Roasted Beet Soup

• Produce

  • 6 Beets, medium
  • 1 Carrot, medium
  • 2 tbsp Herbs such as dill or chives
  • 1 Leek
  • 1 Oven roasted beets
  • 1/4 Red cabbage

• Canned Goods

  • 2 liter Chicken stock
  • 1 Soup

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 4 tbsp Sour cream

• Other

  • Garnish

Found on valerieskeepers.com

Description

Ingredients

• OVEN ROASTED BEETS
• 6 medium beets (trimed, without the leafy top)
• SOUP
• 1 tbsp. olive oil
• 1 leek, sliced
• ¼ red cabbage, sliced
• 1 medium carrot, sliced
• 2 L chicken stock
• GARNISH
• 4 tbsp. of sour cream (optional)
• 2 tbsp. of chopped herbs such as dill or chives (optional)

Directions

• OVEN ROASTED BEETS
• Preheat your oven to 425 F
• On a baking sheet, place two sheets of foil overlapping. Place your beets on top and wrap making sure they are nicely sealed.
• Cook in the oven for about 75 to 90 minutes (you should test them after 75 minutes. You know theyre ready when tender and easily pierced with the tip of a paring knife.)
• Set aside until cool enough to handle.
• Peel and coarsely dice.
• SOUP
• Heat the olive oil in a large pot over medium-high heat. Stir in leeks and cook for about 3 minutes.
• Add cabbage, carrot, beets and chicken stock.
• Bring to as boil, lower the heat, cover your pot and simmer for about 20 minutes or until the carrots are tender.
• Turn off heat, uncover and let cool a few minutes before blending.
• Blend your soup in a few batches until creamy.
• Laddle your soup in bowls and add a dollop of sour cream and chopped herbs.