Roasted Beet & Rosemary Soup

0-641726779-roastedbeets

Beet season is back, and oh boy is it bountiful. Aside from their long shelf life, the best thing about beets is that you can use the entire plant, stems and all, with each part providing a unique plethora of nutrients.

However you choose to cook them, beets are packed full of folates and B-complex vitamins, and are rich in phytonutrients known as betalains. Betalains provide antioxidant, anti-inflammatory and detoxification support. So get your beet on with this vegetarian-friendly spin on traditional borscht. Served hot or chilled, this soup will either warm your soul or liven your spirit, depending on what you’re craving. And don’t be afraid to get creative with herbs! Beet soups are often prepared with dill, but I had a ton of rosemary on hand and discovered that the two make a lovely pair.

Ingredients:

Serves 4-5

  • 1-1.5lbs red beets, trimmed and scrubbed
  • 1 large carrot
  • 1 medium size yellow onion
  • 1 big sprig fresh rosemary, finely chopped
  • 1 large clove garlic
  • 1 bay leaf
  • 1 tsp salt + more to taste
  • Freshly ground black pepper
  • dash of turmeric (because, why not!)
  • 1 Tbsp olive oil
  • 1 cup stock or 1 bouillon cube dissolved in 1 cup water
  • Juice from one lemon
  • A handful of freshly chopped parsley, dill or chives to garnish (your choice!)
  • ½ long English cucumber, diced (for topping)
  • 4-5 cups filtered water

Directions:

Preheat oven to 400 degrees Fahrenheit. In an ovenproof dish fill 1 inch with water and add the beets and cover, roasting for 45 min – 1 hour, until tender. Allow to cool and remove the skins, they should slide right off. Alternatively, you can peel the beets and cook them directly in the soup pot with the carrots and onions, but it’s just going to add more cooking time. I prefer the rich, robust flavor of beets when roasted in the oven, so I tend to do this part in advance. Roasted beets with the skins left on will keep in the fridge just fine for several days.

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 stock or bouillon, mixing until well combined, creating a nice, flavorful base for the soup.

When the beets are cool enough to handle and are peeled, cut into half moons or cubes and toss them into the pot with a dash of turmeric, the salt and lots of freshly ground black pepper. Drop in a bay leaf and add enough water to just barely cover all of the vegetables. Bring to a boil first, before lowering the heat back down to a simmer. Cover, stirring occasionally for 25-30min. Chef’s note: if the beets were not roasted in advance, your cooking time could take twice as long. You know when the beets are done when they’re nice and tender.

Discard the bay leaf and remove from heat, allowing to cool slightly. Squeeze in the lemon juice and taste for seasonings, only adjusting if necessary.

Whisk in half the (optional) yogurt, then puree the soup in a high speed or emersion blender until smooth and creamy. Return to either the pot or a large bowl and chill 15-20 minutes in the fridge. This soup tastes great hot and fresh, but is even more flavorful when chilled.

Once ready to serve, pour into bowls, garnishing with another small spoonful of yogurt (again, optional) and some diced cucumber. Finish with chopped herbs of your choice and season once more with black pepper. If you’ve got Himalayan pink sea salt on hand, a pinch of this at the end would be lovely.

By: Andrea Rice
Source: www.mindbodygreen.com

2013-10-22T11:47:57+00:00

Related Questions

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    Do as you please as far as dressing goes! Just stay away from harmful ingredients! Mrs. Dash, seasonings, Olive Oil,

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    Q: Is sea salt and warm water a good natural laxative? If so how often do you recommend the use of sea salt for elimination? I was reading The Master Cleanser by Stanley Burroughs and it gives this recommendation, along with drinking lemon water mixed with organic syrup and cayenne pepper. Is it safe to give myself an enema 2xs per day using a hot water bottle filled with fresh squeezed organic lemon and distilled water? Asking this because Bzod had me to listen to 88.3 today here in Cincinnati and the guy (Mike) was telling how he does this regularly and has great results.

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    OUR â€EYE PROBLEMS†ARTICLE GOES OFF INTO MORE DETAIL ON THIS INQUIRY, BUT FOR THE SAKE OF TIME, WORK ON YOUR KIDNEYS AND CIRCULATION, BELOVED. IT SOUNDS LIKE YOUR CIRCULATION IS BEING CUT OFF, ESPECIALLY WHEN YOU LIE DOWN OR SLEEP. DRINK PLENTY OF PARSLEY AND CUCUMBER JUICE. GOOD DHERBS.COM COMPOUNDS INCLUDE EYES FORMULA, KIDNEYS AND BLADDER, AND CIRCUL-AID FORMULA.

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    The miso soup is the exception to the dietary rule! NO tofu, NO Ezekiel grain breads (no processed grains at all). Sprouted grains are grains (or seeds) soaked in water overnight and consumed. They are not cooked! Hummus is okay (as it's not cooked). Recommended article: "WHAT IS RAW FOODS" Visit our articles section!

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    Thanks for the question, I can definitely help you.

     

    I am currently writing an eBook for www.dherbs.com called "Losing weight the healthy way." I have been a weight loss counselor for many years. I am also a health coach, personal trainer, bodymind nutritionist, and a vegan lifestyle coach. 

     

    When it comes to weight loss most programs want you to lose weight to get healthy. My mindset is to get healthy and lose weight. 

     

    In my health/fitness/nutrition coaching program www.theveganeffect.com I use a lowfat/high carb/ high raw/ nutrient dense/ high alkaline diet to achieve long term weight loss success. So far I am 100 percent in getting clients long lasting weight loss. If you are interested in my program please fill out the health history form on the side of the web page. We could have a free 1 hour initial consultation over skype to see how I can best help you.

     

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    A:

    You are very welcome, Beloved! Olive Leaf is a very powerful and effective herb, especially for cases of so-called viruses. Because it's an herb you really can't take too much of it. Personally, 3 is the magic number, so I'd recommend 3 times per day (tea or capsule form).

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    Chicken broth? That's animal-based! No animal products, Beloved! If you continue to vomit lower the dosage of the capsules from 5 down to 2 or 3 (for a few days and then work yourself back up).

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    Q: I have a large boil on my back, it is hard and it hurts. I was using something called Boil Ease, and it's done nothing. Is there a Tea or something that you can recommend?

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    CHECK OUT THE INFORMATION WE PROVIDE FOR BOILS TREATMENT IN OUR ARTICLE ENTITLED â€BOILSâ€. IT'S LOCATED IN THE ARTICLES SECTION.

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