More Great Recipes: Soup

Roasted Beet Soup


User Avatar
Member since 2012

Serves Serves 6 | Prep Time 20 min | Cook Time 1h50 min

Ingredients

2 cups of potatoes, peeled and diced
2 cups of beets, peeled and diced
olive oil
salt and pepper, to taste
1 celery stalk, diced
1 onion (or 2 fresh onions), diced
1 strand of garlic scape (or 1 garlic clove), chopped
4 cups of your favourite broth (veggie, mushroom, etc.)
1/2 tsp dry thyme
1 laurel leaf
1 ½ cup of your favourite milk (almond, soy, cow, etc.)
1 Tbsp lemon juice


Preheat oven to 375 ° F (190 ° C). Place the cubed potatoes and beets on a baking sheet. Brush with 1 Tbsp tablespoons of olive oil. Season with salt and pepper. Bake until everything is tender, about 1 hour and let cool.



Heat 2 Tbsp. tablespoons of olive oil in a large saucepan over medium heat and sauté the onion, celery and garlic and cook, stirring, until onion is translucent, about 5 minutes. Add the diced potatoes and beets, broth, thyme and bay leaf and bring to a boil, reduce heat and simmer about 45 minutes, until tender celery.



Remove from heat. Removes the bay leaf (very important!) And puree in a blender diving. Add milk and lemon juice, heat and serve.


Pairs Well With


Notes

A delicious and colourful soup that kids often love!

Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

443 Downloads
FREE
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11217 Downloads
FREE
A dash of local for every season
By slyasafox15

22 Recipes

16 Downloads
FREE
Torta Cubana
Torta Cubana
Mixed Berry Tart
Mixed Berry Tart
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze