More Great Recipes: Soup

Roasted Beet Soup

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Member since 2012

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


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


A delicious and colourful soup that kids often love!

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