Roasted Beet and Potato Soup
Roasted Beet and Potato Soup is a colorful, nutrient-rich comfort dish.It combines sweet roasted beets with creamy potatoes and aromatic herbs.Smooth, flavorful, and healthy, it’s perfect for any season.Serve it with yogurt or cream for a beautiful finishing touch.
Ingredients
- 3 medium beets, peeled and cubed
- 2 medium potatoes, peeled and cubed
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 2 tbsp olive oil
- 1 tsp thyme or rosemary (optional)
- Salt and black pepper, to taste
- 1 tbsp lemon juice or vinegar (for brightness)
- Fresh dill, parsley, or chives, for garnish
- Fresh dill, parsley, or chives, for garnish
- 2 tbsp plain yogurt or sour cream, for serving (optional)
Instructions
- Preheat oven to 400°F (200°C).
- Toss beets and potatoes with olive oil, salt, pepper, and herbs. Spread on a baking sheet.
- Roast for 30–35 minutes, until tender and slightly caramelized.
- In a large pot, sauté chopped onion and garlic for 3–4 minutes until soft.
- Add roasted beets and potatoes, then pour in broth. Simmer for 10–15 minutes.
- Blend the mixture with a hand blender or in batches until smooth.
- Stir in lemon juice or vinegar and adjust seasoning.
- Serve warm, garnished with a dollop of yogurt or sour cream and fresh herbs.
Notes
- Roasting enhances the flavor and natural sweetness of the vegetables.
- For a thicker soup, use less broth; for lighter texture, add more.
- Add a pinch of cumin or smoked paprika for depth.
- Can be made vegan by skipping yogurt or using a plant-based alternative.
- Store leftovers in the refrigerator for up to 3 days — flavors improve overnight.