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

Hey everyone, it is Louise, welcome to our recipe site. Today, we’re going to make a special dish, roasted cream of beet soup, gf, o+. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

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. Healthy Vitamix soup recipes that are cozy, warm, and easy to make!

Roasted Cream of Beet Soup, GF, O+ is one of the most popular of recent trending meals on earth. It is simple, it’s fast, it tastes yummy. It is appreciated by millions every day. They’re fine and they look fantastic. Roasted Cream of Beet Soup, GF, O+ is something which I’ve loved my whole life.

To begin with this 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+:
  1. Make ready 1 1/2 lb organic beets, 3 medium
  2. Get 1 tbsp butter
  3. Get 1 tbsp olive oil
  4. Make ready 1 small onion, diced
  5. Get 1 leek, sliced, white only
  6. Take 2 celery stalks, sliced
  7. Prepare 2 clove garlic, chopped
  8. Take 1/4 tsp ground ginger
  9. Prepare 1 tbsp salt and ground pepper
  10. Make ready 1 pinch nutmeg, cinnamon, clove
  11. Get 2 cup vegetable broth
  12. Make ready 1 bay leaf
  13. Get 1 sprig thyme, parsley
  14. Take 1/4 cup heavy cream
  15. Get 1 sour cream

Oven roasted beet soup is a flavorful meal without cream, which makes it also suitable for vegans. 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. By Claire Georgiou, Reboot Naturopath, B.

Instructions to make Roasted Cream of Beet Soup, GF, O+:
  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

Use a veggie peeler to shave the carrots and fry them with some oil. 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.

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