Roasted Beet And Vegetable Soup Recipes

ROASTED BEET AND MIXED VEGETABLE SOUP

Steps:

• Preheat the oven to 400?F. Drizzle beets with olive oil and wrap in aluminum foil, place on a baking sheet and roast until tender, about 25 minutes.
• Peel and chop beets, then set aside. In a large soup pot, heat olive oil over medium heat. Add the onion and garlic and cook until fragrant, about two minutes.
• Add carrots, sweet potato, zucchini and herbs (salt & pepper too, if you'd like) and saute for 10-15 minutes.
• Pour vegetable stock over vegetables and bring to a boil. Then, reduce the heat and simmer for 20 minutes.
• Mix in roasted beet pieces and simmer for another 10 minutes. Let cool slightly before serving.

ROASTED BEET, CRAB AND VEGETABLE SOUP

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place beets into a 9x13 inch baking dish. Drizzle with 2 tablespoons olive oil and lemon juice. Season with salt and pepper to taste.
• Cook beets in preheated oven, turning occasionally, until fork tender, about 45 minutes. Remove from oven, cool, peel, and cut into 1/2 inch pieces.
• Heat 2 tablespoons olive oil in a large pot over medium heat. Stir in the onion, garlic, celery, and mushrooms; cook and stir until the onion becomes transparent, about 5 minutes. Pour in the chicken broth, and heat 5 minutes. Add the lima beans and mixed vegetables; bring soup to a boil over high heat. Reduce heat to medium-low, and stir in the tomatoes, peas, beets, and crab meat. Season with thyme, hot sauce, salt, and pepper, to taste. Simmer 10 minutes more, and turn off the heat. Just before serving, stir in 2 teaspoons lemon juice.

ROASTED BEET SOUP

Steps:

• Add the cubed beetroot to a baking dish, drizzle with olive oil and season with salt and pepper.
• Bake for 30 minutes at 400ºF/190ºC.
• Heat the vegetable oil in a pot over low-medium heat.
• Add the onion, carrots, potatoes, ginger, and garlic cloves. Stir.
• Pour the water, season with salt and pepper, and boil for 25-30 minutes.
• Add the cooked beet and stir it in.
• Transfer the veggies to a blender and puree them.
• You can serve the soup garnished with grated parmesan and/or finely chopped dill.

BEET AND VEGETABLE SOUP

Steps:

• Saute onions and garlic in oil until soft but not brown , over low heat.
• Increase heat to medium high and add beets, carrots, celery, celery root and half the dill.
• Saute until vegetables have released their liquid, dried and start to turn golden.
• This takes about 20 minutes.
• Add stock and tomatoes with their juice and bring to a boil.
• Reduce heat and cook until vegetables are soft, which takes about 30 minutes.
• Add orange zest and juice and remaining dill.
• Season to taste.

CREAMY ROASTED BEET SOUP

Steps:

• In a large saucepan set over moderate heat cook beets and onion in butter, stirring occasionally, for 5 minutes. Add broth, thyme, bay leaf and salt and pepper to taste and simmer soup, covered, for 15 minutes. Discard bay leaf. Transfer to a food processor or blender and puree, in batches if necessary, until smooth. Return soup to saucepan, stir in cream and vinegar and bring soup to a simmer, stirring, until heated through. Garnish each serving with cream and dill, if desired.;

ROASTED VEGETABLE SOUP

Steps:

• Line two 15x10x1-in. baking pans with foil; coat the foil with cooking spray. Place eggplant, zucchini, peppers, mushrooms, potatoes and leek on pans; generously coat with cooking spray. Bake, uncovered, at 425° for 25-30 minutes or until tender. , In a Dutch oven coated with cooking spray, saute garlic for 2 minutes. Add broth, beans, peas, vinegar, seasonings and roasted vegetables. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until heated through.

ROASTED BEET AND POTATO BORSCHT

Steps:

• Preheat oven to 400 degrees. In a roasting pan or on a rimmed baking sheet, toss together beets, potatoes, shallots, thyme, and olive oil; season with salt and pepper. Arrange in a single layer and roast until beets and potatoes are tender, about 45 minutes.
• Discard thyme. Add vegetables to a medium pot along with broth. Bring to a simmer over medium-high and cook to heat through. With a potato masher or the back of a wooden spoon, mash some vegetables until soup is thick and chunky. Stir in vinegar and season with salt and pepper. Divide among bowls; top with sour cream, scallion greens, and parsley; serve.

ROASTED CARROT AND BEET SOUP

Steps:

• Preheat the oven to 350.
• Place the carrots, celery and onion in a shallow oven-proof dish to fit.
• Dot with the butter and sprinkel with the sugar, ginger and mace.
• Pour 2 cups of the broth into the bottom of the dish.
• Cover tightly with aluminum foi. Bake for 2 hours.
• Remove the vegetables from the oven and transfer them, along with any liquid, toa large, heavy pot. Addd 3 cups of the broth. Bring to a boil, reduce the heat to medium and simmer for 10 minutes, partiallly covered. Cool slightly.
• Puree the soup along with the cooked beets in a blender or a food processor until smooth. Return to the pot. season with salt and pepper. Add some of the remaining broth for a thinner soup, if desire.

ROASTED BEET AND POTATO SOUP

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Place the potatoes and beets into a baking dish, and drizzle with 1 tablespoon olive oil; season with salt and black pepper.
• Roast in the preheated oven until tender, about 1 hour; allow to cool.
• Heat 2 tablespoons of olive oil in a large soup pot over medium heat, and stir in the celery, onion, and garlic. Cook, stirring often, until the onion is translucent, about 5 minutes. Mix in the cooked vegetables, chicken broth, thyme, and bay leaf, bring to a boil, and reduce heat. Simmer until the celery is very tender, about 45 minutes.
• Remove from heat, and discard the bay leaf. Puree the mixture in the pot with an immersion blender until very well blended; stir in the milk and lemon juice to serve.

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.

ROASTED BEET AND POTATO SOUP

Steps:

• Melt the butter in a medium saucepan, and add the onions and garlic clove. Saute until the onions are transparent, but not browned.
• Add all the remaining ingredients, except for the evaporated milk, and enough broth to cover by about 1/2 inch.
• Bring to a boil, reduce heat and simmer, covered, for about 25 minutes, or until all the veggies are quite soft. Stir from time to time.
• Remove from heat and fish out the bay leaf.
• Puree with a immersion blender (or in a regular blender in batches).
• Add the milk and more broth, if needed, and return to the stove until just heated through.
• Note: The amount of broth will depend a bit on the exact amount of veggies and how thick you like your soup. Also, you will need to add broth or water, most likely, when reheating the next day. This is nice with a garnish of plain yogurt or sour cream.