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

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, roasted cream of beet soup, gf, o+. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

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.

Roasted Cream of Beet Soup, GF, O+ is one of the most popular of current trending foods on earth. It is enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. They are nice and they look fantastic. Roasted Cream of Beet Soup, GF, O+ is something which I have loved my entire life.

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

The ingredients needed to make Roasted Cream of Beet Soup, GF, O+:
  1. Take 1 1/2 lb organic beets, 3 medium
  2. Get 1 tbsp butter
  3. Prepare 1 tbsp olive oil
  4. Prepare 1 small onion, diced
  5. Prepare 1 leek, sliced, white only
  6. Prepare 2 celery stalks, sliced
  7. Prepare 2 clove garlic, chopped
  8. Make ready 1/4 tsp ground ginger
  9. Take 1 tbsp salt and ground pepper
  10. Prepare 1 pinch nutmeg, cinnamon, clove
  11. Take 2 cup vegetable broth
  12. Prepare 1 bay leaf
  13. Get 1 sprig thyme, parsley
  14. Take 1/4 cup heavy cream
  15. Prepare 1 sour cream

Gently rewarm soup (do not boil). 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.

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

Linda belongs to a Gourmet Dinner Group that delights in making wonderful foods that they share together. Please check out An Evening for Valentines which includes this recipe. 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.

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