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!

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

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)

Directions

Step 1

Peel and dice the beets and potatoes into small cubes for even cooking. Finely chop the onion and mince the garlic cloves.

Step 2

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.

Step 3

Add the cubed beets and potatoes to the pot. Sauté for another 5 minutes, stirring occasionally, to develop their flavors.

Step 4

Sprinkle in the ground cumin and paprika, stirring to coat the vegetables evenly with the spices.

Step 5

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.

Step 6

While the soup simmers, rinse the spinach thoroughly and roughly chop it if the leaves are large.

Step 7

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.

Step 8

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).

Step 9

Season the soup with salt, black pepper, and lemon juice. Taste and adjust as needed.

Step 10

Serve hot, garnished with fresh dill if desired. Pair with crusty bread for a complete meal.

Nutrition Facts

Serving size	(2214.3g)

Amount per serving	% Daily Value*
Calories	1327.3

Total Fat 40.2g	0%
Saturated Fat 6.7g	0%
Polyunsaturated Fat 6.4g
Cholesterol 0mg	0%
Sodium 5843.4mg	0%
Total Carbohydrate 210.9g	0%
Dietary Fiber 37.9g	0%
Total Sugars 47.1g
Protein 42.9g	0%

Vitamin D 0IU	0%
Calcium 523.1mg	0%
Iron 20.6mg	0%
Potassium 5486.9mg	0%

*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.

Source of Calories

Fat: 26.3%

Protein: 12.5%

Carbs: 61.3%