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 LENTIL SOUP
Roasted beets, cabbage, carrots combined with lentils for a heathy, hearty delicious soup!
Provided by Laureen King - https://www.artandthekitchen.com
Categories Soup
Time 1h30m
Number Of Ingredients 14
Steps:
- Preheat oven to 425ºF
- Chop beets, cabbage, carrots and onions into small chunks. Place in large bowl. Toss with olive oil, season with salt and pepper.
- Spread vegetables out on foil lined baking sheets, making sure vegetables are in one layer. I used 2 baking sheets. Bake 425º F for approximately 30 minutes, turning after 15 minutes. until pieces are nicely browned.
- Transfer vegetables to large pot, stir in lentils, tomato paste, vegetable stock and bay leaves. Season with salt and pepper to taste. (The amount of salt used can vary depending on how salty the stock you use is)
- Bring to a boil, then reduce heat to low. Cover and simmer for 45-60 minutes until lentils are tender. (add additional vegetable stock if you prefer a thinner soup)
- Add vinegar and dill, simmer for additional 15 minutes.
- optional - serve with a dollop of sour cream or plain yogurt.
Nutrition Facts : Calories 241 kcal, Carbohydrate 34 g, Protein 9 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 7 mg, Sodium 1123 mg, Fiber 12 g, Sugar 13 g, ServingSize 1 serving
ROASTED PEPPER AND LENTIL SOUP
This summery soup can be served cold or hot. The lentils make the soup hearty while still light and refreshing.
Provided by Jones
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 2h
Yield 6
Number Of Ingredients 20
Steps:
- Set oven rack about 6 inches from the heating element in your oven and preheat the broiler. Line a baking sheet with aluminum foil.
- Arrange red bell pepper halves, yellow bell pepper halves, and orange bell pepper halves onto prepared baking sheet with cut sides down.
- Roast peppers under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place the blackened peppers into a bowl and tightly seal with plastic wrap. Steam as they cool until the skin has loosened completely, about 20 minutes. Remove and discard skins. Cut peppers into small dice.
- Heat olive oil in a large pot over medium heat; cook and stir onion and carrot in hot oil until onion is translucent, about 10 minutes. Add garlic, tarragon, thyme, and paprika; continue to cook and stir until garlic is fragrant, about 2 minutes.
- Stir roasted peppers, tomatoes, water, and hot sauce into the peppers mixture, place a cover on the pot, and cook until the tomatoes soften, about 5 minutes.
- Pour vegetable broth into the pot; add lentils, bay leaves, salt, and black pepper; bring to a boil, cover the pot, reduce heat to medium-low, and cook until lentils are tender, about 45 minutes.
- Pour soup into a blender or food processor no more than half full. Cover and hold lid down; pulse several time to get the soup to be only slightly chunky. Repeat processing until all soup has been blended.
Nutrition Facts : Calories 204.1 calories, Carbohydrate 32.9 g, Fat 3.9 g, Fiber 12.8 g, Protein 10.6 g, SaturatedFat 0.5 g, Sodium 720.3 mg, Sugar 7.2 g
ROASTED BEET AND POTATO SOUP
I adapted this from a vegetarian soup while my twin toddlers were going through a soup-only phase. They love it. Luckily the rest of the family enjoys it too! It's a nice hearty puree, super-easy to put together, especially if you roast the potatoes and beets beforehand.
Provided by Kate Przybylo
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 2h10m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 165.8 calories, Carbohydrate 18.5 g, Cholesterol 6.1 mg, Fat 8.9 g, Fiber 2.9 g, Protein 4 g, SaturatedFat 2.1 g, Sodium 69.2 mg, Sugar 7.2 g
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BEET BRAISED LENTILS - FEASTING AT HOME
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4.9/5 (9)Total Time 1 hr 5 minsCategory Vegan MainCalories 278 per serving
- In a large heavy bottom pot or dutch oven, heat olive oil over medium high heat. Add onion, carrot, beets and celery, and saute for 5 minutes, until slightly softened.
- Turn heat to medium, add garlic and herbs and sauté for 2 more minutes. Add lentils, stock and salt and bring to a boil. Once boiling, cover with lid, and turn heat to low, maintaining a gentle simmer. Simmer for 25 minutes or until lentils are just tender.
- Add the beet juice, taste for salt, add more if necessary, and continue simmering on low for 10-15 more minutes or until tender. If you feel there is too much liquid for your liking, keep the lid off, and increase the heat, letting it reduce. ( I like this braise slightly juicy, personally, so I just replace the lid.)
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- Heat oil in medium pot over medium heat. Sauté shallot for 2-3 minutes, then add garlic. Saute 2 more minutes until golden and fragrant. Add water, lentils, beets (save a little for fresh garnish) salt and cumin. Bring to a simmer, then cover and cook on low simmer, for 30 minutes or until lentils are cooked through and tender. If using larger lentils you will need to cook longer, so keep simmering, covered until tender.
- Divide among 2 bowls. Top with a handful of fresh grated beets and fresh dill (or cilantro, parsley) and drizzle with a little olive oil. Add a few fresh pomegranate seeds if you like.
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