Pureed Beet Soup Vegetarian Food

BEET PUREE

Steps:

• Preheat oven to 425 degrees F.
• Place a large sheet of aluminum foil on a rimmed baking sheet. Scatter beets on the baking sheet along with garlic and ginger. Sprinkle with coriander and salt, and drizzle with oil. Cover with another sheet of aluminum foil and seal edges to form a packet.
• Bake until beets are tender enough to be pierced with a knife, about 30 minutes,. Remove from oven and let beets steam in foil packet for 10 minutes. Unwrap packet and transfer beets, garlic, ginger, and any juices into a food processor. Puree with zest, juice, and vinegar until almost smooth with only small lumps. Add butter and puree until incorporated.

CREAMY BEET SOUP

Steps:

• Preheat oven to 375˚ F. To make clean up easier, line a baking sheet with parchment paper.
• Wash beets, slice off each end and peel. Dice peeled beets into ½-inch pieces. Toss with 1-2 tbsp of olive oil to coat and sprinkle with some salt and pepper. Roast for 30-35 minutes, until fork tender. Stir once or twice while roasting.
• Preheat a large soup pot over medium heat. Add 2 tbsp olive oil and once heated, add in onions and sauté for 5-6 minutes.
• Once onions are softened, add garlic, potatoes, carrots, salt, and pepper and stir well. Cook for 5 minutes, stirring occasionally.
• Add roasted beets, apple, and broth to the pot. Bring to a boil, then lower to medium heat and cover. Simmer for 20 minutes, until potatoes are tender.
• Carefully transfer soup to a heat safe blender and blend until smooth and creamy. Add lemon juice and milk and blend for another 30 seconds. Alternatively, keep the soup in a pot and blend with an immersion blender.
• Taste and adjust seasoning as desired. Pour soup back into the pot and stir in the fresh dill. Cook for additional 5 minutes over low heat.
• Serve hot topped with a drizzle of olive oil, fresh dill and bread.

BEET SOUP

Steps:

• Warm olive oil in a large saucepan over medium heat. Stir in onions and garlic; cook until soft but not browned, about 5 minutes. Stir in beets, and cook for 1 minute.
• Stir in stock, and season with salt and pepper. Bring to a boil; cover, and simmer until the beets are tender, about 20 to 30 minutes. Remove from heat, and allow to cool slightly.
• In batches, add soup to a food processor, and pulse until liquefied. Return soup to saucepan, and gently heat through. Ladle into bowls, and garnish with a swirl of cream.

CREAMY BEET SOUP RECIPE

Steps:

• Peel beets and potatoes using a vegetable peeler. Cut into ¼-½ inch chunks.
• Add oil to a large pot or Dutch oven along with the chopped onion. Sauté for 3-4 minutes, or until tender.
• Mix in garlic and ginger. Continue sautéing for 1-2 minutes.
• Pour in vegetable broth and add chopped beets, potatoes, and seasonings. Stir to combine.
• Bring contents to a boil and reduce heat to medium low.
• Cover pot with a lid and let simmer for 15-20 minutes, or until beets are fork tender.
• Turn off heat and add coconut milk and lemon juice. Using an immersion blender or a high-speed blender, purée the soup until smooth and creamy.
• Serve beet soup with a swirl of additional coconut milk, fresh parsley, and roasted pumpkin seeds. Enjoy!

PUREED BEET SOUP

Steps:

• In a large Dutch oven or pot, heat oil over medium heat. Add onion. Season with salt; cook, stirring occasionally, until softened, 5 to 7 minutes.
• Add beets, broth, and enough water (4 to 5 cups) to cover. Bring to a boil; reduce heat to medium, and simmer until beets are tender, about 20 minutes.
• Using a blender or an immersion blender, puree broth and vegetables until smooth. If using a blender, work in batches and fill only halfway, allowing heat to escape: Remove cap from hole in lid, cover lid firmly with a dish towel, and blend. Transfer to a clean pot as you work. Adjust soup's consistency with a little water if necessary. Season with salt, pepper, and lemon juice.

CREAMY BEET SOUP WITHOUT ALL THE CREAM

Steps:

• Heat the oil in a dutch oven or large saucepan over medium-high heat. Add the onion and sauté 3 minutes or until tender.
• Add broth and next 6 ingredients. Bring to a boil, reduce heat and simmer uncovered 20 minutes or until the beets and potato are tender. Be sure to discard bay leaf at this point.
• Puree mixture using an immersion blender. You may also use a blender or food processor, being sure to process in 3 batches. The blender will probably give the smoothest results, but I thought the immersion blender gave satisfactory results (plus was easy to use). Return pureed mixture to the pot if necessary. Warm soup over low heat 5 minutes. Remove and stir in lemon juice.
• Remove 1/2 cup of the soup and transfer this into a small bowl. Combine it with the sour cream, stirring with a whisk.
• Ladle the soup into individual bowls and top each serving with one tablespoon of the sour cream mixture. Using the tip of a knife, swirl the sour cream, making a pretty design.
• This recipe makes 8 servings (3/4 cup each) at 74 calories.

BORSCHT

Steps:

• Preheat the oven to 400 degrees F.
• Scrub the beets and put each beet on a separate square of aluminum foil; Use 1 tablespoon of the olive oil and drizzle a little bit over each beet. Season with a pinch of salt and pepper. Wrap the beets loosely with the foil.
• Transfer the wrapped beets to a baking sheet and roast for 50-60 minutes.
• Remove from the oven and let the beets cool so they're easier to handle.
• When the beets have cooled, the skins peel off easily. Use a knife and slice off the tip of the beet and carefully pull the skins off.
• Chop up the beets into 1/2-inch pieces and set aside.
• In a large pot over medium heat, add the remaining 2 tablespoons of the olive oil. Put in the onions, carrots, celery and potatoes and cook, stirring until softened, about 10 minutes.
• Add the garlic and cook for a minute more.
• Add the chicken broth and the beets and simmer until beets are completely tender, about 10 minutes.
• Add the thyme and the allspice and continue simmering for another 10 minutes.
• Use an immersion blender to puree the soup. If you don't have an immersion blender, a regular blender will work just fine and puree in batches.
• Blend until smooth, adding more broth if the puree is too thick.
• Stir in the vinegar and honey and season with salt and pepper to taste.
• Top with sour cream and serve.

PUREED BEET SOUP (VEGETARIAN)

Steps:

• Heat olive oil in a large saucepan over medium-high heat until very hot, almost smoking. Add shallots and immediately turn heat down to medium. Saute shallots until well done (may be partly brown and crispy - this is good). Add beets and carrots, saute with shallots for 5 minutes, stirring frequently. Add broth, lemon juice, water, wine, tarragon, salt, and pepper. Turn heat to high and allow soup to come to a boil uncovered. Cover, lower heat and simmer for 20-30 minutes or until beets are well-done. Remove from heat and let cool slightly. Using an immersion blender, blend until pureed. You could also use a normal blender, working in batches. Serve topped with 2 tablespoons yogurt.