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

Hello everybody, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, roasted cream of beet soup, gf, o+. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Roasted Cream of Beet Soup, GF, O+ is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions daily. It is simple, it is quick, it tastes delicious. Roasted Cream of Beet Soup, GF, O+ is something which I have loved my whole life. They are fine and they look fantastic.

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. Oven roasted beet soup is a flavorful meal without cream, which makes it also suitable for vegans.

To begin with this recipe, we have to prepare a few components. You can have roasted cream of beet soup, gf, o+ using 15 ingredients and 11 steps. Here is how you cook that.

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

Season to taste with salt and pepper. Gently rewarm soup (do not boil). By Claire Georgiou, Reboot Naturopath, B. This beet soup is easy to make and full of nutrient goodness.

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

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 beets have a fabulously sweet flavor and tender texture. Roasting makes them remarkably easy to peel and ready for any recipe.

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