Ingredients1 h servings 180 cals
- 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.
Per Serving: 180 calories; 5.3 g fat; 30.1 g carbohydrates; 4.7 g protein; 0 mg cholesterol; 266 mg sodium. Full nutrition
ReviewsRead all reviews 5
This is a wonderfully, unexpected combination of ingredients that was so great. My changes were that I used the immersion blender but left a lot of the veggies chunky. I thought it would be st...
I do like this soup. I thought perhaps I might need to add a touch more salt or garlic next time but after having it sit overnight and eating a big bowl for lunch I think I like it just the way ...
A very nice soup for fall. It tastes like a sweet tomato soup and the texture is similar to lentil..at least that's how it turned out. I didn't have yellow onion so i substituted red and I acc...