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Fall Harvest Potato Beet Soup

Servings 4
Calories 340 kcal


  • 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)


  1. Preheat oven to 400 degrees.

  2. 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.

  3. While vegetables are baking, heat 1 tablespoon olive oil in large stock pot.

  4. Add onions and garlic to olive oil and saute until translucent and tender. 

  5. Once vegetables are done, add them to onion/garlic mixture along with apple.

  6. Pour chicken stock over the top of vegetable mix. Simmer over low heat for 30 minutes.

  7. Using an immersion blender, puree mixture. You may need to add more broth or water to achieve desired consistency.

  8. 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.