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.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 50 mins
• Total Time: 2 hr 10 mins
• Calories: 166 Calories

Ingredients

• 1 tablespoon lemon juice
• 1 clove garlic, minced
• ½ teaspoon dried thyme
• 1 bay leaf
• salt and ground black pepper to taste
• 1 onion, diced
• 1 stalk celery, diced
• 4 cups chicken broth
• 2 cups diced potatoes
• 1 ½ cups whole milk
• 2 cups diced peeled beets
• olive oil, divided

Recipe Instructions

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.