Roasted Beet Soup
Ingredients
The vegetables
-
4
medium
beets, peeled and diced
-
3
medium
carrots, peeled and cut into rounds
-
3
medium
parsnips, peeled and cut into rounds
-
1
small
red onion, peeled and sliced
The seasoning and liquids
-
2
tablespoons
olive oil
-
1
tablespoon
balsamic vinegar
-
4
cups
unsalted vegetable stock
-
4
sprigs
fresh thyme
-
2-3
tablespoons
honey
-
¼
cup
plain yogurt or cream
The spices
-
2
teaspoons
ground cloves
-
1
teaspoon
ground nutmeg
-
a pinch
cayenne pepper
-
to taste
coarse salt and ground black pepper
Instructions
- Preheat the oven to 400°F.
- Place beets, carrots, parsnips, and red onion on a greased baking sheet and toss with olive oil, balsamic vinegar, salt, and pepper.
- Roast for 35-45 minutes until the vegetables are tender and slightly browned.
- Transfer the roasted vegetables to a Dutch oven or stock pot with the vegetable stock and thyme sprigs, ensuring the stock covers the vegetables.
- Bring to a simmer and cook for about 20 minutes until the vegetables are very tender.
- Remove and discard the thyme sprigs.
- Puree the soup using an immersion blender or in a blender until very smooth.
- Season with salt and pepper, then stir in honey, yogurt or cream, cloves, nutmeg, and cayenne.
- Taste and adjust seasoning if necessary.
Nutrition Facts (estimated)
Servings
6
Calories
189
Total fat
5g
Total carbohydrates
34g
Total protein
5g
Sodium
268mg
Cholesterol
1mg
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