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

Hey everyone, it’s Drew, welcome to our recipe page. Today, we’re going 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 will be really delicious.

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

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.

To get started 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. Make ready 1 tbsp butter
  3. Get 1 tbsp olive oil
  4. Make ready 1 small onion, diced
  5. Take 1 leek, sliced, white only
  6. Get 2 celery stalks, sliced
  7. Take 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. Make ready 2 cup vegetable broth
  12. Make ready 1 bay leaf
  13. Take 1 sprig thyme, parsley
  14. Take 1/4 cup heavy cream
  15. Get 1 sour cream

Beets are so easy to roast, so I love to use fresh beets when making this dish. Beets are often in season, so you are always bound to find some I bake my beets in the oven by wrapping them in foil and then baking them until they are soft. When the beets have cooled simply push off the peels and. By Claire Georgiou, Reboot Naturopath, B.

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

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. You can now support me on Patreon. I will be uploading no ad videos and lots of tips and hints on how I run my kitchen. This delicious Roasted Beet soup recipe and dinner menu were generously shared with my by Linda Sandberg of Newberg, OR.

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