Name: Roasted Beet and Potato Soup
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Diced potatoes - 2 cups; Diced peeled beets - 2 cups; Olive oil, divided - 2 cups; Salt and ground black pepper to taste - 2 cups; Celery, diced - 1 stalk; Onion, diced - 1; Garlic, minced - 1 clove; Chicken broth - 4 cups; Dried thyme - ½ teaspoon; Bay leaf - 1; Whole milk - 1 ½ cups; Lemon juice - 1 tablespoon

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Roasted Beet and Potato Soup

1. Diced potatoes - 2 cups

2. Diced peeled beets - 2 cups

3. Olive oil, divided - 2 cups

4. Salt and ground black pepper to taste - 2 cups

5. Celery, diced - 1 stalk

6. Onion, diced - 1

7. Garlic, minced - 1 clove

8. Chicken broth - 4 cups

9. Dried thyme - ½ teaspoon

10. Bay leaf - 1

11. Whole milk - 1 ½ cups

12. Lemon juice - 1 tablespoon

How to cook deliciously - Roasted Beet and Potato Soup

1. Stage

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. Stage

Roast in the preheated oven until tender, about 1 hour; allow to cool.

3. Stage

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. Stage

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.