Roasted Beet & Potato Soup

IMG_5721Here we go 2013, and we are starting you off right! As your head brims with New Years resolutions, some changes you have wanted to do for a while, others that may verge on the impossible; we would hate to throw another idea out there for your mind to grapple with. However, we are bringing you a tasty idea, so maybe it won’t be too hard to swallow.

Take for instance our resolution to “Eat Consciously”.  Now this isn’t cutting out dairy (please don’t take away the cheese!) or dropping 10 pounds by Valentines. This is simply the notion to be conscious of your food. Glance at labels when buying something store made and secondly check to see if it is 1. made by another vendor organically 2. with less sodium or 3. altogether something you can make from scratch yourself.  A lot of us don’t have much time in our day, but slowly making habits out of REALLY knowing what you put in your pantry (and your body) is something we should all slow down for.

And to start us off, here is something simple to create with barely any sodium, a soup brilliant in color and decadent in flavor. We give you… Roasted Beet & Potato Soup.

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2 pounds red beets, scrubbed, peeled, and diced medium

1 pound russet potatoes, peeled and diced medium

2 shallots, coarsely chopped

3 to 5 sprigs thyme

2 tablespoons extra-virgin olive oil

Coarse salt and ground pepper

5 cups low-sodium chicken broth or water

1 tablespoon red-wine vinegar

Sour cream, (optional)

Chopped fresh parsley (optional)

Thinly sliced scallion greens (optional)


Preheat oven to 400 degrees. In a roasting pan or rimmed baking sheet, toss together beets, potatoes, shallots, thyme, and olive oil; season with salt and pepper. Arrange in a single layer and roast until beets and potatoes are cooked through, about 45 minutes.

Discard thyme. Add vegetables to a medium pot, along with broth. Bring to a simmer over medium-high. With a potato masher or back of a wooden spoon, mash some vegetables until soup is thick and chunky. Stir in vinegar and season to taste with salt and pepper. To serve, top with sour cream, parsley, and scallion greens, if desired.


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