Roasted Beet and Mixed Vegetable Soup
Recipe Type: Soup
Prep Time: 
Cook Time: 
Total Time: 
Serves: 4
Roasted beets are an unexpected addition to a quick and easy vegetable soup.
  • 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
  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