Low Iodine Roasted Beet Soup with Fresh Herbs
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Learn more →Ingredients
4 servings
For the soup
- 1 lb beets (about 3 medium), peeled and cut into 1-inch cubes
- 2 tbsp olive oil, divided
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 cups green cabbage, thinly sliced
- 4 cups vegetable broth
- 1 tbsp apple cider vinegar
- 1 tsp dried thyme
- 1 tsp dried dill
- 1 tsp salt, plus more to taste
For serving
- ½ cup fresh ricotta
Can be omittedfresh ricotta
- 2 tbsp fresh dill, chopped (optional)
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Spread the cubed beets on a baking sheet, drizzle with 1 tbsp of the olive oil, and toss to coat. Roast for 25–30 minutes, turning once halfway through, until the beets are tender when pierced with a fork and the edges are beginning to caramelize.
- 2
While the beets roast, heat the remaining 1 tbsp olive oil in a large pot over medium heat until shimmering. Add the diced onion and carrots and cook, stirring occasionally, until the onion is softened and translucent and the carrots have begun to soften, about 7–8 minutes.
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