Roasted Beet & Rosemary Soup
Nutritional Info
- Servings Per Recipe: 5
- 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
View full nutritional breakdown of Roasted Beet & Rosemary Soup calories by ingredient
Introduction
from www.mindbodygreen.com from www.mindbodygreen.comNumber of Servings: 5
Ingredients
-
4 large beets (1.5 to 2 pounds)
1 large carrot, chopped
1 medium yellow onion, chopped
1 big sprig rosemary, finely chopped
1 large clove garlic, chopped
1 bay leaf
freshly ground black pepper
1 tsp turmeric
1 tbsp olive oil
1 cup chicken broth
1/2 English cucumber, diced (for the topping)
4 to 5 cups water
1/2 cup plain Greek yogurt (optional)
Tips
The Greek yogurt has not been included when calculating the nutritional data.
Directions
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.