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    You are in: Home / Recipes / Roasted Beet and Potato Soup Recipe
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    Roasted Beet and Potato Soup

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on August 12, 2014

      My family (including my 7 year old daughter!) loved this soup! I had leftover roasted beets and wanted a new way to use them up and found this recipe. It was so satisfying! The only changes I made were to use diced celery, ground pepper and also added about 1/2 tsp (or so) of rosemary to the soup. Will probably have to add some chicken broth to the leftovers today since it does thicken quite a bit but I'm sure it will be great. Thanks so much for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 23, 2013

      Very good soup! The changes I made was using vegetable broth, fresh celery, celery salt and some basil. I also used low fat evaporated milk. Easy and good!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 11, 2010

      I loved this soup! The only changes I made were substituting fresh celery that I diced and sauteed along with the onions since I didn't have dried celery flakes and a few grindings of pepper in place of peppercorns. Thanks for sharing. Made for PRMR Tag.

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    Nutritional Facts for Roasted Beet and Potato Soup

    Serving Size: 1 (457 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 276.1
     
    Calories from Fat 95
    34%
    Total Fat 10.6 g
    16%
    Saturated Fat 6.1 g
    30%
    Cholesterol 32.3 mg
    10%
    Sodium 531.4 mg
    22%
    Total Carbohydrate 35.2 g
    11%
    Dietary Fiber 3.9 g
    15%
    Sugars 8.7 g
    35%
    Protein 12.7 g
    25%

    The following items or measurements are not included:

    dried celery flakes

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