I made this roasted beet and potato soup last week to use the potatoes and beets I had left from my Organics to You produce delivery, and it turned out absolutely delicious! This soup has a fun rose color, the roasty flavor of Winter, and all the nutritional benefits of beets and potatoes.
- Folate (17% of recommended daily intake)
- Vitamins A, C, K, as well as Niacin and Pantothenic Acid (aka Vitamin B5)
- Minerals including sodium, calcium, iron, magnesium, potassium, phosphorous, zinc, copper, and selenium
- Manganese (14% recommended daily intake), which helps with bone health, connective tissue health, metabolism, blood sugar regulation, and healthy brain function
- Vitamin C & Vitamin B 1,3,6
- Potassium, Iron, Manganese, Folate
- Complex Carbohydrates that help to fuel all reactions in the body which you need for movement, thinking, digestion and cellular renewal.
Adapted from allrecipes.com to fit a vegan diet.
- 2 peeled and diced potatoes
- 2 peeled and diced beets
- 2 carrots
- 1 onion, diced
- 1 clove garlic, minced
- 4 cups vegetable broth
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 1 1/2 cups almond milk
- 1 tablespoon lemon juice
- olive oil
- Preheat your oven to 375 degrees. Place the diced and peeled potatoes and beets on a baking sheet and drizzle with 1 tablespoon olive oil
- Roast the potatoes and beets in the oven until tender, about 1 hour.
- Once the veggies are done, heat 2 tablespoons olive oil in a large pot over medium heat. Stir in carrots, onion, and garlic and cook, stirring often, until the onion is translucent, approximately 5 minutes.
- Mix in the potatoes and beets, veggie broth, thyme, and bay leaf, and bring to a boil. Cover, reduce heat, and simmer until carrots are very tender, about 45 minutes.
- Remove the soup from the heat, and discard the bay leaf. Puree the mixture with an immersion blender (or regular blender) until blended to your liking. I left a few beets unblended for a chunkier texture.
- Stir in the lemon juice and almond milk. Serve and enjoy!