Roast Beetroot and Potato Soup
This creamy beetroot and potato soup has a pretty colour and rich flavour from roasting the potatoes and beetroot beforehand.
Ingredients
Serves: 6
- 300g diced potatoes
- 275g diced peeled beetroot
- olive oil, divided
- salt and freshly ground black pepper to taste
- 1 celery stalk, diced
- 1 onion, diced
- 1 clove garlic, minced
- 4 cups chicken stock
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 1 1/2 cups whole milk
- 1 tablespoon lemon juice
Directions
Preparation:20min ›
Cook:1hour50min ›
Ready in:2hours10min
- Preheat oven to 190 degrees C. Place the potatoes and beetroot into a baking dish, and drizzle with 1 tablespoon olive oil; season with salt and black pepper.
- Roast in the preheated oven until tender, about 1 hour; allow to cool.
- Heat 2 tablespoons of olive oil in a large pot over medium heat; stir in the celery, onion and garlic. Cook, stirring often, until the onion has softened, about 5 minutes. Mix in the cooked vegetables, chicken stock, thyme and bay leaf. Bring to the boil and reduce heat. Simmer until the celery is very tender, about 45 minutes.
- Remove from heat and discard the bay leaf. Puree the mixture in the pot with a hand held blender until smooth; stir in the milk and lemon juice to serve.
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Reviews and Ratings
Global Ratings:
(54)
Reviews in English (43)
Mmmmm!!!! This beautiful megenta color soup is so tasty and delicious!!!! I modified it a bit - I skipped the roasting part (and skipped peeling the red skinned potatoes) and just sauted all the chopped vegetables in a large soup pot. I omitted the thyme - (i dont like it) and instead, after i pureed the soup i added freshly chopped dill. I used soy milk instead of milk. i was a but skeptical about the milk and lemon juice, so i tried the soup before i added those ingredients, then added them and it really balanced the sweetness of the beets. I am glad i added them. - 18 Jul 2011 (Review from Allrecipes USA and Canada)
The soup was really tasty and beautiful color, but I think I would add more beets and potatoes to that amount of stock just to thicken it up. - 22 Aug 2011 (Review from Allrecipes USA and Canada)
A bit bland flavor-wise, so I had to add more pepper, salt, and also about a teaspoon of Tabasco smoked chipotle pepper sauce. To be honest, I am not a big fan of beets in general, but after adding to this recipe as noted, the soup made it possible for me to eat beets. In the future, I might also add some ham or Italian sausage to it. - 09 Dec 2011 (Review from Allrecipes USA and Canada)
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