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Beet and Potato Soup with Garlic Croutons


3 tablespoons olive oil
1 medium onion, chopped
1 cup celery, chopped
1 cup carrot, chopped
3 cloves garlic, chopped
4 medium beets, peeled and chopped
4 potatoes, peeled and chopped
3 cups chicken stock
salt and freshly ground pepper
1 tsp thyme/oregano
1/2 cup cream (optional)
Garlic croutons (optional)


Sautee onions and garlic in olive oil. Stir in beets, potatoes stock, salt, pepper, thyme, oregano.
Boil, cover and simmer until tender. Remove from heat and cool. Blend and ladle into bowls. Serve with garlic croutons.

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Nutritional Information
Per Serving

no nutrition information available

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