Autumn Tomato and Root Vegetable Soup recipe
All Recipes Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Ingredients
- 2 tablespoons olive oil 1 small yellow onion, diced 2 leeks (white and pale green parts only), diced 1 sweet potato, peeled and cut into cubes 1 beet, peeled and cut into cubes 2 cloves garlic, minced 1 (14.5 ounce) can no-salt-added diced tomatoes 2 (14.5 ounce) cans water 2 cups baby spinach leaves 1 (15 ounce) can garbanzo beans (chickpeas), rinsed and drained salt and ground black pepper to taste
Nutrition Info
- 180 caloriescarbohydrate: 30.1 gcholesterol: : -fat: 5.3 gfiber: 5.5 gprotein: 4.7 gsaturatedFat: 0.7 gservingSize: -sodium: 266.1 mgsugar: 6.2 gtransFat: : -unsaturatedFat: : -
Directions Autumn Tomato and Root Vegetable Soup
Directions
-
Heat olive oil in a large pot over medium heat. Cook and stir yellow onion, leeks, sweet potato, beet, and garlic in hot oil until the onion is translucent, 5 to 7 minutes.
Pour tomatoes and water into the pot, add spinach and stir. Season soup with salt and pepper. Reduce heat to medium-low and simmer soup until the vegetables are soft, about 35 minutes.
Blend soup with an immersion blender until smooth. Stir garbanzo beans into the soup, cook until beans are heated, about 5 minutes.