St. Genevieve's Soup
Updated Nov. 15, 2022
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2medium beets
- 1medium turnip
- 2carrots
- 2medium red potatoes
- 1stalk of celery
- 1large onion, chopped
- 1medium-size bunch fresh spinach, chopped
- 2½quarts cold water
- 1bouillon cube (vegetable or chicken)
- 6tablespoons vegetable oil
- 3tablespoons parsley, finely chopped
- Salt and freshly ground black pepper to taste
Nutritional analysis per serving (6 servings)
229 calories; 15 grams fat; 1 gram saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 3 grams polyunsaturated fat; 23 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 4 grams protein; 1489 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Peel and cut into small dice the beets, turnip, carrots, potatoes and celery and place in a pot with the onion and spinach. Cover with the water and bring to a boil. Simmer over medium heat for 1 hour.
- Step 2
Add the bouillon cube, oil, parsley, salt and pepper to taste. Stir and simmer for 15 minutes more. Serve hot or refrigerate and puree to serve cold.
Private Notes
Comments
Wary of orig recipe; my variations: subbed kale for spinach; sautéed in batches all other veg except potato; added less liquid - a cup of white wine, 3 cups water and 3 cups chicken broth. used an immersion blender and served hot. Won't knock your socks off but is simple and tasty
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