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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Erik Hernandez
[email protected]I would have liked the soup to be a bit thicker. I might add some cornstarch next time.
Jay Rosas
[email protected]This soup is a bit time-consuming to make, but it's worth it. The flavor is amazing!
Firoja Begum
[email protected]I love the way the goat cheese melts into the soup. It adds a really nice richness.
Edward Flood
[email protected]This soup is so hearty and filling. It's perfect for a cold winter day.
Job Clement
[email protected]This soup is a great way to get your daily dose of vegetables.
Bobby Spilman
[email protected]I made this soup for a potluck and it was a big hit. Everyone loved it!
Youssef Niwa
[email protected]This soup is perfect for a special occasion. It's elegant and delicious.
Sohail Ranjha
[email protected]This soup is so creamy and delicious. I love the pop of color from the roasted beets.
Anthony Mcmahan
[email protected]I'm not a fan of beets, but I loved this soup! The roasted beets were so sweet and flavorful.
Tomilola Okinbaloye
[email protected]This soup is a great make-ahead meal. I like to make a big batch on the weekend and then have it for lunch or dinner throughout the week.
JAQ Photographic
[email protected]I added a bit of chopped bacon to this soup, and it really took it to the next level.
Ishana Sahadat
[email protected]This soup is so easy to make, and it's a great way to use up leftover roasted vegetables.
Dhoom Dhoom
[email protected]I love the combination of roasted beets and potatoes in this soup. It's a unique and delicious flavor that I've never had before.
md sumon talokder
[email protected]This soup is perfect for a cold winter day. It's warm and comforting, and the roasted vegetables give it a nice smoky flavor.
E Le5
[email protected]I'm not usually a fan of beets, but this soup changed my mind. The roasting process mellows out the beet flavor and makes it really enjoyable.
Md kajmot
[email protected]This soup is so easy to make and it's packed with flavor. I love that it's a healthy and hearty meal that I can feel good about serving to my family.
Michael Prosper
[email protected]I made this soup for a dinner party and it was a huge hit! Everyone loved the unique flavor and the beautiful presentation.
Jamshed ahmad
[email protected]This soup was absolutely delicious! The roasted beets and potatoes gave it a rich, earthy flavor, and the addition of the goat cheese and fresh herbs really brought it all together.