Prep Time:
20 mins
Cook Time:
1 hr 50 mins
Total Time:
2 hrs 10 mins
Servings:
6
Ingredients
Directions
Preheat the oven to 375 degrees F (190 degrees C).
Place potatoes and beets in a baking dish; drizzle with 1 tablespoon olive oil and season with salt and black pepper.
Roast in the preheated oven until tender, about 1 hour. Set aside to cool.
Heat remaining 2 tablespoons olive oil in a large soup pot over medium heat. Add onion, celery, and garlic; cook and stir until onion is translucent, about 5 minutes. Stir in roasted potatoes and beets, chicken broth, bay leaf, and thyme; bring to a boil. Reduce heat; simmer until celery is very tender, about 45 minutes.
Off heat, discard bay leaf; purée with an immersion blender until smooth. Stir in milk and lemon juice.
Recipe Tip:
This also works with buttermilk instead of whole milk, or you could substitute skim if you want to cut the fat.
Nutrition Facts (per serving)
| 166 | Calories |
| 9g | Fat |
| 19g | Carbs |
| 4g | Protein |
