I’ve already made roasted pumpkin and beetroot soup and I anted to try a new recipe: roasted beetroot and potato soup. Yes, roasting the veggies is an important step. When you simmer the veggies, they absorb water, but hen you roast them, the water evaporates and the veggies are sweeter and packed with flavor.
You may serve this delicious roasted beetroot and potato soup warm, topped with sour cream, with feta cheese and/or croutons.
Ingredients for roasted beetroot and potato soup
How to make roasted beetroot and potato soup
Preheat the oven to 200°C (392°F) .
Place the baking tray into the preheated oven for about 45 minutes (or until the veggies are cooked through ).
Cooking time depends of the size of the veggies. So, to see if they are cooked, prick them with a fork. You should be able to insert the fork very easy.
If the potatoes are cooked through before the beets, remove the potatoes and continue to cook the beets until they are cooked through.
When all the veggies are done, remove from the oven and allow to cool (just enough to handle ).
Finely chop the onion and place it into a pot along with 2 tablespoons of vegetable oil. Place the pot over medium heat and cook, stirring often, until glossy.
Add the finely chopped garlic and continue to cook for about 1-2 minutes (not too much because the garlic burns very quick and becomes bitter ).
Pour in the beef broth, hot. Add the chopped veggies and stir to combine.
Note: Add salt only if necessary. Beef broth is usually salty.
Bring to a boil and simmer for about 7-8 minutes to allow flavors to blend.
Remove from heat. Use a stick mixer to purée the soup.
Return to heat and bring back to a boil. Simmer for a few more minutes until achieve the desired consistency.
You may serve this delicious roasted beetroot and potato soup topped with feta cheese, sour cream or Greek yogurt.