3 Days of Soup: Day 1, Roasted Beet Soup

How about you? Do you have simple soups in mind prior to the big day? I do.


Roasted Beet Soup

Wrap 3 beets individually in foil and roast for 1 hour at 400°F. Let cool, then slip off outer skins and dice. Sauté 1 diced onion and 2 cloves minced garlic in 2 T olive oil. Add 8 cups vegetable stock, 2 cups shredded cabbage, 1 cup shredded carrots, and the beets; bring to a boil, then reduce heat and simmer for 30 minutes. Add 2 T red-wine vinegar, 1 t sugar, 1 T lemon juice, and salt and pepper to taste. Serves 8.

  1. Winnie Nielsen says:

    Mmmmmmm, beet soup sounds delicious and warming! I think root veggies make the richest soups and they work puréed as well for a creamy texture.

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