Winter Beet Soup
🧂 Ingredients
- 4 medium beets Buy
- 1 medium carrot Buy
- 1 medium potato Buy
- 1 small onion Buy
- 2 cloves garlic Buy
- 1 tbsp olive oil Buy
- 4 cups chicken broth Buy
- 1 tbsp balsamic vinegar Buy
- salt Buy
- pepper Buy
- 1/2 tsp ground cumin Buy
- Optional toppings: sour cream or Greek yogurt, fresh dill or parsley, croutons, a swirl of olive oil Buy
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📅 Plan This Meal
📖 Instructions
🥕 Roast the Veggies:
Preheat oven to 400°F (200°C).
Toss peeled and chopped beets, carrots, and potatoes (if using) with olive oil, salt, and pepper.
Roast on a baking sheet for 25–30 minutes until tender and slightly caramelized.
🧄 Sauté Aromatics:
In a soup pot, heat a little oil or butter.
Sauté chopped onion and minced garlic over medium heat until soft and fragrant.
🍲 Simmer the Soup:
Add roasted vegetables to the pot.
Pour in the broth and add cumin or thyme if using.
Simmer for 10–15 minutes to meld flavors.
🌀 Blend Until Smooth:
Use an immersion blender or transfer to a blender in batches.
Blend until smooth and velvety.
Stir in balsamic vinegar or lemon juice. Adjust salt and pepper.
Preheat oven to 400°F (200°C).
Toss peeled and chopped beets, carrots, and potatoes (if using) with olive oil, salt, and pepper.
Roast on a baking sheet for 25–30 minutes until tender and slightly caramelized.
🧄 Sauté Aromatics:
In a soup pot, heat a little oil or butter.
Sauté chopped onion and minced garlic over medium heat until soft and fragrant.
🍲 Simmer the Soup:
Add roasted vegetables to the pot.
Pour in the broth and add cumin or thyme if using.
Simmer for 10–15 minutes to meld flavors.
🌀 Blend Until Smooth:
Use an immersion blender or transfer to a blender in batches.
Blend until smooth and velvety.
Stir in balsamic vinegar or lemon juice. Adjust salt and pepper.
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Submitted by: Chef Beatrice