Fresh Beetroot Soup
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 30 min.
Ready in
Ingredients
for
6
- Ingredients
- 9 cups fresh, red Beets (trimmed)
- 1 large onion (chopped)
- 2 carrots (chopped)
- 1 red or yellow Bell pepper (chopped)
- 2 Tbsps extra virgin olive oil
- 2 cups Apple cider
- 2 cups gluten-free chicken stock (or vegetable)
- 1 tsp dried Tarragon
- ½ tsp salt (to taste)
- ½ tsp peppers (to taste)
Product recommendation
Wear gloves when trimming, peeling and cutting beets to avoid staining hands.
Preparation steps
1.
Preheat oven to 400 degrees F.
2.
Toss beets, onions, carrots and bell pepper in olive oil and spread in a single layer in a large roasting pan. Cook in preheated oven for 45 minutes or until beets and other vegetables are softened.
3.
Add apple cider, chicken stock and roasted vegetables to a large stockpot and simmer for 15 minutes. Add tarragon and salt and pepper to taste.
4.
Carefully puree soup in small batches in a blender or food processor. Add water or additional stock to thin to desired consistency. Serve hot.
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