BEET SOUP
A gorgeous, healthy, and very tasty beet soup that's so simple to make. Beets and sauteed onions and garlic simmer in beef broth before being finished with a swirl of cream.
Provided by DEELIGHTUK
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 229.1 calories, Carbohydrate 17 g, Cholesterol 20.4 mg, Fat 16.4 g, Fiber 4.2 g, Protein 4.8 g, SaturatedFat 5 g, Sodium 146.8 mg, Sugar 11.5 g
PUREED BEET SOUP
This recipe for pureed beet soup is from the January/February 2008 issue of Everyday Food.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 6
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.
PUREED BEET SOUP (VEGETARIAN)
Categories Soup/Stew Vegetable Low Carb Low Fat Vegetarian Quick & Easy Low Cal Healthy Simmer
Yield 4 bowls
Number Of Ingredients 12
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.
ROASTED BEET AND POTATO SOUP
I adapted this from a vegetarian soup while my twin toddlers were going through a soup-only phase. They love it. Luckily the rest of the family enjoys it too! It's a nice hearty puree, super-easy to put together, especially if you roast the potatoes and beets beforehand.
Provided by Kate Przybylo
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 2h10m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 165.8 calories, Carbohydrate 18.5 g, Cholesterol 6.1 mg, Fat 8.9 g, Fiber 2.9 g, Protein 4 g, SaturatedFat 2.1 g, Sodium 69.2 mg, Sugar 7.2 g
ROASTED GARLIC AND BEET SOUP
Beets may take a while to roast, but it's worth the wait. (For a tasty side dish, saute the green tops.) Garlic and leeks add delicious flavor and dimension to this soup.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes 4 cups
Number Of Ingredients 8
Steps:
- Heat oven to 400 degrees. Drizzle beets with olive oil and roast in parchment-lined foil until tender, about 1 hour. Meanwhile, drizzle garlic cloves with oil and roast in separate foil packet, about 30 minutes. Unwrap beets, let cool, peel, and quarter. Squeeze garlic from skin. Set aside.
- Heat 2 tablespoons olive oil in a pot over medium heat. Add leek and cook, stirring, until tender, 6 to 8 minutes. Add beets and garlic, thyme, bay leaf, and 3 cups water. Season with salt and pepper.
- Bring to a boil, then reduce heat and simmer, 5 minutes. Discard bay leaf. Let cool slightly, then puree in a blender until smooth. Stir in lemon juice and adjust seasoning to taste.
Nutrition Facts : Calories 130 g, Fat 9 g, Fiber 3 g, Protein 2 g, SaturatedFat 1 g
CREAMY BEET SOUP WITHOUT ALL THE CREAM
This is a vibrant color of soup, deep crimson-red as only beets can be. And the taste is pure beet. The creaminess of this soup comes from the potato that is cooked with the beets -- there is no cream at all in the soup so the calorie count is light. I've eaten this hot, but it would be equally good cold, which would make it a wonderful soup for summer. Recipe from Cooking Light which calls this a "rich velvety soup which is a mild version of borscht -- without the cabbage."
Provided by Lorraine of AZ
Categories Vegetable
Time 50m
Yield 8 serving(s)
Number Of Ingredients 11
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.
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PUREED BEET SOUP - CARMY - EASY HEALTHY-ISH RECIPES
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Ratings 1Servings 4Cuisine HealthyCategory Soup
- In a pot on medium heat, add olive oil, shallots, and garlic. Sauté for 4-5 minutes, until the onions have soften.
- Salt the pot and add in the beets and tomato paste. Give it a stir before adding in the broth, brown sugar, and dill weed.
- Bring the pot to a boil, and let simmer for 5-10 minutes. If you are using raw beets, let the soup simmer until the beets have cooked through.
- Squeeze in half a lemon and then transfer the soup to a blender (or use an immersion blender) and blend until smooth. Blend in batches if needed.
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