Ingredients
Main Ingredients
- 3 medium beets, peeled and cubed
- 4 large potatoes, peeled and cubed
- 2 carrots, peeled and sliced
- 1 leek, chopped
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
- Fresh dill for garnish
For Crispy Topping
- 1 potato, thinly sliced
- 2 tablespoons olive oil
- Salt to taste
Instructions
Step 1: Prepare the Vegetables
- Preheat your oven to 400°F (200°C).
- Peel and cube the beets and potatoes. Ensure they are cut to similar sizes for even roasting.
- Peel and slice the carrots, and chop the leek.
Step 2: Roast the Vegetables
- Place the cubed beets, potatoes, and sliced carrots on a baking sheet.
- Drizzle with olive oil, season with salt and pepper, and toss to coat evenly.
- Roast in the oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized.
Step 3: Cook the Soup
- In a large pot, heat a tablespoon of olive oil over medium heat.
- Add the chopped leek and sauté until soft and fragrant, about 5 minutes.
- Add the roasted vegetables to the pot, then pour in the vegetable broth.
- Bring to a boil, then reduce heat and let it simmer for 15 minutes.
Step 4: Blend the Soup
- Remove the pot from heat and let it cool slightly.
- Using an immersion blender or regular blender, blend the soup until smooth and creamy.
- Stir in the balsamic vinegar and adjust seasoning with salt and pepper to taste.
Step 5: Prepare the Crispy Topping
- Thinly slice one potato using a mandoline or sharp knife.
- Heat 2 tablespoons of olive oil in a frying pan over medium-high heat.
- Fry the potato slices until golden and crispy, about 3-4 minutes per side.
- Transfer to a paper towel-lined plate and season with a pinch of salt.
Step 6: Serve
- Ladle the soup into bowls.
- Top with crispy potato slices and fresh dill.
- Serve hot and enjoy!
Tips and Variations
Cooking Tips
- Roasting the vegetables enhances their natural sweetness and adds a depth of flavor to the soup.
- Blending in batches if using a regular blender to avoid overfilling and potential spills.
Variations
- Beetroot Potato Carrot Soup: Add more carrots for a sweeter flavor profile.
- Beet and Potato Salad: Skip the blending and serve the roasted vegetables as a warm salad.
- Pink Potato Soup: Add a splash of cream for a more luxurious texture and a beautiful pink hue.
- Roasted Beet and Leek Soup: Focus on the leeks by increasing their quantity for a more pronounced leek flavor.
- Best Potato Soup: Use this recipe as a base and add your favorite herbs and spices to make it your own.
- Beetroot and Balsamic Soup: Increase the balsamic vinegar for a tangier twist.
Substitutions
- Vegetable broth can be substituted with chicken broth for a non-vegetarian version.
- Olive oil can be replaced with avocado oil for a different flavor profile.
Nutritional Information (Per Serving)
- Calories: 180
- Total Fat: 8g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 400mg
- Total Carbohydrates: 26g
- Dietary Fiber: 5g
- Sugars: 7g
- Protein: 4g
Our Crispy Roasted Beet And Potato Soup is a delightful and nutritious dish that will impress both your taste buds and your guests. The combination of roasted beets and potatoes creates a rich, velvety texture, while the crispy potato topping adds a satisfying crunch. Whether you’re looking for a comforting meal on a chilly day or a colorful addition to your dinner table, this soup is a must-try. Don’t forget to share your experiences and variations in the comments below, and subscribe to our newsletter for more delicious recipes from easycrispyrecipes.com.