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Roasted Beet and Potato Soup
Roasted Beet and Potato Soup
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Prep Time:
20 minutes
Cook Time:
110 minutes
Total Time:
130 minutes
Vibrant beet and potato soup with roasted veggies blended to create a creamy, luscious texture.
Ingredients:
  • 2 cups diced potatoes
  • 2 cups diced peeled beets
  • olive oil, divided
  • 1 stalk celery, diced
  • 1 onion, diced
  • 1 clove garlic, minced
  • 4 cups chicken broth
  • 0.5 teaspoon dried thyme
  • 1.5 cups whole milk
  • 1 tablespoon lemon juice
Instructions:
  • Preheat the oven to a toasty 375 degrees F (190 degrees C). Toss the potatoes and beets in a baking dish with 1 tablespoon of olive oil, then sprinkle with salt and black pepper for a burst of flavor.
  • Roast in the preheated oven for about 1 hour until tender, then let it cool.
  • In a large soup pot over medium heat, warm up 2 tablespoons of olive oil. Add celery, onion, and garlic, stirring often until the onion turns translucent, around 5 minutes. Incorporate the cooked vegetables, chicken broth, thyme, and bay leaf. Bring to a boil then lower the heat and simmer until the celery is extremely tender, approximately 45 minutes.
  • After removing from heat, elegantly pluck out the bay leaf and blend the mixture in the pot using an immersion blender until velvety smooth; then gracefully stir in the milk and lemon juice before serving.

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