Roasted Beet Lentil Soup Food

CREAMY ROASTED BEET SOUP

Steps:

• In a large saucepan set over moderate heat cook beets and onion in butter, stirring occasionally, for 5 minutes. Add broth, thyme, bay leaf and salt and pepper to taste and simmer soup, covered, for 15 minutes. Discard bay leaf. Transfer to a food processor or blender and puree, in batches if necessary, until smooth. Return soup to saucepan, stir in cream and vinegar and bring soup to a simmer, stirring, until heated through. Garnish each serving with cream and dill, if desired.;

ROASTED BEET LENTIL SOUP

Steps:

• Preheat oven to 425ºF
• Chop beets, cabbage, carrots and onions into small chunks. Place in large bowl. Toss with olive oil, season with salt and pepper.
• Spread vegetables out on foil lined baking sheets, making sure vegetables are in one layer. I used 2 baking sheets. Bake 425º F for approximately 30 minutes, turning after 15 minutes. until pieces are nicely browned.
• Transfer vegetables to large pot, stir in lentils, tomato paste, vegetable stock and bay leaves. Season with salt and pepper to taste. (The amount of salt used can vary depending on how salty the stock you use is)
• Bring to a boil, then reduce heat to low. Cover and simmer for 45-60 minutes until lentils are tender. (add additional vegetable stock if you prefer a thinner soup)
• Add vinegar and dill, simmer for additional 15 minutes.
• optional - serve with a dollop of sour cream or plain yogurt.

ROASTED BEET AND POTATO SOUP

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Place the potatoes and beets into a baking dish, and drizzle with 1 tablespoon olive oil; season with salt and black pepper.
• Roast in the preheated oven until tender, about 1 hour; allow to cool.
• Heat 2 tablespoons of olive oil in a large soup pot over medium heat, and stir in the celery, onion, and garlic. Cook, stirring often, until the onion is translucent, about 5 minutes. Mix in the cooked vegetables, chicken broth, thyme, and bay leaf, bring to a boil, and reduce heat. Simmer until the celery is very tender, about 45 minutes.
• Remove from heat, and discard the bay leaf. Puree the mixture in the pot with an immersion blender until very well blended; stir in the milk and lemon juice to serve.