Description
A hearty and healthy soup made with roasted beets and root vegetables, perfect for a nutritious meal.
Ingredients
- 2 medium beets, peeled and diced
- 2 carrots, peeled and diced
- 1 parsnip, peeled and diced
- 1 sweet potato, peeled and diced
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme
- 1/2 cup coconut milk (optional)
Instructions
- Preheat oven to 400°F (200°C).
- Toss beets, carrots, parsnip, sweet potato, onion, and garlic with olive oil, salt, pepper, and thyme.
- Spread on a baking sheet and roast for 25-30 minutes until tender.
- Transfer roasted vegetables to a large pot and add vegetable broth.
- Bring to a boil, then reduce heat and simmer for 15 minutes.
- Blend soup until smooth (optional).
- Stir in coconut milk if using.
- Serve hot.
Notes
- For a creamier texture, blend the soup before adding coconut milk.
- Store leftovers in the fridge for up to 3 days.
- Freezes well for up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting, Simmering
- Cuisine: International