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    You are in: Home / Recipes / Roasted Beet and Potato Soup Recipe
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    Roasted Beet and Potato Soup

    1/1 Photo of Roasted Beet and Potato Soup

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    25 mins

    30 mins

    duonyte's Note:

    I recently roasted five pounds of beets and have been using them for side dishes. I decided to make soup last night, and it turned out quite nice. You may get more servings, but we really like our soup and 4 servings is all I got. I am sure that canned beets would also work quite well. I like evaporated milk because it brings richness with fewer calories, but half-and-half would also be good. I don't usually have fresh celery, but 1/2 cup of chopped celery could be used instead of the flakes and 1/4 tsp fresh ground pepper instead of the peppercorns. Add an hour to the cooking time if you need to roast fresh beets.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Melt the butter in a medium saucepan, and add the onions and garlic clove. Saute until the onions are transparent, but not browned.
    2. 2
      Add all the remaining ingredients, except for the evaporated milk, and enough broth to cover by about 1/2 inch.
    3. 3
      Bring to a boil, reduce heat and simmer, covered, for about 25 minutes, or until all the veggies are quite soft. Stir from time to time.
    4. 4
      Remove from heat and fish out the bay leaf.
    5. 5
      Puree with a immersion blender (or in a regular blender in batches).
    6. 6
      Add the milk and more broth, if needed, and return to the stove until just heated through.
    7. 7
      Note: The amount of broth will depend a bit on the exact amount of veggies and how thick you like your soup. Also, you will need to add broth or water, most likely, when reheating the next day. This is nice with a garnish of plain yogurt or sour cream.

    Ratings & Reviews:

    • on August 12, 2014

      55

      My family (including my 7 year old daughter!) loved this soup! I had leftover roasted beets and wanted a new way to use them up and found this recipe. It was so satisfying! The only changes I made were to use diced celery, ground pepper and also added about 1/2 tsp (or so) of rosemary to the soup. Will probably have to add some chicken broth to the leftovers today since it does thicken quite a bit but I'm sure it will be great. Thanks so much for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 23, 2013

      55

      Very good soup! The changes I made was using vegetable broth, fresh celery, celery salt and some basil. I also used low fat evaporated milk. Easy and good!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 11, 2010

      55

      I loved this soup! The only changes I made were substituting fresh celery that I diced and sauteed along with the onions since I didn't have dried celery flakes and a few grindings of pepper in place of peppercorns. Thanks for sharing. Made for PRMR Tag.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Roasted Beet and Potato Soup

    Serving Size: 1 (457 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 276.1
     
    Calories from Fat 95
    34%
    Total Fat 10.6 g
    16%
    Saturated Fat 6.1 g
    30%
    Cholesterol 32.3 mg
    10%
    Sodium 531.4 mg
    22%
    Total Carbohydrate 35.2 g
    11%
    Dietary Fiber 3.9 g
    15%
    Sugars 8.7 g
    35%
    Protein 12.7 g
    25%

    The following items or measurements are not included:

    dried celery flakes

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