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Mediterranean Potato & Roasted Veggie Soup

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“Ready, Set, Cook! Special Edition Contest Entry: You don't miss the meat in this recipe; it is both hearty and filling! And with all the healthful ingredients, you can feel good about going back for seconds. By using the SImply Potatoes Diced Potato and Onions, this recipe comes together in no time. And the combination of roasted vegetables, spinach, sun-dried tomatoes, and feta cheese can't be beat!”
14 Cups

Ingredients Nutrition


  1. Preheat oven to 425 degrees. Place carrots, onion, celery, butternut squash, and garlic cloves on a large baking sheet and toss with olive oil, salt, pepper and oregano. Roast in the oven for 30-35 minutes, or until softened and starting to brown.
  2. 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.
  3. 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. Blend the mixture until vegetables are almost smooth. Repeat using the other half of the vegetables and one more cup of chicken broth. Place the pureed vegetables and in a large pot along with the remaining two cups of chicken broth. Cook over medium heat until the mixture comes to a soft boil.
  4. Add in the Simply Potatoes Diced Potato with Onion, chickpeas, and fresh spinach. Continue to heat, stirring occasionally until the spinach is wilted, about 5-8 minutes. Taste and add more sea salt if necessary.
  5. 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. Serve and enjoy!

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