Ingredients

• 2 cups diced potatoes
• 2 cups diced peeled beets
• 3 tablespoons olive oil , divided
• salt and ground black pepper to taste
• 1 onion , diced
• 1 stalk celery , diced
• 1 clove garlic , minced
• 4 cups chicken broth
• 1 bay leaf
• 0.5 teaspoons dried thyme
• 1.5 cups whole milk
• 1 tablespoon lemon juice

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Place potatoes and beets in a baking dish; drizzle with 1 tablespoon olive oil and season with salt and black pepper.
3. 3 Roast in the preheated oven until tender, about 1 hour. Set aside to cool.
4. 4 Heat remaining 2 tablespoons olive oil in a large soup pot over medium heat. Add onion, celery, and garlic; cook and stir until onion is translucent, about 5 minutes. Stir in roasted potatoes and beets, chicken broth, bay leaf, and thyme; bring to a boil. Reduce heat; simmer until celery is very tender, about 45 minutes.
5. 5 Off heat, discard bay leaf; purée with an immersion blender until smooth. Stir in milk and lemon juice.

Nutrition per serving