Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, roasted cream of beet soup, gf, o+. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Roasted Beet Soup [Vegan, Gluten-Free] Advertisement. But it is a beet soup, and it borrows some of the elements of traditional borscht. A touch of lemon adds a bit of tartness…which is of course mediated by the sweet beets and countering touch of honey.
Roasted Cream of Beet Soup, GF, O+ is one of the most favored of recent trending meals on earth. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. They’re nice and they look fantastic. Roasted Cream of Beet Soup, GF, O+ is something which I have loved my entire life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have roasted cream of beet soup, gf, o+ using 15 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Roasted Cream of Beet Soup, GF, O+:
- Take 1 1/2 lb organic beets, 3 medium
- Prepare 1 tbsp butter
- Prepare 1 tbsp olive oil
- Get 1 small onion, diced
- Get 1 leek, sliced, white only
- Make ready 2 celery stalks, sliced
- Take 2 clove garlic, chopped
- Prepare 1/4 tsp ground ginger
- Take 1 tbsp salt and ground pepper
- Prepare 1 pinch nutmeg, cinnamon, clove
- Make ready 2 cup vegetable broth
- Prepare 1 bay leaf
- Get 1 sprig thyme, parsley
- Get 1/4 cup heavy cream
- Make ready 1 sour cream
Add broth, thyme, bay leaf and salt and pepper to taste and simmer soup, covered. This is a vibrant color of soup, deep crimson-red as only beets can be. 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 count is light.
Instructions to make Roasted Cream of Beet Soup, GF, O+:
- wrap beets in foil, roast at 350° for and hour until easily pierced with fork, cool for peeling
- peel beets, chopped into 1/2 inch pieces, reserving a little for garnish
- In a medium stock pot, melt butter with olive oil on med high heat, add onions, leek, garlic and sweat for ten minutes
- stir in powdered seasonings, add chopped beets and cook about 7 mins
- add broth, bay leaf, herbs, bring to boil
- reduce and simmer 25 mins
- remove bay leaf, herb sprigs
- blend in batches with cream
- add back to pot to warm, do not boil
- season with salt and pepper to your preference
- serve topped with sour cream and beet garnish
I've eaten this hot, but it would be equally good cold, which would make it a wonderful soup for summer. Borscht is a delicious steaming bowl of nourishing soup to brighten your mood. 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. This borscht recipe is a deliciously hearty soup perfect any time of year. Like a classic chicken noodle soup, it is heartwarming and comforting.
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