Okay. So this soup is no joke... It is by far the best soup I've made since I started cooking, and it's so good I just had to blog about it! I can only assume it's super healthy, plus it's really easy to make. Not to mention the color is absolutely gorgeous!
When I cook, I like to make things up as I go along and rely on taste, so I will do my best to translate it in recipe form. So, without further ado... Here's the recipe!
Ingredients
- 3 beets, peeled and quartered
- 2 sweet potatoes, peeled and quartered
- 1 russet potato, peeled and quartered
- 2 large carrots, sliced
- olive oil
- 1 large onion, sliced
- 1 carton of chicken broth (or vegetable broth)
- water
- kale
- salt, to taste
- pepper, to taste
- dried dill, to taste and garnish
- sour cream (optional)
Instructions
- Preheat oven to 400 degrees.
- Peel and slice beets, sweet potatoes, potato, and carrots. Place on baking sheet, drizzle olive oil and sprinkle salt, then put in the oven and roast for about 20 minutes.
- While vegetables are roasting, in a large pot, sauté onions with olive oil, salt and pepper over high heat until translucent.
- Reduce heat on stove to medium. Add roasted veggies in the pot with the carton of broth, followed by a couple cups of warm water. Add dill to taste.
- Allow veggies to boil until tender. An easy way to check to see if they're done is if you can easily stick a fork in them.
- Using an immersion blender (or regular blender), puree until smooth. Slice kale and add to pureed soup. Stir in some more dill, and simmer on low heat for 5-10 minutes.
- Serve with a dollop of sour cream (optional) and garnish with more dill. Enjoy!