Roasted Beet and Potato Soup
55 mins (prep 25, cooking 30)
12 ingredients
4 servings
I recently roasted five pounds of beets and have been using them for side dishes. I decided to make soup last night, and it turned out quite nice. You may get more servings, but we really like our soup and 4 servings is all I got. I am sure that canned beets would also work quite well. I like evaporated milk because it brings richness with fewer calories, but half-and-half would also be good. I don't usually have fresh celery, but 1/2 cup of chopped celery could be used instead of the flakes and 1/4 tsp fresh ground pepper instead of the peppercorns. Add an hour to the cooking time if you need to roast fresh beets.

Categories:  <-60-mins , small-appliance , food-processor~blender , equipment , potato , soups-&-stews , bisques~cream-soups , vegetable , time-to-make ,
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Serving Size (257.82 g)
Servings 4
Amount per Serving
Calories 85.67 Calories from Fat 37.8
% Daily Value *
Total Fat 4.2g 25.84%
Saturated Fat 2.24g 44.81%
Trans Fat 0.12g %
Cholesterol 7.95mg 10.6%
Sodium 421.63mg 70.27%
Total Carbohydrate 8.91g 11.88%
Dietary Fiber 1.92 g 30.72%
Sugars 4.84 g %
Protein 4.77g 38.19%
Vitamin A 114.91IU% Vitamin C 3.57mg%
Calcium 20.5mg% Iron 0.94mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
medium onion, diced potatoes, roasted, dried celery flakes, dried thyme, evaporated milk