ROASTED BEET, CRAB AND VEGETABLE SOUP
We were hungry for something different one night and created this hearty soup recipe using veggies grown in our garden and ingredients readily found in our pantry. Vegetables may be substituted to your own liking. Serve with toasted French bread to complete the meal.
Provided by Lyndal Khaw Nichols
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h15m
Yield 6
Number Of Ingredients 19
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.
Nutrition Facts : Calories 272.7 calories, Carbohydrate 37.7 g, Cholesterol 10.9 mg, Fat 10.3 g, Fiber 8.7 g, Protein 10.8 g, SaturatedFat 1.5 g, Sodium 1452.8 mg, Sugar 13.7 g
CREAMY ROASTED BEET SOUP
Provided by Food Network
Time 40m
Yield 6 servings
Number Of Ingredients 10
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 BEET, CRAB AND VEGETABLE SOUP
We were hungry for something different one night and created this hearty soup recipe using veggies grown in our garden and ingredients readily found in our pantry. Vegetables may be substituted to your own liking. Serve with toasted French bread to complete the meal.
Provided by Lyndal Khaw Nichols
Categories Vegetable Soup
Time 1h15m
Yield 6
Number Of Ingredients 19
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.
Nutrition Facts : Calories 272.7 calories, Carbohydrate 37.7 g, Cholesterol 10.9 mg, Fat 10.3 g, Fiber 8.7 g, Protein 10.8 g, SaturatedFat 1.5 g, Sodium 1452.8 mg, Sugar 13.7 g
ROASTED GARLIC AND BEET SOUP
Beets may take a while to roast, but it's worth the wait. (For a tasty side dish, saute the green tops.) Garlic and leeks add delicious flavor and dimension to this soup.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes 4 cups
Number Of Ingredients 8
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.
Nutrition Facts : Calories 130 g, Fat 9 g, Fiber 3 g, Protein 2 g, SaturatedFat 1 g
ROASTED CARROT AND BEET SOUP
Make and share this Roasted Carrot and Beet Soup recipe from Food.com.
Provided by Kasia3
Categories Vegetable
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 172.4, Fat 9.6, SaturatedFat 5.4, Cholesterol 20.4, Sodium 1007, Carbohydrate 15.3, Fiber 2.5, Sugar 10, Protein 6.8
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