Roasted Beet And Potato Soup

Ingredients

• Servings: 6
• 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

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 50 mins

Ready Time: 2 hrs 10 mins


• 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.