Roasted Beet and Potato Soup

Roasted Beet and Potato Soup

27 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    1 h 50 m
  • Ready In

    2 h 10 m
kprzy
Recipe by  kprzy

“I adapted this from a vegetarian soup while my twin toddlers were going through a soup-only phase. They love it. Luckily the rest of the family enjoys it too! It's a nice hearty puree, super-easy to put together, especially if you roast the potatoes and beets beforehand.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Place the potatoes and beets into a baking dish, and drizzle with 1 tablespoon olive oil; season with salt and black pepper.
  2. Roast in the preheated oven until tender, about 1 hour; allow to cool.
  3. Heat 2 tablespoons of olive oil in a large soup pot over medium heat, and stir in the celery, onion, and garlic. Cook, stirring often, until the onion is translucent, about 5 minutes. Mix in the cooked vegetables, chicken broth, thyme, and bay leaf, bring to a boil, and reduce heat. Simmer until the celery is very tender, about 45 minutes.
  4. Remove from heat, and discard the bay leaf. Puree the mixture in the pot with an immersion blender until very well blended; stir in the milk and lemon juice to serve.

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Reviews (27)

Rate This Recipe
Chef4Six
39

Chef4Six

Mmmmm!!!! This beautiful megenta color soup is so tasty and delicious!!!! I modified it a bit - I skipped the roasting part (and skipped peeling the red skinned potatoes) and just sauted all the chopped vegetables in a large soup pot. I omitted the thyme - (i dont like it) and instead, after i pureed the soup i added freshly chopped dill. I used soy milk instead of milk. i was a but skeptical about the milk and lemon juice, so i tried the soup before i added those ingredients, then added them and it really balanced the sweetness of the beets. I am glad i added them.

Mandi_Court
17

Mandi_Court

The soup was really tasty and beautiful color, but I think I would add more beets and potatoes to that amount of stock just to thicken it up.

MasterGrillAZ
15

MasterGrillAZ

A bit bland flavor-wise, so I had to add more pepper, salt, and also about a teaspoon of Tabasco smoked chipotle pepper sauce. To be honest, I am not a big fan of beets in general, but after adding to this recipe as noted, the soup made it possible for me to eat beets. In the future, I might also add some ham or Italian sausage to it.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 166 cal
  • 8%
  • Fat
  • 8.9 g
  • 14%
  • Carbs
  • 18.5 g
  • 6%
  • Protein
  • 4 g
  • 8%
  • Cholesterol
  • 6 mg
  • 2%
  • Sodium
  • 134 mg
  • 5%

Based on a 2,000 calorie diet

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