Roasted Beet and Mixed Vegetable Soup
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Recipe Type: Soup
Prep Time: 
Cook Time: 
Total Time: 
Serves: 4
 
Roasted beets are an unexpected addition to a quick and easy vegetable soup.
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.
Recipe by Honest Cooking at https://honestcooking.com/roasted-beet-and-mixed-vegetable-soup/