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

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.