- 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
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 1 1/2 cups whole milk
- 1 tablespoon lemon juice
- 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.
- Roast in the preheated oven until tender, about 1 hour; allow to cool.
- 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.
- 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.
04/24/2018
recipepes.com
Roasted Beet and Potato Soup, recipe
PT15M
PT1H
5
455 calories
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