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Roasted Beet and Mixed Vegetable Soup

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  • Author: Lauren Hardy
  • Total Time: 1 hour 20 mins
  • Yield: 4 1x


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
  • 1/2 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.
  • Prep Time: 20 mins
  • Cook Time: 1 hour
  • Category: Soup
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