VEGETARIAN BEET SOUP WITH GOAT CHEESE AND DILL
Roasted veggies and broth come together for a scrumptious soup that takes only 25 minutes to prep.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h35m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 170, Carbohydrate 21 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 3 g, Protein 4 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 1140 mg, Sugar 6 g, TransFat 0 g
CREAMY BEET WITH DILL SOUP
A pureed vegetable soup can be an impressive, easy and affordable first course for an elegant dinner, or even a light dinner on its own with salad and bread.
Provided by USA WEEKEND columnist Pam Anderson
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Yield 8
Number Of Ingredients 13
Steps:
- Heat oil over medium-high heat in a large, deep saute pan until shimmering.
- Add beets, then onion; saute, stirring very little at first, then more frequently, until squash start to turn golden brown, 7 to 8 minutes.
- Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
- Add caraway seeds and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
- Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until beets are tender, about 10 minutes.
- Using an immersion blender or traditional blender, puree (adding fresh dill) until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
- Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.
Nutrition Facts : Calories 152.4 calories, Carbohydrate 12.8 g, Cholesterol 26.2 mg, Fat 10.4 g, Fiber 2.9 g, Protein 3.3 g, SaturatedFat 4.7 g, Sodium 101.4 mg, Sugar 6.8 g
BEAUTIFUL SOUP (VEGETABLE SOUP WITH BEETS, DILL AND ORANGE ZEST)
This is a sweet and buttery tomato-onion soup that evolved, many years ago, toward a kind of borscht, but stopped short. Borscht tastes too earthy for my palate. Tomatoes and orange keep the flavor a bit brighter and more acidic. The name comes from the colors: orange carrots, carnelian tomatoes, magenta beets. I serve it at home, at least twice each winter, with snow-white dollops of sour cream floating on top. It looks wonderful, tastes good, and is very healthful. And without my needing to say a word about mincing or dicing, it teaches my children about the satisfaction of a job well done.
Provided by Celia Barbour
Categories dinner, soups and stews, appetizer, main course, side dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Place flameproof casserole or other deep, wide pan over low heat and add butter or butter-oil mixture. When butter has melted, add onion and garlic; sauté until soft but not browned.
- Increase heat to medium-high and add beets, carrots, celery, celery root and half the dill. Sauté, adjusting heat as needed, until vegetables have released their liquid, dried and start to turn golden but not brown, about 20 minutes.
- Add stock and tomatoes with their juice, and bring to a boil. Reduce heat and cook until vegetables are soft, about 45 minutes. Add orange zest and juice, and remaining dill. Season with salt and pepper to taste. To serve, ladle into bowls and top each with a dollop of sour cream. Serve with hunks of bread.
Nutrition Facts : @context http, Calories 376, UnsaturatedFat 12 grams, Carbohydrate 34 grams, Fat 23 grams, Fiber 7 grams, Protein 12 grams, SaturatedFat 9 grams, Sodium 1537 milligrams, Sugar 17 grams, TransFat 0 grams
BEET AND VEGETABLE SOUP
This recipe appeared in a local newspaper insert. It is very healthy and suitable for vegetarians. Certainly warms you up on a cold evening. I have made some adjustments to suit our tastes. Enjoy.
Provided by waynejohn1234
Categories Chowders
Time 1h25m
Yield 10-12 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 117.4, Fat 5.8, SaturatedFat 0.8, Sodium 211.7, Carbohydrate 16.6, Fiber 3.7, Sugar 7.2, Protein 1.9
BEET-AND-CAULIFLOWER SOUP WITH DILL
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h5m
Number Of Ingredients 7
Steps:
- Heat oil in a medium pot over medium-high heat, and add onion; saute until just translucent, about 4 minutes. Stir in cauliflower, beets, and 1 teaspoon salt. Add broth, and bring to a boil. Reduce heat, and simmer until beets and cauliflower are tender, about 20 minutes. Remove from heat, and stir in dill. Let soup cool 10 minutes, then puree in batches until smooth, adding a little water if necessary to thin.
- Return soup to pot, and bring to a simmer. Season with salt, and garnish with dill sprigs before serving. Soup can be refrigerated 1 day; let cool completely before refrigerating. Gently reheat before serving.
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.
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