Description
A warm and comforting soup made with roasted beets, green apple, and a touch of fresh dill for vibrant flavors.
Ingredients
Scale
- 3–4 tbsp olive oil, divided
- 1 medium yellow onion, diced
- 2 large cloves of garlic, minced
- 2 cups diced beets (~3 large beets)
- 1 cup yellow potatoes, diced
- 1 cup carrot, diced
- 1 green apple, peeled and diced
- 4 cups vegetable broth
- 1 ¼–1 ½ tsp salt
- 1 tsp ground black pepper
- 2 tbsp freshly squeezed lemon juice
- 1 cup dairy-free milk (e.g., cashew milk)
- 3–4 tbsp fresh dill, chopped finely
Instructions
- Preheat the oven to 375Ëš F and line a baking sheet with parchment paper.
- Wash the beets, slice off each end, and peel them. Dice the peeled beets into ½-inch pieces.
- Toss the diced beets with 1-2 tbsp of olive oil, salt, and pepper. Roast for 30-35 minutes, stirring once or twice until fork tender.
- In a large soup pot over medium heat, add 2 tbsp olive oil and sauté the diced onions for 5-6 minutes.
- Add garlic, potatoes, carrots, salt, and pepper to the pot. Stir well and cook for 5 minutes.
- Stir in the roasted beets, apple, and broth. Bring to a boil, then lower the heat to medium and cover. Simmer for 20 minutes.
- Carefully transfer the soup to a heat-safe blender and blend until smooth and creamy.
- Add lemon juice and milk to the blender and blend for another 30 seconds OR use an immersion blender in the pot.
- Taste and adjust seasoning as needed. Pour the soup back into the pot, stir in fresh dill, and cook for an additional 5 minutes over low heat.
- Serve hot, topped with a drizzle of olive oil and extra dill.
Notes
Store in an airtight container for up to 5 days in the fridge or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10g
- Sodium: 400mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 0mg