How to Cook Delicious Roasted Cream of Beet Soup, GF, O+

Roasted Cream of Beet Soup, GF, O+. Cream of Carrot Soup with Roasted Jalapenos. Sign up for our Nosher recipe newsletter! By Claire Georgiou, Reboot Naturopath, B.

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 soup to a simmer, stirring, until heated. Working in batches, puree soup in blender with cream. You can cook Roasted Cream of Beet Soup, GF, O+ using 15 ingredients and 11 steps. Here is how you cook that.

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

1. You need 1 1/2 lb of organic beets, 3 medium.
2. It's 1 tbsp of butter.
3. Prepare 1 tbsp of olive oil.
4. It's 1 small of onion, diced.
5. Prepare 1 of leek, sliced, white only.
6. Prepare 2 of celery stalks, sliced.
7. You need 2 clove of garlic, chopped.
8. You need 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. Prepare 2 cup of vegetable broth.
12. You need 1 of bay leaf.
13. It's 1 of sprig thyme, parsley.
14. You need 1/4 cup of heavy cream.
15. It's 1 of sour cream.

Season to taste with salt and pepper. Gently rewarm soup (do not boil). The soup starts off by frying together a mixture of onion, garlic, celery and carrot, which gives off the most amazing fragrance. This soup is perfect for batch cooking as it's easy to cook in big quantities - it keeps in the fridge for a few days, and freezes well too.

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. 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 If you eat dairy like yogurt, crème fraîche, or sour cream, you are welcome to garnish your beet soup with a dollop, or even go all out and use it to draw.