WI Whisk Recipe of the Week - Roasted Beet Soup
Posted from Julie from the Gourmet RD on August 02, 2017 | Recipe
Roasted beets are transformed into an ethereally smooth soup with a hint of balsamic and cream, perfect for that bunch of beets you grabbed from the market.
This recipe is brought to you by Julie, the Gourmet RD, a member of WI Whisk.
- 4 medium beets, peeled and diced
- 3 medium carrots, cut into rounds
- 3 medium parsnips, cut into rounds
- 1 small red onion, peeled and sliced
- 2 T. olive oil
- 1 T. balsamic vinegar
- Salt and pepper
- 4 c. unsalted, vegetable stock
- 4 sprigs fresh thyme
- 2-3 T. honey
- 1/4 c. plain yogurt or cream
- 2 tsp. ground clove
- 1 tsp. ground nutmeg
- pinch cayenne
- Preheat oven to 400 degrees.
- Place beets, carrots, parsnips and red onion on a large greased baking sheet. Toss with olive oil, vinegar and a generous pinch of salt and black pepper. Roast 35-45 minutes, until vegetables are tender and slightly browned.
- Transfer roasted vegetables to a Dutch oven or stock pot with stock and thyme sprigs (stock should just cover vegetables). Bring to a simmer and allow to cook until vegetables are very tender, about 20 minutes. Remove thyme sprigs and discard.
- Use an immersion blender to puree soup until very smooth, or transfer vegetables and stock to a blender and puree until very smooth. Season with a generous pinch of salt and black pepper. Stir in honey, yogurt/cream, cloves, nutmeg and cayenne. Taste and adjust seasoning, if necessary.
- Serve with arugula and/or nuts, if desired.
By Julie Andrews