Roasted Beet and Potato Soup

4.4
(69)

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.

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Prep Time:
20 mins
Cook Time:
1 hrs 50 mins
Total Time:
2 hrs 10 mins
Servings:
6
Yield:
6 servings

Ingredients

  • 2 cups diced potatoes

  • 2 cups diced peeled beets

  • olive oil, divided

  • salt and ground black pepper to taste

  • 1 stalk celery, diced

  • 1 onion, diced

  • 1 clove garlic, minced

  • 4 cups chicken broth

  • ½ teaspoon dried thyme

  • 1 bay leaf

  • 1 ½ cups whole milk

  • 1 tablespoon lemon juice

Directions

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

  3. 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. 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 (per serving)

166 Calories
9g Fat
19g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 166
% Daily Value *
Total Fat 9g 11%
Saturated Fat 2g 11%
Cholesterol 6mg 2%
Sodium 69mg 3%
Total Carbohydrate 19g 7%
Dietary Fiber 3g 10%
Total Sugars 7g
Protein 4g
Vitamin C 15mg 77%
Calcium 93mg 7%
Iron 1mg 6%
Potassium 503mg 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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