ROASTED BEET AND POTATO SOUP
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.
Provided by duonyte
Categories Potato
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- 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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fares yassen
[email protected]I can't wait to try this recipe.
Shenaiza Shabani
[email protected]This is the best roasted beet and potato soup I've ever had!
Mahmoud Alaa
[email protected]I'm definitely going to make this soup again.
Fikerte Kelemework
[email protected]This soup is a great way to get your kids to eat their vegetables.
Sarishma Khadka
[email protected]I'm not a big fan of beets, but I loved this soup.
Roman Gurung
[email protected]This soup is so creamy and flavorful. I love the roasted beet flavor.
Bott Gamers
[email protected]I added a bit of diced ham to my soup and it was delicious.
Kakki Faizan
[email protected]I made this soup in my slow cooker and it was amazing!
Sohnra Veer
[email protected]This soup is perfect for a cold winter day.
Sarah Wachaga
[email protected]I love the vibrant color of this soup.
Jarelin Garcia
[email protected]This soup is a great way to use up leftover roasted beets and potatoes.
Viola Bowen
[email protected]So easy to make and so delicious! I'm definitely adding this to my regular rotation of recipes.
JD DeShaies
[email protected]I followed the recipe exactly and it turned out perfectly. My family loved it!
Marwa Semaw
[email protected]This recipe is a keeper! The soup was creamy, flavorful, and packed with roasted beet and potato goodness.