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Fresh Beetroot Soup
(0 votes)
Difficulty:
moderate
Preparation:
20 min.
Preparation
ready in 1 hr 30 mins
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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)
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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