How to Make Appetizing Roasted Cream of Beet Soup, GF, O+

Roasted Cream of Beet Soup, GF, O+. Cream of Carrot Soup with Roasted Jalapenos. Sign up for our Nosher recipe newsletter! By Claire Georgiou, Reboot Naturopath, B.

Working in batches, puree soup in blender with cream. Season to taste with salt and pepper. Gently rewarm soup (do not boil). You can cook Roasted Cream of Beet Soup, GF, O+ using 15 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Roasted Cream of Beet Soup, GF, O+

1. Prepare 1 1/2 lb of organic beets, 3 medium.
2. It's 1 tbsp of butter.
3. It's 1 tbsp of olive oil.
4. You need 1 small of onion, diced.
5. It's 1 of leek, sliced, white only.
6. Prepare 2 of celery stalks, sliced.
7. You need 2 clove of garlic, chopped.
8. You need 1/4 tsp of ground ginger.
9. You need 1 tbsp of salt and ground pepper.
10. Prepare 1 pinch of nutmeg, cinnamon, clove.
11. It's 2 cup of vegetable broth.
12. It's 1 of bay leaf.
13. Prepare 1 of sprig thyme, parsley.
14. It's 1/4 cup of heavy cream.
15. Prepare 1 of sour cream.

Transfer to a food processor or blender and puree, in batches if necessary, until smooth. Return soup to saucepan, stir in cream and vinegar and bring soup to a simmer, stirring, until heated through. And the taste is pure beet. The creaminess of this soup comes from the potato that is cooked with the beets -- there is no cream at all in the soup so the calorie Ladle the soup into individual bowls and top each serving with one tablespoon of the sour cream mixture.

Roasted Cream of Beet Soup, GF, O+ instructions

1. wrap beets in foil, roast at 350° for and hour until easily pierced with fork, cool for peeling.
2. peel beets, chopped into 1/2 inch pieces, reserving a little for garnish.
3. In a medium stock pot, melt butter with olive oil on med high heat, add onions, leek, garlic and sweat for ten minutes.
4. stir in powdered seasonings, add chopped beets and cook about 7 mins.
5. add broth, bay leaf, herbs, bring to boil.
6. reduce and simmer 25 mins.
7. remove bay leaf, herb sprigs.
8. blend in batches with cream.
9. add back to pot to warm, do not boil.
10. season with salt and pepper to your preference.
11. serve topped with sour cream and beet garnish.

Warm olive oil in a large saucepan over medium heat. This gorgeous beet soup recipe is so quick and easy - just roast some veggies, simmer with broth, then puree and serve topped with LOTS of sour cream! Working with beets always kind of skeeves me out. I have concrete countertops, and while the concrete itself is pretty impervious. Most often that means playing with beets, and this year I'm roasting them up to make a velvety, magenta-colored soup.

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