Roast beetroot and potato soup

    (55)
    2 hours 10 min

    This creamy beetroot and potato soup has a pretty colour and rich flavour from roasting the potatoes and beetroot beforehand.


    21 people made this

    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
    • 1L chicken stock
    • 1/2 teaspoon dried thyme
    • 1 bay leaf
    • 350ml whole milk
    • 1 tablespoon lemon juice

    Method
    Prep:20min  ›  Cook:1hr50min  ›  Ready in:2hr10min 

    1. Preheat oven to 190 C / Gas 5. Place the potatoes and beetroot 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 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.
    4. 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 & ratings
    Average global rating:
    (55)

    Reviews in English (44)

    by
    45

    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 US | Canada)

    by
    19

    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 US | Canada)

    by
    17

    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 US | Canada)

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