Pureed Beet Soup Recipes

BEET SOUP

Steps:

• Warm olive oil in a large saucepan over medium heat. Stir in onions and garlic; cook until soft but not browned, about 5 minutes. Stir in beets, and cook for 1 minute.
• Stir in stock, and season with salt and pepper. Bring to a boil; cover, and simmer until the beets are tender, about 20 to 30 minutes. Remove from heat, and allow to cool slightly.
• In batches, add soup to a food processor, and pulse until liquefied. Return soup to saucepan, and gently heat through. Ladle into bowls, and garnish with a swirl of cream.

PUREED BEET SOUP

Steps:

• In a large Dutch oven or pot, heat oil over medium heat. Add onion. Season with salt; cook, stirring occasionally, until softened, 5 to 7 minutes.
• Add beets, broth, and enough water (4 to 5 cups) to cover. Bring to a boil; reduce heat to medium, and simmer until beets are tender, about 20 minutes.
• Using a blender or an immersion blender, puree broth and vegetables until smooth. If using a blender, work in batches and fill only halfway, allowing heat to escape: Remove cap from hole in lid, cover lid firmly with a dish towel, and blend. Transfer to a clean pot as you work. Adjust soup's consistency with a little water if necessary. Season with salt, pepper, and lemon juice.

ROASTED GARLIC AND BEET SOUP

Steps:

• Heat oven to 400 degrees. Drizzle beets with olive oil and roast in parchment-lined foil until tender, about 1 hour. Meanwhile, drizzle garlic cloves with oil and roast in separate foil packet, about 30 minutes. Unwrap beets, let cool, peel, and quarter. Squeeze garlic from skin. Set aside.
• Heat 2 tablespoons olive oil in a pot over medium heat. Add leek and cook, stirring, until tender, 6 to 8 minutes. Add beets and garlic, thyme, bay leaf, and 3 cups water. Season with salt and pepper.
• Bring to a boil, then reduce heat and simmer, 5 minutes. Discard bay leaf. Let cool slightly, then puree in a blender until smooth. Stir in lemon juice and adjust seasoning to taste.

BEET PUREE

Steps:

• Preheat oven to 425 degrees F.
• Place a large sheet of aluminum foil on a rimmed baking sheet. Scatter beets on the baking sheet along with garlic and ginger. Sprinkle with coriander and salt, and drizzle with oil. Cover with another sheet of aluminum foil and seal edges to form a packet.
• Bake until beets are tender enough to be pierced with a knife, about 30 minutes,. Remove from oven and let beets steam in foil packet for 10 minutes. Unwrap packet and transfer beets, garlic, ginger, and any juices into a food processor. Puree with zest, juice, and vinegar until almost smooth with only small lumps. Add butter and puree until incorporated.

CREAMY BEET SOUP WITHOUT ALL THE CREAM

Steps:

• Heat the oil in a dutch oven or large saucepan over medium-high heat. Add the onion and sauté 3 minutes or until tender.
• Add broth and next 6 ingredients. Bring to a boil, reduce heat and simmer uncovered 20 minutes or until the beets and potato are tender. Be sure to discard bay leaf at this point.
• Puree mixture using an immersion blender. You may also use a blender or food processor, being sure to process in 3 batches. The blender will probably give the smoothest results, but I thought the immersion blender gave satisfactory results (plus was easy to use). Return pureed mixture to the pot if necessary. Warm soup over low heat 5 minutes. Remove and stir in lemon juice.
• Remove 1/2 cup of the soup and transfer this into a small bowl. Combine it with the sour cream, stirring with a whisk.
• Ladle the soup into individual bowls and top each serving with one tablespoon of the sour cream mixture. Using the tip of a knife, swirl the sour cream, making a pretty design.
• This recipe makes 8 servings (3/4 cup each) at 74 calories.

BEET SOUP

Steps:

• Boil the beets until tender. Cool them to room temperature and peel. Chop the beets roughly and place them in a blender with the broth, lemon juice, and onion. Blend on a high setting until well puréed. Add herb salt to taste and a pinch of sugar, if desired. This soup can be served cold or hot. Top with a dollop of yogurt in each bowl before serving.

CREAMY BEET SOUP

Steps:

• Heat the butter in a 4-quart saucepan over medium heat. Add the onions and cook until they're tender-crisp. Add the potato and garlic and cook for 1 minute.
• Drain the liquid from the beets and reserve 1 cup beet juice. Add the beets and broth to the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes more or until the potato is tender.
• Place 1/2 of the broth mixture into an electric blender or food processor container. Cover and blend until smooth. Pour into a medium bowl. Repeat the blending process with the remaining broth mixture. Return all of the pureed mixture to the saucepan. Stir in the reserved beet juice, dill and black pepper. Cook over medium heat until the mixture is hot.
• Serve with sour cream.

BEET BORSCHT

Steps:

• In a saucepan, bring the beets, carrots, onion, water and salt to a boil. Reduce heat; cover and simmer for 20 minutes. Add broth, cabbage and butter; simmer, uncovered, for 15 minutes. Just before serving, stir in lemon juice. If desired, top each serving with sour cream and chives or dill.

PUREED BEET SOUP (VEGETARIAN)

Steps:

• Heat olive oil in a large saucepan over medium-high heat until very hot, almost smoking. Add shallots and immediately turn heat down to medium. Saute shallots until well done (may be partly brown and crispy - this is good). Add beets and carrots, saute with shallots for 5 minutes, stirring frequently. Add broth, lemon juice, water, wine, tarragon, salt, and pepper. Turn heat to high and allow soup to come to a boil uncovered. Cover, lower heat and simmer for 20-30 minutes or until beets are well-done. Remove from heat and let cool slightly. Using an immersion blender, blend until pureed. You could also use a normal blender, working in batches. Serve topped with 2 tablespoons yogurt.

BEET SOUP WITH TARRAGON, CHIVES AND YOGURT

Steps:

• Put olive oil in a heavy-bottomed soup pot or deep, wide skillet over medium heat. Add onion and garlic, cook slowly, stirring, until softened, about 10 minutes.
• Add beets and season generously with salt and pepper. Add a pinch of cayenne and pour in vinegar. Cook for 5 minutes, stirring occasionally, then add water and raise heat to a brisk simmer. Taste broth and adjust. Cook for another 10 minutes, until beets are completely soft.
• Purée in a blender, in batches if necessary, and strain through a fine-mesh sieve. (Consistency should be like heavy cream, no thicker - thin with water or broth as necessary). Return puréed soup to pot and reheat. In a small bowl, combine yogurt with tarragon and chives. Add a good pinch of salt and beat with a fork to loosen yogurt.
• Taste soup, and adjust for salt and vinegar. Ladle into individual bowls. Swirl a large (2 to 3 tablespoons) spoonful of herbed yogurt across the surface of the soup.