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

Delicious, fresh and tasty.

Roasted Cream of Beet Soup, GF, O+. Roasted Cream of Beet Soup, GF, O+ Ate it again after a few days. This warm, creamy soup is perfect as a side or main dish for lunch. For similar recipes, check out Jennifer Iserloh's cookbook Fifty Shades of Kale.

Roasted Cream of Beet Soup, GF, O+ Top it off with a swirl of coconut cream (or yogurt), parsley, and black sesame seeds. Tomato, beetroot and carrots soup is a delicious and nutritious ,healthy soup and it's quick and easy to make. This delicious creamy beet soup recipe is a simple vegan version of traditional borscht made creamy in a blender. 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. You need 1 tbsp of butter.
  3. You need 1 tbsp of olive oil.
  4. Prepare 1 small of onion, diced.
  5. Prepare 1 of leek, sliced, white only.
  6. You need 2 of celery stalks, sliced.
  7. It's 2 clove of garlic, chopped.
  8. It's 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. You need 1 of bay leaf.
  13. Prepare 1 of sprig thyme, parsley.
  14. Prepare 1/4 cup of heavy cream.
  15. Prepare 1 of sour cream.

Toss the beets, carrots, onion, parsnip, garlic, and oil in a large bowl until combined. Spread the vegetables in one layer on one or two rimmed baking sheets. Chilled Beet Soup ~ cold soups are the perfect summer appetizer, this one is a gorgeous pink color, gluten free, and so delicious! Chilled Beet Soup ~ cold soups are the perfect summer appetizer, this one is a gorgeous pink color, gluten free, and so delicious!.

Roasted Cream of Beet Soup, GF, O+ step by step

  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.

Stir in the cream, yogurt, or creme fraiche. Chill for several hours and then. This Roasted Beet Soup is as beautiful as it is delicious. Depending on the color of your beets, your soup will turn bright red or deep purple…either way, it will be spectacular. Just add a dollop of sour cream, some chopped herbs and VOILÀ!!!