Vegetarian Beet Soup with Goat Cheese and Dill
Roasted veggies and stock come together for a scrumptious soup that takes only 25 minutes to prep.
4 Add remaining stock to pan; heat to simmer over medium heat. Continue to simmer, uncovered, 5 minutes. Divide among 6 bowls; top with goat cheese; sprinkle with dill.
- Yield: 6
- Cooking time: 45 Min
- Publisher: Pillsbury.com
- 2 tablespoons olive oil
- 1 large sweet onion, halved, skin on
- 3 medium red beets, skin on, stem end cut off (about 1 lb)
- 2 medium russet potatoes, skin on, pricked with fork (about 1 1/4 lb)
- 2 carrots, peeled, cut in half
- 2 teaspoons salt
- 1/4 teaspoon pepper
- 1 teaspoon smoked paprika
- 1 carton (32 oz) Progresso™ vegetable stock
- 6 tablespoons crumbled goat cheese
- 2 tablespoons chopped fresh dill leaves
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