Lunch: Vegetarian Beet Soup with Goat Cheese and Dill

Roasted veggies and stock come together for a scrumptious soup that takes only 25 minutes to prep.

Ingredients

2 tablespoons olive oil
1 large sweet onion, halved, skin on
3 medium red beets, skin on, stem end cut off (about 1 lb)
2 medium russet potatoes, skin on, pricked with fork (about 1 1/4 lb)
2 carrots, peeled, cut in half
2 teaspoons salt
1/4 teaspoon pepper
1 teaspoon smoked paprika
1 carton (32 oz) Progresso™ vegetable stock
6 tablespoons crumbled goat cheese
2 tablespoons chopped fresh dill leaves

Instructions

Heat oven to 425 °F. Line rimmed cookie sheet with foil.
In medium bowl, place olive oil. Toss onion and beets in oil; place cut sides down on cookie sheet. Toss potatoes and carrots in oil; place on cookie sheet. Roast about 1 hour or until beets and potatoes are tender in center when pierced with paring knife.
Transfer carrots to blender. Peel potatoes, beets and onions. Add half of vegetables to blender. Add salt, pepper, smoked paprika and 1 cup of the stock. Cover and blend until smooth; pour into 4-quart saucepan. Blend remaining vegetables with 1 more cup of the stock. Add to pan.
Add remaining stock to pan; heat to simmer over medium heat. Continue to simmer, uncovered, 5 minutes. Divide among 6 bowls; top with goat cheese; sprinkle with dill.

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