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Roasted Beet and Potato Soup Recipe

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This recipe for Roasted Beet and Potato Soup is from Hedi's Special Recipes 2018, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 C diced potatoes
2 C Diced peeled Beets
Oil
Salt and Pepper
1 stalk celery, diced
1 onion diced
1 clove garlic, minced
4 C chicken broth
1/2 t thyme
1 bay leaf
1 1/2 C milk
1 T lemon juice
Directions:
Directions:
Preheat oven to 375 degrees. Place potatoes and beets into baking dish, drizzle with 1 T oil and season with salt and pepper.

Roast for one hour. Cool

Heat 2 T oil and stire in celery, onion, and garlic. Cook for about 5 minutes. Mix in cooked vegetables, broth, thyme and bay leaf. Bring to boil and simmer for 45 minutes.

Remove from heat, discard bay leaf, Puree and add milk and lemon juice.
Number Of Servings:
Number Of Servings:
6

 

 

 

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