Roasted Beet and Potato Soup

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.

INGRIDIENT

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

DIRECTION

Step: 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.

Step: 2

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

Step: 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.

Step: 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.

NUTRITION FACT

Per Serving: 166 calories; protein 4g; carbohydrates 18.5g; fat 8.9g; cholesterol 6.1mg; sodium 69.2mg.

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