Roasted Beet and Potato Soup
Beets are known for their vibrant color and are a great source of antioxidants and essential nutrients.
This is vegan and gluten free recipe. Dish can be prepared in 65 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Roasted Beet and Potato Soup
Ingredients
Instructions
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Preheat the oven to 400°F (200°C).
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Peel and chop the beets, potatoes, onion, and garlic.
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Toss the beets and potatoes with olive oil, salt, and black pepper.
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Spread the vegetables on a baking sheet and roast in the oven for 25-30 minutes, or until tender.
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In a large pot, heat olive oil over medium heat. Add the onion and garlic and cook until softened.
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Add the roasted beets, potatoes, and vegetable broth to the pot.
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Bring to a boil, then reduce heat and simmer for 10 minutes.
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Remove from heat and let the soup cool slightly.
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Use an immersion blender or countertop blender to puree the soup until smooth.
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Return the soup to the pot and reheat if necessary.
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Serve hot, garnished with a dollop of yogurt and chopped chives.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 7g11%
- Total Carbohydrate 25g9%
- Sugars 9g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
