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

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Roasted Cream of Beet Soup, GF, O+. This creamy beet and potato soup has a pretty color and rich flavor from roasting the potatoes and beets beforehand. The soup is thickened by blending the vegetables with an Doubled the veggies and added garlic and carrots to the roasting pan. Put a pint of heavy cream in the end to finish too. #creamysoup #vegetablesoup #creamofvegsoup Easy to make Healthy CREAM OF VEG SOUP

Roasted Cream of Beet Soup, GF, O+ Season to taste with salt and pepper. Gently rewarm soup (do not boil). Oven roasted beet soup is a flavorful meal without cream, which makes it also suitable for vegans. You can cook Roasted Cream of Beet Soup, GF, O+ using 15 ingredients and 11 steps. Here is how you achieve it.

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. Prepare 1 tbsp of olive oil.
  4. You need 1 small of onion, diced.
  5. Prepare 1 of leek, sliced, white only.
  6. Prepare 2 of celery stalks, sliced.
  7. Prepare 2 clove of garlic, chopped.
  8. It's 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. You need 1 of bay leaf.
  13. Prepare 1 of sprig thyme, parsley.
  14. You need 1/4 cup of heavy cream.
  15. You need 1 of sour cream.

If you like to garnish your roasted beet soup with some fancy looking stuff - go for pan-fried carrot shavings, like I did. Use a veggie peeler to shave the carrots and fry them with some oil. This delicious Roasted Beet soup recipe and dinner menu were generously shared with my by Linda Sandberg of Newberg, OR. Linda belongs to a Gourmet Dinner Group that delights in making wonderful foods that they share together.

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.

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. Most often that means playing with beets, and this year I'm roasting them up to make a velvety, magenta-colored soup. From the looks of them, you'd From the looks of them, you'd never know that humble beets could be so luscious — romantic, even.

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