Roasted Beet & Rosemary Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
4 large beets (1.5 to 2 pounds)1 large carrot, chopped1 medium yellow onion, chopped1 big sprig rosemary, finely chopped1 large clove garlic, chopped1 bay leaffreshly ground black pepper1 tsp turmeric1 tbsp olive oil1 cup chicken broth1/2 English cucumber, diced (for the topping)4 to 5 cups water1/2 cup plain Greek yogurt (optional)
1. Preheat oven to 400F. In an ovenproof dish, fill 1-inch with water and add the scrubbed beets, roasting for 45 minutes to 1 hour until tender.
2. Allow to cool and remove the skins (they should slide right off).
3. In a large soup pot, heat the olive oil and add the onion, allowing it to "sweat" until it begins to soften. Add the carrots and stir, cooking for 3-5 minutes until barely tender. Next add the garlic and rosemary, stirring 30 seconds until nice and fragrant, and then add the broth, mixing until well combined, creating a nice, flavourful base for the soup.
4. When the beets are cool enough to handle and are peeled, cut into half moons or cubes and toss them into the pot with the turmeric and some freshly ground black pepper.
5. Drop in a bay leaf and add enough water to just barely cover the vegetables.
6. Bring to a boil before lowering the heat back down to a simmer. Cover, stirring occasionally for 25 to 30 minutes.
7. Discard the bay leaf and remove from heat allowing to cool slightly.
8. Whisk in half the Greek yogurt (optional) and then puree the soup until smooth and creamy.
9. When ready to serve, pour into bowls and garnish with the diced cucumber and the rest of the Greek yogurt, if using.
10. Tastes great hot and fresh but is also good chilled.
Serving Size: Makes 4 to 5 servings.
Number of Servings: 5
Recipe submitted by SparkPeople user BKWERM.
2. Allow to cool and remove the skins (they should slide right off).
3. In a large soup pot, heat the olive oil and add the onion, allowing it to "sweat" until it begins to soften. Add the carrots and stir, cooking for 3-5 minutes until barely tender. Next add the garlic and rosemary, stirring 30 seconds until nice and fragrant, and then add the broth, mixing until well combined, creating a nice, flavourful base for the soup.
4. When the beets are cool enough to handle and are peeled, cut into half moons or cubes and toss them into the pot with the turmeric and some freshly ground black pepper.
5. Drop in a bay leaf and add enough water to just barely cover the vegetables.
6. Bring to a boil before lowering the heat back down to a simmer. Cover, stirring occasionally for 25 to 30 minutes.
7. Discard the bay leaf and remove from heat allowing to cool slightly.
8. Whisk in half the Greek yogurt (optional) and then puree the soup until smooth and creamy.
9. When ready to serve, pour into bowls and garnish with the diced cucumber and the rest of the Greek yogurt, if using.
10. Tastes great hot and fresh but is also good chilled.
Serving Size: Makes 4 to 5 servings.
Number of Servings: 5
Recipe submitted by SparkPeople user BKWERM.
Nutritional Info Amount Per Serving
- Calories: 106.0
- Total Fat: 3.2 g
- Cholesterol: 1.0 mg
- Sodium: 310.9 mg
- Total Carbs: 18.0 g
- Dietary Fiber: 5.0 g
- Protein: 3.1 g
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