Name: Easiest Way to Prepare Tasty Roasted Cream of Beet Soup, GF, O+
Prep time: 21 min
Cook time: 22 min
Yield: 3
Cuisine: American
Ingredients: 1 1/2 lb organic beets, 3 medium; 1 tbsp butter; 1 tbsp olive oil; 1 small onion, diced; 1 leek, sliced, white only; 2 celery stalks, sliced; 2 clove garlic, chopped; 1/4 tsp ground ginger; 1 tbsp salt and ground pepper; 1 pinch nutmeg, cinnamon, clove; 2 cup vegetable broth; 1 bay leaf; 1 sprig thyme, parsley; 1/4 cup heavy cream; 1 sour cream

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

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+

You need 1 1/2 lb of organic beets, 3 medium.
It’s 1 tbsp of butter.
Prepare 1 tbsp of olive oil.
You need 1 small of onion, diced.
Prepare 1 of leek, sliced, white only.
It’s 2 of celery stalks, sliced.
Prepare 2 clove of garlic, chopped.
Prepare 1/4 tsp of ground ginger.
You need 1 tbsp of salt and ground pepper.
Prepare 1 pinch of nutmeg, cinnamon, clove.
You need 2 cup of vegetable broth.
You need 1 of bay leaf.
Prepare 1 of sprig thyme, parsley.
Prepare 1/4 cup of heavy cream.
It’s 1 of sour cream.

A healthy, gluten free soup with sweet-and-sour hues made with beets and red sauerkraut that make the flavor "pop", perfect for cold weather! Put the beets in a baking dish and drizzle with the olive oil, turning them to coat well. 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.

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

wrap beets in foil, roast at 350° for and hour until easily pierced with fork, cool for peeling.
peel beets, chopped into 1/2 inch pieces, reserving a little for garnish.
In a medium stock pot, melt butter with olive oil on med high heat, add onions, leek, garlic and sweat for ten minutes.
stir in powdered seasonings, add chopped beets and cook about 7 mins.
add broth, bay leaf, herbs, bring to boil.
reduce and simmer 25 mins.
remove bay leaf, herb sprigs.
blend in batches with cream.
add back to pot to warm, do not boil.
season with salt and pepper to your preference.
serve topped with sour cream and beet garnish.

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. Wrap the beets individually in foil.