Roasted Beet and Potato Soup
photo by WhatamIgonnaeatnext
- Ready In:
- 55mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1 tablespoon butter
- 1 medium onion, chopped
- 1 -2 garlic clove, cut in half
- 2 cups diced potatoes, about 1 lb
- 2 cups diced roasted beets, about 1 lb
- 1 tablespoon dried celery flakes
- 1⁄2 teaspoon dried thyme
- 1⁄2 teaspoon salt
- 1 bay leaf
- 2 -3 black peppercorns
- 3 -4 cups low sodium chicken broth
- 1 (12 ounce) can evaporated milk
directions
- Melt the butter in a medium saucepan, and add the onions and garlic clove. Saute until the onions are transparent, but not browned.
- Add all the remaining ingredients, except for the evaporated milk, and enough broth to cover by about 1/2 inch.
- 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.
- Remove from heat and fish out the bay leaf.
- Puree with a immersion blender (or in a regular blender in batches).
- Add the milk and more broth, if needed, and return to the stove until just heated through.
- 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.
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Reviews
-
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!
RECIPE SUBMITTED BY
duonyte
United States
My screen name is a diminutive in Lithuanian for bread, so you won't be suprised to learn that I love to bake bread. In recent years I have been baking a lot of sourdough breads and have several starters sitting in my refrigerator. But I like to cook a lot of other things, as well, especially from various cultures. The cat wishes I would concentrate on meat and fish... I joined a few years ago but started posting recipes and participating in forums just recently - I wish I had done so earlier. Recipezaar is a great community! Right now I am a co-host for the Breads and Baking and the Eastern Europe forums - I hope to see you there!