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

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, roasted cream of beet soup, gf, o+. It is one of my favorites food recipes. For mine, I am going to 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 favored of current trending foods in the world. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look wonderful. Roasted Cream of Beet Soup, GF, O+ is something which I’ve loved my whole life.

In a medium stock pot, melt butter with olive oil on med high heat, add onions, leek, garlic and sweat for ten minutes.. Roasted Cream of Beet Soup, GF, O+ Ate it again after a few days. But it is a beet soup, and it borrows some of the elements of traditional borscht.

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

The ingredients needed to make Roasted Cream of Beet Soup, GF, O+:
  1. Prepare 1 1/2 lb organic beets, 3 medium
  2. Get 1 tbsp butter
  3. Take 1 tbsp olive oil
  4. Take 1 small onion, diced
  5. Prepare 1 leek, sliced, white only
  6. Take 2 celery stalks, sliced
  7. Take 2 clove garlic, chopped
  8. Get 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. Take 1 sprig thyme, parsley
  14. Prepare 1/4 cup heavy cream
  15. Make ready 1 sour cream

This Roasted Beet Soup is as beautiful as it is delicious. Depending on the color of your beets, your soup will turn bright red or deep purple…either way, it will be spectacular. Just add a dollop of sour cream, some chopped herbs and VOILÀ!!! This is a vibrant color of soup, deep crimson-red as only beets can be.

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

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 count is light. I've eaten this hot, but it would be equally good cold, which would make it a wonderful soup for summer. Let cool, then unwrap beets and rub off skins with a paper towel. Add broth, onion and caraway seeds.

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