Easiest Way to Make Tasty Roasted Cream of Beet Soup, GF, O+ Recipe

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. You can either use potatoes or cauliflower or any other vegetable as a base to break down that very strong beet taste while still enjoying its delicate flavor.

Roasted Cream of Beet Soup, GF, O+ 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 Ladle the soup into individual bowls and top each serving with one tablespoon of the sour cream mixture. You can cook Roasted Cream of Beet Soup, GF, O+ using 15 ingredients and 11 steps. Here is how you cook it.

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

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

Using the tip of a knife, swirl the sour. 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. 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!

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.

Beets also stain my cutting boards and wooden spoons, so I have to dig around to pull out these thin plastic cutting boards and my red spatula. Working in batches, puree soup in blender with cream. Season to taste with salt and pepper. Gently rewarm soup (do not boil). Beet soup isn't just delicious, it's also jam packed with nutrients.

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