Hearty Spinach Soup with Beets and Potatoes
Warm up with a bowl of Hearty Spinach Soup with Beets and Potatoes, a vibrant, nutrient-packed dish that's as comforting as it is delicious. This vibrant soup combines the earthy sweetness of tender beets, the creamy texture of potatoes, and the nourishing goodness of fresh spinach, all brought together with aromatic garlic, onion, and a hint of warming spices like cumin and paprika. Simmered to perfection in a rich vegetable broth and finished with a splash of zesty lemon juice, this wholesome recipe is perfect for a cozy lunch or light dinner. Serve it with crusty bread and a sprinkle of fresh dill for a satisfying, flavor-forward meal that’s naturally gluten-free, vegan, and bursting with color and nutrition. Whether puréed into a silky texture or left slightly chunky for a rustic feel, this soup is sure to become a family favorite!
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Recipe Information
Ingredients
- 6 cups fresh spinach
- 3 medium beets
- 2 medium potatoes
- 1 medium onion
- 3 medium garlic cloves
- 2 tablespoons olive oil
- 5 cups vegetable broth
- 1 teaspoon ground cumin
- 0.5 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lemon juice
- 2 tablespoons fresh dill (optional)
Instructions
Peel and dice the beets and potatoes into small cubes for even cooking. Finely chop the onion and mince the garlic cloves.
In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté until the onion becomes translucent, about 3-4 minutes.
Add the cubed beets and potatoes to the pot. Sauté for another 5 minutes, stirring occasionally, to develop their flavors.
Sprinkle in the ground cumin and paprika, stirring to coat the vegetables evenly with the spices.
Pour in the vegetable broth and bring to a gentle boil. Lower the heat, cover, and let the soup simmer for 25-30 minutes, or until the beets and potatoes are tender when pierced with a fork.
While the soup simmers, rinse the spinach thoroughly and roughly chop it if the leaves are large.
Once the beets and potatoes are cooked, add the spinach to the pot. Stir and let it wilt into the broth, about 2-3 minutes.
Use an immersion blender to blend the soup until smooth, or leave it slightly chunky if you prefer more texture. Alternatively, transfer the soup in batches to a countertop blender (be careful with hot liquids).
Season the soup with salt, black pepper, and lemon juice. Taste and adjust as needed.
Serve hot, garnished with fresh dill if desired. Pair with crusty bread for a complete meal.
Nutrition Facts
Calories |
1327 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.2 g | 52% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5843 mg | 254% | |
| Total Carbohydrate | 210.9 g | 77% | |
| Dietary Fiber | 37.9 g | 135% | |
| Total Sugars | 47.1 g | ||
| Protein | 42.9 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 523 mg | 40% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 5487 mg | 117% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
