Autumn Tomato and Root Vegetable Soup recipe

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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 calories
carbohydrate: 30.1 g
cholesterol: : -
fat: 5.3 g
fiber: 5.5 g
protein: 4.7 g
saturatedFat: 0.7 g
servingSize: -
sodium: 266.1 mg
sugar: 6.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. Blend soup with an immersion blender until smooth. Stir garbanzo beans into the soup, cook until beans are heated, about 5 minutes.

Recipe Yield

6 servings

Recipe Note

This tasty soup has a mildly sweet flavor and provides a warm rounded meal for a cool autumn evening. Also works great for a make-ahead weeknight meal! It freezes well, so make plenty and have freezer meals for later.

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