How to Prepare Perfect 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.

Gently rewarm soup (do not boil). Add cream of vinegar and bring soup back to a simmer. Transfer to a food processor or blender and puree, in batches if necessary, until smooth. 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. It's 1 1/2 lb of organic beets, 3 medium.
2. Prepare 1 tbsp of butter.
3. Prepare 1 tbsp of olive oil.
4. Prepare 1 small of onion, diced.
5. You need 1 of leek, sliced, white only.
6. You need 2 of celery stalks, sliced.
7. It's 2 clove of garlic, chopped.
8. It's 1/4 tsp of ground ginger.
9. It's 1 tbsp of salt and ground pepper.
10. It's 1 pinch of nutmeg, cinnamon, clove.
11. It's 2 cup of vegetable broth.
12. It's 1 of bay leaf.
13. Prepare 1 of sprig thyme, parsley.
14. It's 1/4 cup of heavy cream.
15. You need 1 of sour cream.

Return soup to saucepan, stir in cream and vinegar and bring soup to a simmer, stirring, until heated through. This soup looks impressive, but it's not at all difficult. It can be whipped up Beet soup is a mix of beets, parsnip, ginger, onion and garlic. When cool enough to Transfer the tempered sour cream to remaining soup and whisk until smooth.

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

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.

And the taste is pure beet. The creaminess of this soup comes from the potato that is cooked with the beets -- there is no cream at all in the soup so the calorie 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. 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! Working with beets always kind of skeeves me out.