Recipe: Appetizing Roasted Cream of Beet Soup, GF, O+

Roasted Cream of Beet Soup, GF, O+. A mix of beets, parsnip, ginger, onion and garlic, this blended version is creamy, savory, and rich in flavor. Top it off with a swirl of coconut cream (or yogurt), parsley, and black sesame seeds. Warm olive oil in a large saucepan over medium heat.

Note: To make this soup veggie-friendly, go the route of veggie stock. And for a vegan variation, omit the garlic cream altogether, or whip up a cashew cream alternative. Beets give this soup an earthy sweetness (and a vibrant color), while a dash of lemon juice and fresh dill add a hint of freshness. You can have Roasted Cream of Beet Soup, GF, O+ using 15 ingredients and 11 steps. Here is how you cook that.

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. You need 1 tbsp of olive oil.
4. You need 1 small of onion, diced.
5. You need 1 of leek, sliced, white only.
6. It's 2 of celery stalks, sliced.
7. It's 2 clove of garlic, chopped.
8. Prepare 1/4 tsp of ground ginger.
9. Prepare 1 tbsp of salt and ground pepper.
10. It's 1 pinch of nutmeg, cinnamon, clove.
11. Prepare 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. It's 1 of sour cream.

This borscht recipe is a deliciously hearty soup perfect any time of year. Like a classic chicken noodle soup, it is heartwarming and comforting. Spread the squash out on a rimmed baking sheet and drizzle with oil. Wrap the beets individually in foil.

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.

This Roasted Beet Soup is not a complicated soup. The flavors are pretty straightforward and the star of the show is definitely the beets. Since there isn't a lot of other stuff in the soup, the beet flavor is intense. To roast beets, cut off stems and wash them well. Place whole beets in a foil-lined baking dish.

Tweet

Subscribe to receive free email updates: