Discover Your Creative Kitchen AI Companion
Let our assistant inspire your next meal!
Simply provide a recipe idea or the ingredients you have, and ScrummyChef will instantly come up with a new recipe just for you.

Creamy Roasted Beet and Potato Soup

4.4
Save
Rate
Tap to rate
PREP TIME
20 min
COOKING TIME
110 min
TOTAL TIME
130 min
SERVINGS
6 servings
Lunch Dinner
Creamy Roasted Beet and Potato Soup
Ingredients
  • 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
Instructions
1
Preheat your oven to 375 degrees Fahrenheit, or 190 degrees Celsius. Place the potatoes and beets in a baking dish, and brush with 1 tablespoon of olive oil; sprinkle with salt and black pepper to taste.
2
Place the potatoes and beets in the oven and roast until they are tender, which should take around 1 hour. Once done, let them cool down.
3
Heat 2 tablespoons of olive oil in a large cooking vessel over medium heat, and add the chopped celery, onion, and garlic. Cook, stirring frequently, until the onion becomes translucent, which should take about 5 minutes. Combine the cooked vegetables with chicken broth, thyme, and a bay leaf, bring to a boil, then reduce the heat.
4
Simply let the mixture simmer until the celery is extremely tender, which should take around 45 minutes.
5
Remove the pot from the heat source and discard the bay leaf. Use an immersion blender to puree the mixture until it's smooth and well combined; then, stir in some milk and lemon juice to serve.