Roasted Beet Soup
Danalaila
January 6, 2015
super easy
Ingredients
- 2 large Beets cleaned / ends cut off
- 3 cups low sodium chicken stock or vegetable broth
- 1 small yellow onion chopped
- 3 garlic cloves chopped
- 1 celery stalk chopped
- 1/2 carrot chopped
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 1-2 tbsp olive oil extra virgin
- salt and pepper
Servings: Serving
Units:
Instructions
- Roast beets : Wash and scrub clean the beets and cut off the top and cover with 1-2 tablespoon olive oil and some salt and pepper then wrap them in aluminum foil and put it in the oven at 375 degrees - cook about 45-50 minutes - once they come off the heat and cool scrape the skin off and chop and then set aside
- In a pot on medium heat add the olive oil and the onion, celery, carrot and a pinch of salt and cook until tender about 6 minutes then add in the garlic and cook another 3 minutes.
- Next add in the thyme, chopped beets and some more salt and pepper and cook about 2 minutes until flavors combine and then add in the chicken stock and bay leaf and simmer about 20 minutes ( take out the bay leaf and discard)
- Then turn off the heat and carefully add the soup to a blender ( make sure to cover top with a kitchen towel and your hand for extra safety and blend until smooth - transfer back to the pot to stay warm and serve!
- I made this recipe up the other day and it is by far the best beet soup I have ever had, I hope you enjoy it!!! :)
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