This Roasted Beet Soup is as beautiful as it is delicious. Depending on the color of your beets, your soup will turn bright red or deep purple…either way, it will be spectacular. Just add a dollop of sour cream, some chopped herbs and VOILÀ!!!
I can’t believe I didn’t like beets for the longest time, I think I only started liking them in my thirties–talk about wasted time! Now I just can’t get enough of them! I always roast them no matter what the recipe. I find that roasting is the best way to cook beets because it concentrates their natural sweet taste and on top of that, the peel just comes right off. You just need to wrap them in foil and cook them in the oven for about 75 to 90 minutes, depending on the quantity and on their size. You can start checking them after 1 hour, and when pierced with a knive, there should be no resistance.
Roasted Beet Soup
Prep time
Cook time
Total time
Author: Valerie Dumas
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
- OVEN ROASTED BEETS
- Preheat your oven to 425 F
- On a baking sheet, place two sheets of foil overlapping. Place your beets on top and wrap making sure they are nicely sealed.
- 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.)
- Set aside until cool enough to handle.
- Peel and coarsely dice.
- SOUP
- Heat the olive oil in a large pot over medium-high heat. Stir in leeks and cook for about 3 minutes.
- Add cabbage, carrot, beets and chicken stock.
- Bring to as boil, lower the heat, cover your pot and simmer for about 20 minutes or until the carrots are tender.
- Turn off heat, uncover and let cool a few minutes before blending.
- Blend your soup in a few batches until creamy.
- Laddle your soup in bowls and add a dollop of sour cream and chopped herbs.
I tried this last night, It was sooooooo good!!! It is definitely a keeper. It is sweet and savory at the same time, thick and filling. This is the best soup I have ever had.
Thank you so much Tonia for taking the time to write to me! I’m so happy you liked it. It’s one of my favorite soup also, I just love the color, it’s so vibrant. It’s a great one for Valentines day!