Roasted Beet Soup Recipe

Ingredients

• 2 cups peeled and diced beets
• 1 cup peeled and diced waxy potato
• 1 cup cauliflower florets
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 3 tablespoons extra virgin olive oil (divided)
• 1 medium onion (finely diced)
• 3 cloves garlic (minced)
• 1 quart vegetable broth or chicken broth
• 1 tablespoon balsamic vinegar
• Sour cream for serving

Instructions

1. 1

   Preheat the oven to 375 degrees Fahrenheit (about 190 degrees Celsius) and line a rimmed baking sheet with foil. In a large, stain-proof mixing bowl, toss the beets, potato, and cauliflower with the salt, pepper, and two tablespoons of olive oil. Arrange the vegetables in a single layer on the baking sheet. Roast in the preheated oven until the beets and potatoes are knife-tender; about 35 to 45 minutes.

2. 2

   Near the end of the roasting time, heat the remaining tablespoon of olive oil in a 3-quart or larger lidded pot set over medium heat. Add the onion and cook for 5 to 7 minutes, until it begins to turn translucent. Add the garlic and cook for another minute, until fragrant.

3. 3

   Add the broth and roasted vegetables to the cooking pot. Allow the mixture to come to a boil; cover, reduce the heat to low, and simmer until all of the vegetables are tender enough to mash against the side of the pot with a wooden spoon (about fifteen minutes).

4. 4

   Purée the mixture using an immersion or countertop blender. Stir in the balsamic vinegar, then taste the soup and add additional salt and pepper as desired. Serve with a dollop of sour cream.