Roasted Beet and Potato Soup

Name: Roasted Beet and Potato Soup
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 4
Cuisine: Global
Ingredients: 1 bay leaf; 473 milliliters diced roasted beets, about 1 lb; 2 black peppercorns; 1 Tbsp butter; 1 Tbsp dried celery flakes; 1 teaspoons dried thyme; 340 grams evaporated milk; 1 garlic clove, cut in half; 710 milliliters low sodium chicken broth; 1 medium onion, chopped; 473 milliliters diced potatoes, about 1 lb; 1 teaspoons salt

You can never have too many main course recipes, so give Roasted Beet and Potato Soup a try. Watching your figure? This gluten free and vegetarian recipe has 271 calories, 14g of protein, and 11g of fat per serving. This recipe serves 4. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes around 55 minutes. If you have garlic clove, chicken broth, evaporated milk, and a few other ingredients on hand, you can make it. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert.