How to Cook Delicious Roasted Cream of Beet Soup, GF, O+

Roasted Cream of Beet Soup, GF, O+. By Claire Georgiou, Reboot Naturopath, B. This beet soup is easy to make and full of nutrient goodness. Transfer to a food processor or blender and puree, in batches if necessary, until smooth.

Season to taste with salt and pepper. Gently rewarm soup (do not boil). This delicious Roasted Beet soup recipe and dinner menu were generously shared with my by Linda Sandberg of Newberg, OR. You can have Roasted Cream of Beet Soup, GF, O+ using 15 ingredients and 11 steps. Here is how you achieve that.

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

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

Linda belongs to a Gourmet Dinner Group that delights in making wonderful foods that they share together. Please check out An Evening for Valentines which includes this recipe. Beets are so easy to roast, so I love to use fresh beets when making this dish. Beets are often in season, so you are always bound to find some I bake my beets in the oven by wrapping them in foil and then baking them until they are soft.

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.

When the beets have cooled simply push off the peels and. Smooth and creamy cream of roasted asparagus soup made in the Vitamix. That is where this creamy of roasted asparagus soup comes in to play. 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.