Description
A nutritious and flavorful soup made with roasted beets and root vegetables.
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, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme
Instructions
- Preheat oven to 400°F (200°C).
- Toss beets, carrots, parsnip, and sweet potato with olive oil, salt, and pepper.
- Spread vegetables on a baking sheet and roast for 30 minutes.
- In a pot, sauté onion and garlic until soft.
- Add roasted vegetables and vegetable broth to the pot.
- Simmer for 20 minutes.
- Blend soup until smooth.
- Season with thyme and adjust salt if needed.
Notes
- Store leftovers in an airtight container for up to 3 days.
- Garnish with fresh herbs or yogurt if desired.
- Prep Time: 15 mins
- Cook Time: 50 mins
- Category: Soup
- Method: Roasting, Simmering
- Cuisine: International