Roasted Beet and Mixed Vegetable Soup

Roasted beets are an unexpected addition to a quick and easy vegetable soup.
By Lauren Hardy
Roasted Beet and Mixed Vegetable Soup

Roasted Beet and Mixed Vegetable Soup
 
Prep Time
Cook Time
Total Time
 
Roasted beets are an unexpected addition to a quick and easy vegetable soup.
Author:
Recipe Type: Soup
Serves: 4
Ingredients
  • 2 beets
  • 2 tablespoons olive oil
  • 1 medium sweet potato, peeled and chopped
  • 1 carrot, peeled and sliced
  • 1 zucchini, chopped
  • ½ onion, chopped
  • 1 clove garlic, chopped
  • 1 teaspoon oregano
  • 1 teaspoon parsley
  • 1 container (26 oz.) vegetable cooking stock
Instructions
  1. Preheat the oven to 400?F. Drizzle beets with olive oil and wrap in aluminum foil, place on a baking sheet and roast until tender, about 25 minutes.
  2. Peel and chop beets, then set aside. In a large soup pot, heat olive oil over medium heat. Add the onion and garlic and cook until fragrant, about two minutes.
  3. Add carrots, sweet potato, zucchini and herbs (salt & pepper too, if you’d like) and saute for 10-15 minutes.
  4. Pour vegetable stock over vegetables and bring to a boil. Then, reduce the heat and simmer for 20 minutes.
  5. Mix in roasted beet pieces and simmer for another 10 minutes. Let cool slightly before serving.

Lauren Hardy

Lauren Hardy is a writer, editor and self-taught, experimental foodie. By the time she was 6 years old, she had the Toll House Inn chocolate chip cookie recipe memorized and baked a variety of batches for her family each week. Her passion for cooking flourished during her college years. In addition to her writing aspirations, she hopes to own a bakery someday. You can follow her latest musings on her blog, "Making Life Sweet," at laurenhardy.com, where she blogs weekly about inspiration, food and faith.

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1 Comment
  1. This recipe was delicious! I added hard boiled eggs (no yolk) & noodles. The noodles really soak up the broth. I made broiled beet & goat cheese sandwiches. It was a lovely combination.

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