can be served for dinner tonight and lunch tomorrow. Featuring our favorite root vegetables, this soup is made with carrots, beets, potatoes, and a host of herbs and spices. Blended until smooth after cooking, this soup has a wonderfully creamy texture and is full of flavor, making it a tasty vegetarian, gluten free, and vegan friendly option in the summer or wintertime. Serve with warm bread for dipping.

Ingredients

  • olive oil (to taste)
  • 1 onion
  • 1 garlic clove
  • 2 beets (medium raw)
  • 2 carrots (large)
  • 1 potato (small)
  • 1/4 cabbage (pointed)
  • chives (to taste)
  • salt (to taste)
  • ground black pepper (to taste)
  • yogurt (to taste)

Directions

  1. Heat the olive oil in a pan with onion and finely chopped garlic. Cook for about 4 minutes over low heat.
  2. Add the remaining ingredients, cover with water, and cook for 20 minutes.
  3. Remove from heat, and mash everything well with a hand blender, in the electric blender.
  4. Season with salt and pepper, and serve hot or cold as you prefer, with a tablespoon of plain yogurt.
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NutritionView more

170Calories
Sodium12%DV290mg
Fat11%DV7g
Protein10%DV5g
Carbs8%DV24g
Fiber20%DV5g

PER SERVING *

Calories170Calories from Fat60
% DAILY VALUE*
Total Fat7g11%
Saturated Fat2g10%
Trans Fat
Cholesterol5mg2%
Sodium290mg12%
Potassium710mg20%
Protein5g10%
Calories from Fat60
% DAILY VALUE*
Total Carbohydrate24g8%
Dietary Fiber5g20%
Sugars9g18%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
Rita S. 6 Jul 2015
It is true that this vegetable soup is delicious hot or cold. It’s packed with vitamins and minerals and tastes great! I use it as a sauce over pasta or noodles and as a base for vegetable lasagna.