Description
I adapted this from a vegetarian soup while my twin toddlers were going through a soup-only phase. They love it. Luckily the rest of the family enjoys it too! It’s a nice hearty puree, super-easy to put together, especially if you roast the potatoes and beets beforehand.
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
- ½ teaspoon dried thyme
- 1 bay leaf
- 1 ½ cups whole milk
- 1 tablespoon lemon juice
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Place the potatoes and beets into a baking dish
- and drizzle with 1 tablespoon olive oil; season with salt and black pepper.
- Roast in the preheated oven until tender
- about 1 hour; allow to cool.
- Heat 2 tablespoons of olive oil in a large soup pot over medium heat
- and stir in the celery
- onion
- and garlic. Cook
- stirring often
- until the onion is translucent
- about 5 minutes. Mix in the cooked vegetables
- chicken broth
- thyme
- and bay leaf
- bring to a boil
- and reduce heat. Simmer until the celery is very tender
- about 45 minutes.
- Remove from heat
- and discard the bay leaf. Puree the mixture in the pot with an immersion blender until very well blended; stir in the milk and lemon juice to serve.
Prep Time: 20 mins
Cook Time: 1 hr 50 mins
Total Time: 2 hrs 10 mins
Servings: 6