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| Autumn Tomato and Root Vegetable Soup |
"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."
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 (optional)
- salt and ground black pepper to taste
Instructions :
| Prep : 15M | Cook : 6M | Ready in : 1H |
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- 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.
Notes :
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