Roasted Beet and Potato Soup is a vibrant and earthy dish that combines the sweetness of roasted beets with the creamy texture of potatoes. The roasting process enhances the natural flavors of both vegetables, creating a rich and satisfying soup that is as beautiful as it is delicious. With its striking deep red color and a subtle hint of garlic and herbs, this soup is perfect for a cozy dinner or an elegant starter. Serve it warm with a dollop of sour cream or fresh herbs for a comforting meal that showcases the flavors of the season.
Ingredients:
- 4 medium beets, peeled and diced
- 3 medium potatoes, peeled and diced
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 1/4 cup sour cream or Greek yogurt (optional for serving)
- Fresh dill or parsley for garnish
Instructions:
- Roast the Vegetables: Preheat your oven to 400°F (200°C). Toss the diced beets, potatoes, and chopped onion with olive oil, salt, pepper, and dried thyme. Spread them out on a baking sheet in a single layer and roast for 25-30 minutes, or until the vegetables are tender and slightly caramelized.
- Sauté the Garlic: In a large pot, heat a little olive oil over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant.
- Simmer the Soup: Add the roasted vegetables to the pot, along with the broth. Bring to a simmer and let it cook for 10 minutes to allow the flavors to meld.
- Blend the Soup: Using an immersion blender (or a regular blender in batches), blend the soup until smooth and creamy. Adjust the seasoning with more salt and pepper if needed.
- Serve: Ladle the soup into bowls and garnish with a dollop of sour cream or Greek yogurt and a sprinkle of fresh dill or parsley.
Enjoy your Roasted Beet and Potato Soup for a deliciously comforting, earthy, and colorful dish that’s perfect for any occasion!
