Mediterranean Potato & Roasted Veggie Soup Recipe

Name: Mediterranean Potato & Roasted Veggie Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 carrots, peeled and cut into one inch pieces; 1 large onion, peeled and cut into large pieces; 3 stalks celery, cut into one inch pieces; 2 cups butternut squash, small diced; 4 garlic cloves, peeled; 2 tablespoons extra virgin olive oil; 1 teaspoon sea salt; 1 teaspoon fresh ground black pepper; 1 teaspoon dried oregano; 1 (32 ounce) box chicken broth; ¼ cup sun-dried tomato, finely chopped; 1 -20 ounce Simply Potatoes Diced Potatoes with Onion; 1 (16 ounce) can chickpeas, rinsed and drained; 2 cups fresh spinach, roughly chopped; ⅔ cup feta cheese, crumbled; ¼ cup fresh parsley, chopped; extra virgin olive oil, for garnish

Servings: persons

3 carrots, peeled and cut into one inch pieces
1 large onion, peeled and cut into large pieces
3 stalks celery, cut into one inch pieces
2 cups butternut squash, small diced
4 garlic cloves, peeled
2 tablespoons extra virgin olive oil
1 teaspoon sea salt
1 teaspoon fresh ground black pepper
1 teaspoon dried oregano
1 (32 ounce) box chicken broth
¼ cup sun-dried tomato, finely chopped
1 -20 ounce Simply Potatoes Diced Potatoes with Onion
1 (16 ounce) can chickpeas, rinsed and drained
2 cups fresh spinach, roughly chopped
⅔ cup feta cheese, crumbled
¼ cup fresh parsley, chopped
extra virgin olive oil, for garnish

1
Preheat oven to 425 degrees.
2
Place carrots, onion, celery, butternut squash, and garlic cloves on a large baking sheet and toss with olive oil, salt, pepper and oregano.
3
Roast in the oven for 30-35 minutes, or until softened and starting to brown.
4
If the sun-dried tomatoes are very dry, chop them and then let them sit in a small dish of warm water for ten minutes.
5
Let the vegetables cool slightly and place half of them in a blender with one cup chicken broth and all of the sun-dried tomatoes.
6
Blend the mixture until vegetables are almost smooth.
7
Repeat using the other half of the vegetables and one more cup of chicken broth.
8
Place the pureed vegetables and in a large pot along with the remaining two cups of chicken broth.
9
Cook over medium heat until the mixture comes to a soft boil.
10
Add in the Simply Potatoes Diced Potato with Onion, chickpeas, and fresh spinach.
11
Continue to heat, stirring occasionally until the spinach is wilted, about 5-8 minutes.
12
Taste and add more sea salt if necessary.
13
Ladle the soup into bowls and top each bowl with a spoonful of feta cheese, a sprinkle of fresh parsley, and a drizzle of olive oil.
14
Serve and enjoy!

1274

kcal

Calories

108

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3 carrots, peeled and cut into one inch pieces, 1 large onion, peeled and cut into large pieces, 3 stalks celery, cut into one inch pieces, 2 cups butternut squash, small diced, and more.

Yes, Mediterranean Potato & Roasted Veggie Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mediterranean Potato & Roasted Veggie Soup

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