GOLDEN BEET SOUP RECIPE RECIPES

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GOLDEN BEET SOUP RECIPE - FOOD.COM - FOOD.COM - RECIPES ...



Golden Beet Soup Recipe - Food.com - Food.com - Recipes ... image

This soup is very healthy and tasty. It is so simple that you could tweak it to fit your diet/taste and it would still be simple. I got this recipe from Earthbound Organics website.

Total Time 55 minutes

Prep Time 10 minutes

Cook Time 45 minutes

Yield 4 serving(s)

Number Of Ingredients 7

2 tablespoons olive oil or 2 tablespoons butter
2 lbs golden beets, diced
1 cup yellow onion, diced
3 cups chicken stock
1 cup water
salt & fresh ground pepper
2 tablespoons fresh lemon juice

Steps:

  • Saute beets and onions in olive oil for approximately 10 minutes.
  • Add 2c of the chicken stock and heat through.
  • Add 1c water.
  • Bring to a boil.
  • Reduce to a simmer for approximately 45 minutes or until beets are tender.
  • Let cool slightly.
  • Puree the soup in blender or food processor until very smooth.
  • If soup is too thick, add some of the 3rd c of chicken stock.
  • Add lemon juice. Season with salt and pepper.
  • If you like, you can garnish with red beet puree.

Nutrition Facts : Calories 239.7, FatContent 9.3, SaturatedFatContent 1.6, CholesterolContent 5.4, SodiumContent 438.1, CarbohydrateContent 32.3, FiberContent 7.1, SugarContent 20.1, ProteinContent 8.7

GOLDEN BEET SOUP RECIPE | EPICURIOUS



Golden Beet Soup Recipe | Epicurious image

Golden beets have orangey skin and a more delicate sweetness than red beets.

Provided by Selma Brown Morrow

Yield Makes 8 servings

Number Of Ingredients 7

6 tablespoons (3/4 stick) pareve margarine
9 2 1/2-inch-diameter golden beets, peeled, cut into 1/2-inch cubes (8 to 9 cups), green tops reserved
4 1/2 cups chopped onions
4 teaspoons minced peeled fresh ginger
1 tablespoon finely grated lemon peel
6 cups (or more) low-salt chicken broth
2 to 3 tablespoons fresh lemon juice

Steps:

  • Melt margarine in large pot over medium heat. Add beets, onions, ginger, and lemon peel. Cover; cook 15 minutes, stirring occasionally. Add 6 cups broth and bring to boil. Cover; reduce heat and simmer until beets are very tender, 1 hour. Remove from heat; let stand 20 minutes.
  • Puree soup in blender in batches until smooth. Return puree to pot. Add 2 tablespoons lemon juice to soup and thin with more broth, if desired. Season with salt, pepper, and more lemon juice.
  • Slice enough beet greens to measure 3/4 cup. Microwave greens 1 minute to wilt; place in blender. Add 3/4 cup soup; puree greens until smooth. DO AHEAD: Can be made 1 day ahead. Cover soup and puree separately; chill. Rewarm both separately before using.
  • Ladle soup into bowls. Drizzle some of greens puree over soup and serve.

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