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

Roasted Cream of Beet Soup, GF, O+. Add broth, thyme, bay leaf and salt and pepper to taste and simmer soup,. Put the beets in a baking dish and drizzle with the olive oil, turning them to coat well. Creamy Vegan Beet Soup With Red Sauerkraut This delicious creamy beet soup recipe is a simple vegan version of traditional borscht made creamy in a blender.

Finely chop white parts of green garlic. A mix of beets, parsnip, ginger, onion and garlic, this blended version is creamy, savory, and rich in flavor. Top it off with a swirl of coconut cream (or yogurt), parsley, and black sesame seeds. You can cook Roasted Cream of Beet Soup, GF, O+ using 15 ingredients and 11 steps. Here is how you achieve it.

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

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

Add olive oil to a soup pot and set over medium-high heat. When the oil is hot add in the beets, carrots, potatoes, and cabbage. Warm olive oil in a large saucepan over medium heat. Spread the squash out on a rimmed baking sheet and drizzle with oil.

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.

Wrap the beets individually in foil. DIRECTIONS Saute onions and garlic in oil until soft but not brown, over low heat. Increase heat to medium high and add beets, carrots, celery, celery root and half the dill. Saute until vegetables have released their liquid, dried and start to turn golden. Pour pureed mixture into a pot and bring to a boil over high heat.