Appetizers / Soups / Salads

Roasted beet and potato soup is for Soup.

Roasted beet and potato soup takes 15 minutes to prepare.

Roasted beet and potato soup takes 120 minutes to cook.

Roasted beet and potato soup makes 4 servings.

The ingredients for Roasted beet and potato soup are:

2 cup Beets, fresh
2.5 potato (2-1/3" x 4-3/4") Baked Potato (baked potatoes)
1 tbsp Extra Virgin Olive Oil
0.5 cup Red Onion Raw (1/4 cup, 40g or 1.4oz)
2 clove Garlic
4 cup Vegetable Broth
.12 tsp Salt

Here is how you make Roasted beet and potato soup:

Roast beet and potatoes with a little olive oil, salt and pepper. Saut? onions and garlic in remaining olive oil. Add beers potatoes and broth. Btb, rts, blend and serve with crumbled bacon and sour cream or Greek yogurt, if desired. Serving Size: Makes 4 1.5 Number of Servings: 4Recipe submitted by SparkPeople user ITHILDRIEL.

The nutritional information for Roasted beet and potato soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 174.7

• Total Fat: 3.7 g
• Cholesterol: 0.0 mg
• Sodium: 1,067.9 mg
• Total Carbs: 32.5 g
• Dietary Fiber: 3.9 g
• Protein: 3.6 g

The dietary needs meet for Roasted beet and potato soup is Vegan