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Roasted Beet Soup

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Member since 2012

Serves 2 | Prep Time 10 | Cook Time 65


1/2 pound red beets (about 3 medium beets)
3 teaspoons olive oil
1 leek (if you don't have any, just add onions instead), chopped
1 small onion, thinly sliced
1 celery stalk, chopped
1/8 teaspoon ground ginger
1/8 teaspoon ground allspice
1/8 teaspoon ground white pepper
2 cups water
1 small bay leaf
1 fresh thyme sprig
1 fresh parsley sprig
1/4 cup of milk (soy, almond, cow)
2 Tbsp milk (soy, almond, cow) (optional)

Preheat oven to 400°F. Rub a bit of oil all over the beets (unpeeled). Place beets on a parchment-lined baking sheet. Bake for 40-50 min (until beets are cooked and tender). Let cool a few minutes then peel the beets with your hands.

Heat oil in heavy medium saucepan over medium-high heat. Add leek, onion, and celery and cook until beginning to brown, stirring frequently, about 3 minutes. Stir in ginger, allspice, white pepper, and 1/2-inch beet pieces. Cook until vegetables begin to stick to bottom of pot, stirring frequently, about 7 minutes. Add 2 cups water, bay leaf, thyme sprig, and parsley sprig. Bring to boil. Reduce heat to low, cover, and simmer until vegetables are very tender, about 25 minutes. Remove bay leaf, thyme sprig, and parsley sprig. Cool soup slightly. Working in batches, puree soup in blender (add 1/4 cup of soy milk or cream if you want). Season to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly, cover, and refrigerate.)

Gently rewarm soup (do not boil). Divide between 2 bowls. Garnish each with 1 tablespoon soy milk or cream. Sprinkle with reserved beet cubes.

Pairs Well With


A lovely soup that I often double and leave soy milk/cream out!

Note: this is not my picture. Mine will soon come!

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