Roasted Beet Soup

This Roasted Beet Soup is as beautiful as it is delicious. Depending on the color of your beets, your soup will turn bright red or deep purple…either way, it will be spectacular. Just add a dollop of sour cream, some chopped herbs and VOILÀ!!!

I can’t believe I didn’t like beets for the longest time, I think I only started liking them in my thirties–talk about wasted time! Now I just can’t get enough of them! I always roast them no matter what the recipe. I find that roasting is the best way to cook beets because it concentrates their natural sweet taste and on top of that, the peel just comes right off. You just need to wrap them in foil and cook them in the oven for about 75 to 90 minutes, depending on the quantity and on their size. You can start checking them after 1 hour, and when pierced with a knive, there should be no resistance.

5.0 from 1 reviews

Roasted Beet Soup

 

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Prep time

15 mins

Cook time

95 mins

Total time

1 hour 50 mins

 

Author: Valerie Dumas

Serves: 6

Ingredients

• OVEN ROASTED BEETS
• 6 medium beets (trimed, without the leafy top)
• SOUP
• 1 tbsp. olive oil
• 1 leek, sliced
• ¼ red cabbage, sliced
• 1 medium carrot, sliced
• 2 L chicken stock
• GARNISH
• 4 tbsp. of sour cream (optional)
• 2 tbsp. of chopped herbs such as dill or chives (optional)

Instructions

1. OVEN ROASTED BEETS
2. Preheat your oven to 425 F
3. On a baking sheet, place two sheets of foil overlapping. Place your beets on top and wrap making sure they are nicely sealed.
4. Cook in the oven for about 75 to 90 minutes (you should test them after 75 minutes. You know they're ready when tender and easily pierced with the tip of a paring knife.)
5. Set aside until cool enough to handle.
6. Peel and coarsely dice.
7. SOUP
8. Heat the olive oil in a large pot over medium-high heat. Stir in leeks and cook for about 3 minutes.
9. Add cabbage, carrot, beets and chicken stock.
10. Bring to as boil, lower the heat, cover your pot and simmer for about 20 minutes or until the carrots are tender.
11. Turn off heat, uncover and let cool a few minutes before blending.
12. Blend your soup in a few batches until creamy.
13. Laddle your soup in bowls and add a dollop of sour cream and chopped herbs.

3.4.3177