Fall Harvest Potato Beet Soup
Here’s a new recipe for you! As we head into Fall, soup has been calling my name. This recipe for Potato Beet Soup is giving me all the feels today because I love potatoes! With a last name like Finnegan, how could I not?! Potatoes are one of the few starches allowed on a Paleo, Whole30, and 21-day Sugar Detox diet, so they regularly make an appearance in my house! They’re also a great option for those of you who are high preforming athletes, like my brother. Have I ever mentioned he’s a USA Olympic climbing hopeful? He also works for the United States Olympic Center here in Colorado Springs in the nutrition department. I’m quite proud of him, can you tell? 😉
By posting this recipe, I am entering a recipe contest sponsored by Potatoes USA and am eligible to win prizes associated with the contest. I was not compensated for my time.
Why are potatoes considered Paleo? Because they’re one of the few non-processed carbohydrate sources on Earth. Unlike rice or wheat, we don’t do anything to modify the structure of potatoes before they go on the market. Every year, my family heads to an all-organic farm to pick a TON of produce and potatoes are one of the crops we stock up on. They last for months in my pantry! So my potatoes come straight from the ground and into my recipes! I love that. I’m a huge fan of the Farm-to-Table movement. I love the feeling that I picked this vegetable, I washed and prepared it, I created a recipe with it. I know exactly where this potato came from and what was done to eat before I ate it, nothing. No pesticides, no GMO, nothing. That’s amazing to me!
Did you know that one potato contains 30% of your daily vitamin C requirements? It also has 620 mg of potassium (more than a banana!), no fat or cholesterol, and is super high in electrolytes. Electrolytes are needed for athletic recovery as it aids in muscle and cardiovascular recovery. That’s why you see athletes with those sports drinks like Gatorade. They’re pumped full of electrolytes! But they’re also full of refined sugars and additives. Not a potato! They’re a wonderful, natural source of those electrolytes you need!
As we head in to fall, soup is one of my favorite dishes. I rarely make soup during the summer (who wants to eat soup when it’s 90 degrees out?) so I look forward to the cooler weather and those fall harvest vegetables. Beets and potatoes are a perfect fall addition to the menu. This Potato Beet soup is a great meal idea for after those high-intensity workouts, when all you’ll want to do is curl up and be cozy! Pair it with a couple of my Keto cornbread muffins for the perfect Fall meal!
Per serving (1/4 of recipe): Calories 340, Fat: 6.1g, Cholesterol: 0mg, Sodium: 377 mg, Carbohydrates: 57g, Fiber: 7 g, Potassium: 1,415 mg, Protein: 14.4 g, Vitamin C: 75.17 mg
Fall Harvest Potato Beet Soup
- 2 Cups beets peeled and diced
- 5 Medium red potatoes peeled and diced
- 1 Cup cauliflower florets
- 2 Medium Granny Smith apples peeled and diced
- 1 Tbsp extra-virgin olive oil
- 1 Medium onion finely minced
- 3 Cloves garlic minced
- 1 Quart vegetable or chicken bone broth
- 1 Tbsp balsamic vinegar
- 1/2 tsp orange zest
- salt and pepper to taste
- Sour Cream or Greek Yogurt for serving (I used Kite Hill's almond yogurt)
Preheat oven to 400 degrees.
Grease a cookie sheet and place beets, potatoes, and cauliflower on sheet. Drizzle with olive oil, salt, and pepper. Roast in oven for 15-20 minutes, or until browned. Remove from oven and set aside.
While vegetables are baking, heat 1 tablespoon olive oil in large stock pot.
Add onions and garlic to olive oil and saute until translucent and tender.
Once vegetables are done, add them to onion/garlic mixture along with apple.
Pour chicken stock over the top of vegetable mix. Simmer over low heat for 30 minutes.
Using an immersion blender, puree mixture. You may need to add more broth or water to achieve desired consistency.
Stir in balsamic vinegar and orange zest. Once plated, drizzle sour cream or yogurt over the top. This soup can be served hot or cold, whichever you prefer! If served cold, chill soup in frig overnight before serving.