Vegetarian Beet Soup With Goat Cheese And Dill Recipes

VEGAN BEET SOUP

Steps:

• Peel the beet and potatoes and cut into ¾-inch (2 cm) cubes. Peel and dice the onion. Peel and finely chop the garlic and ginger.
• Heat the oil in a large pot and sauté the onions for about 3 minutes, stirring occasionally. Add garlic and ginger and sauté for another minute. Then add the potatoes and sauté them briefly as well.
• Now add the beet and pour in the vegetable broth. Add a little salt and pepper, bring everything to a boil and cook, covered, over medium heat until soft, about 20-25 minutes.
• Once the vegetables are done, add the coconut milk and agave syrup and blend the soup in a blender or with an immersion stick blender until creamy. Taste and adjust seasonings, add horseradish or more salt and pepper to your liking.
• Serve the creamy beet soup in bowls and garnish with a dollop of vegan yogurt or coconut milk as well as sesame seeds and fresh parsley.
• Enjoy!

VEGETARIAN BEET SOUP WITH GOAT CHEESE AND DILL

Steps:

• Heat oven to 425°F. Line rimmed cookie sheet with foil.
• In medium bowl, place olive oil. Toss onion and beets in oil; place cut sides down on cookie sheet. Toss potatoes and carrots in oil; place on cookie sheet. Roast about 1 hour or until beets and potatoes are tender in center when pierced with paring knife.
• Transfer carrots to blender. Peel potatoes, beets and onions. Add half of vegetables to blender. Add salt, pepper, smoked paprika and 1 cup of the broth. Cover and blend until smooth; pour into 4-quart saucepan. Blend remaining vegetables with 1 more cup of the broth. Add to pan.
• Add remaining broth to pan; heat to simmer over medium heat. Continue to simmer, uncovered, 5 minutes. Divide among 6 bowls; top with goat cheese; sprinkle with dill.

A CHILLED SOUP OF GOAT CHEESE AND BEETS

Steps:

• Preheat the oven to 400°F (200°C). Cut the leaves from the beets (cook them later, treating them as you might spinach) and scrub the beets well. Put them in a roasting pan with a tablespoon of oil and three of water and cover tightly with aluminum foil. Roast for forty-five minutes to an hour, until dark and almost tender.
• Warm the second tablespoon of oil in a shallow pan. Chop the green onions and let them soften for five minutes or so in the oil. Set aside.
• Peel the beets and chop the flesh coarsely. Put them in the pan with the onions, pour over the stock, and bring to a boil. Simmer for seven or eight minutes, cool slightly, then purée in a blender until smooth. Check the seasoning. It will need salt and black pepper. Pour into a pitcher and chill in the refrigerator.
• To make the cream, remove the skin from the goat cheese and mash the flesh with a fork. Stir in the yogurt and chopped herbs. Serve the soup when it is thoroughly chilled, adding spoonfuls of the herb cream at the table.