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Rating: 4.42 stars
67 Ratings
  • 5 star values: 43
  • 4 star values: 14
  • 3 star values: 7
  • 2 star values: 1
  • 1 star values: 2

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.

Recipe Summary

prep:
20 mins
cook:
1 hr 50 mins
total:
2 hrs 10 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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.

  • 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.

Cook's Note

This also works with buttermilk in place of whole milk, or you could substitute skim if you wanted to cut the fat.

Nutrition Facts

166 calories; protein 4g; carbohydrates 18.5g; fat 8.9g; cholesterol 6.1mg; sodium 69.2mg. Full Nutrition
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Reviews (49)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/18/2011
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. Read More
(50)

Most helpful critical review

Rating: 3 stars
12/10/2011
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. Read More
(19)
67 Ratings
  • 5 star values: 43
  • 4 star values: 14
  • 3 star values: 7
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
07/18/2011
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. Read More
(50)
Rating: 4 stars
08/22/2011
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. Read More
(21)
Rating: 3 stars
12/09/2011
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. Read More
(19)
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Rating: 5 stars
10/14/2011
Really delicious! This didn't taste heavily of beets to me but nice balanced creamy and lightly sweet. I added 4 cloves of garlic instead of one and used 1/2 cup of half-and-half instead of 1 1/2 of whole milk to keep the soup thicker but still creamy. Delicious and cheap. I will make this again! Read More
(14)
Rating: 5 stars
09/04/2011
this recipe is fantastic and beautiful to boot. the vegetable mixture actually ended up cooking down quite a bit for me so the texture and thickness ended up perfect; no modifications necessary. Read More
(10)
Rating: 5 stars
01/01/2013
Have to say I hate it when someone rates the recipe after altering it but here I go (was trying to use up leftover misc things in my fridge from Christmas). First off I used an acorn squash in add'n to the potato and beets (roasted as directed). I used leeks instead of the onion. For the chick broth I used 1 cup chick broth (all that I had left) 2 cups vegetable broth and 1 cup white wine (btw-"Better than Bouillon" is awesome). For the milk I used 1 cup hvy cream and 1/2 cup 1% milk (what I had on hand). This was EXCELLENT but rich. Will make again:) Read More
(8)
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Rating: 5 stars
08/13/2011
Very tasty! I altered the recipe slightly- no thyme and instead used chives and parmesan cheese as garnish- and didn't really follow the quantities so it was thicker than expected but still so delicious! The addition of milk and lemon juice definitely made a huge difference. Read More
(7)
Rating: 5 stars
12/18/2012
i was immensely blown away at the most gourmet savory flavor of this soup. I don't like beets much in general. I thought this recipe toned the strong flavor of it down. The spices and the roasting is the key to the flavor. id make this again and again! not to mention the color! how beautiful. thing is we ate it hot - so i left out the lemon and i also used soy milk. Read More
(4)
Rating: 5 stars
09/16/2013
Doubled the veggies and added garlic and carrots to the roasting pan. Put a pint of heavy cream in the end to finish too. Yummy!!! Read More
(4)