Roasted Beet And Potato Soup

Name: Roasted Beet And Potato Soup
Ingredients: 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

12 ingredients

4 steps

Ingredients

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

Directions

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.
2

Roast in the preheated oven until tender, about 1 hour; allow to cool.
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.
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.

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