Roasted Beet Soup
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • OVEN ROASTED BEETS
  • 6 medium beets (trimed, without the leafy top)
  • SOUP
  • 1 tbsp. olive oil
  • 1 leek, sliced
  • ¼ red cabbage, sliced
  • 1 medium carrot, sliced
  • 2 L chicken stock
  • GARNISH
  • 4 tbsp. of sour cream (optional)
  • 2 tbsp. of chopped herbs such as dill or chives (optional)
Instructions
  1. OVEN ROASTED BEETS
  2. Preheat your oven to 425 F
  3. On a baking sheet, place two sheets of foil overlapping. Place your beets on top and wrap making sure they are nicely sealed.
  4. Cook in the oven for about 75 to 90 minutes (you should test them after 75 minutes. You know they're ready when tender and easily pierced with the tip of a paring knife.)
  5. Set aside until cool enough to handle.
  6. Peel and coarsely dice.
  7. SOUP
  8. Heat the olive oil in a large pot over medium-high heat. Stir in leeks and cook for about 3 minutes.
  9. Add cabbage, carrot, beets and chicken stock.
  10. Bring to as boil, lower the heat, cover your pot and simmer for about 20 minutes or until the carrots are tender.
  11. Turn off heat, uncover and let cool a few minutes before blending.
  12. Blend your soup in a few batches until creamy.
  13. Laddle your soup in bowls and add a dollop of sour cream and chopped herbs.
Recipe by Valerie's Keepers at https://www.valerieskeepers.com/roasted-beet-soup/