Recipe: 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. 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+ Add broth, thyme, bay leaf and salt and Transfer to a food processor or blender and puree, in batches if necessary, until smooth. Return soup to saucepan, stir in cream and vinegar and bring. This is a vibrant color of soup, deep crimson-red as only beets can be. You can cook 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. Prepare 1 1/2 lb of organic beets, 3 medium.
  2. You need 1 tbsp of butter.
  3. It’s 1 tbsp of olive oil.
  4. Prepare 1 small of onion, diced.
  5. It’s 1 of leek, sliced, white only.
  6. It’s 2 of celery stalks, sliced.
  7. You need 2 clove of garlic, chopped.
  8. You need 1/4 tsp of ground ginger.
  9. You need 1 tbsp of salt and ground pepper.
  10. Prepare 1 pinch of nutmeg, cinnamon, clove.
  11. It’s 2 cup of vegetable broth.
  12. It’s 1 of bay leaf.
  13. You need 1 of sprig thyme, parsley.
  14. Prepare 1/4 cup of heavy cream.
  15. You need 1 of sour cream.

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. Using the tip of a knife, swirl the sour. Working in batches, puree soup in blender with 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.

Season to taste with salt and pepper. Gently rewarm soup (do not boil). 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. But sweetened up in the oven and pureed with.