A hearty and vibrant soup made with roasted beets and potatoes, perfect for a cozy meal.
Preparation time
20min
Cooking time
35min
Ingredients
4 Servings
- 4 beets
- 0.5 teaspoon black pepper
- 2 tablespoons fresh dill
- 3 cloves garlic
- 2 tablespoons olive oil
- 1 onion
- 3 potatoes
- 1 teaspoon salt
- 4 cups vegetable broth
Directions
Step 1
Preheat your oven to 400°F (200°C).
Step 2
Place the cubed beets and potatoes on a baking sheet. Drizzle with 1 tablespoon of olive oil and toss to coat. Roast for 30-35 minutes, or until tender.
Step 3
In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
Step 4
Add the minced garlic and cook for another minute.
Step 5
Add the roasted beets and potatoes to the pot along with the vegetable broth. Bring to a boil, then reduce the heat and simmer for 10 minutes.
Step 6
Use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup to a blender in batches.
Step 7
Season with salt and black pepper to taste.
Step 8
Serve hot, garnished with fresh dill.