Beetroot Red Pepper Soup Recipe 425

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SWEET RED PEPPER-BEET SOUP



Sweet Red Pepper-Beet Soup image

This tangy chilled puree gets its striking color from earthy beets and red bell peppers. They're cooked with shallots and then blended into a silken soup. Goat cheese, a traditional partner to beets, lends creaminess. A squeeze of lemon juice and a sprinkling of sea salt heighten the flavors.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 10

1 tablespoon extra-virgin olive oil
2 shallots, chopped (1/2 cup)
3 red bell peppers (1 1/2 pounds), stems, ribs, and seeds removed, cut into 1/2-inch pieces
2 red beets (1 pound), trimmed, peeled, and cut into 1/2-inch pieces
1 cup water
3 1/2 cups homemade or store-bought low-sodium chicken stock
2 tablespoons fresh lemon juice
Sea salt and freshly ground pepper
4 ounces soft goat cheese, crumbled (about 1 cup)
Lemon wedges, for serving

Steps:

  • Heat oil in a medium saucepan over medium heat. Add shallots, and cook, stirring occasionally, until shallots are translucent and tender, about 4 minutes. Add bell peppers and beets, and stir to coat. Add water and chicken stock, and bring to a boil. Cover partially, and reduce heat. Simmer until beets are tender when pierced with a knife, about 1 hour.
  • Remove saucepan from heat, and let cool slightly. Stir in lemon juice, and season with salt and pepper. Working in batches, puree mixture in a blender until smooth. Transfer to a large bowl, and refrigerate until chilled, up to overnight.
  • Divide soup evenly among 6 to 8 bowls. Sprinkle each with goat cheese. Season with pepper, and serve with lemon wedges.

BEETROOT & RED PEPPER SOUP RECIPE - (4.2/5)



Beetroot & Red Pepper Soup Recipe - (4.2/5) image

Provided by á-178044

Number Of Ingredients 8

900 g fresh beetroots
2 red onions
2 red peppers (I used poblano)
5-6 cloves garlic
500 nl vegetable stock
olive oil
black pepper
yogurt or sour cream to top

Steps:

  • Preheat your oven to 180C (fan oven). Quarter the beets (keep the skins on), place on a foil lined baking tray and drizzle with olive oil. Mix them around a little to make sure they are coated in oil then sprinkle with black pepper. Roast for around 40 minutes or until tender. About 20 minutes in to baking, add the two quartered red onions and the cloves of garlic. Leave the skins on the garlic as they tend to dry out and burn if peeled. Once they've been roasted the clove pops out of the skin really easily if you give it a little squeeze. Grill the red peppers under a medium heat until the skin starts to blacken - this is what adds a really tasty smokiness to the soup. Take out the seeds one the peppers are cool enough to handle. Put all of the veg and the garlic into a blender and pulse them a little bit until they start to break up. Add a bit of the veg stock if you've having a hard time getting them to blitz up. Turn up the blender so everything starts whizzing around and add the rest of the stock little by little.

SWEET RED PEPPER AND BEET SOUP



Sweet Red Pepper and Beet Soup image

Categories     Pepper     Beet     Simmer     Boil

Yield serves 8

Number Of Ingredients 10

1 tablespoon extra-virgin olive oil
2 shallots, coarsely chopped
3 red bell peppers (about 1 1/2 pounds), ribs and seeds removed, cut into 1/2-inch pieces
2 red beets (about 1 pound), trimmed, peeled, and cut into 1/2-inch pieces
1 cup water
3 1/2 cups homemade or reduced-sodium store-bought chicken or vegetable broth
2 tablespoons fresh lemon juice
Coarse salt and freshly ground pepper
4 ounces fresh goat cheese, crumbled (about 1 cup)
Lemon wedges, for serving

Steps:

  • Heat oil in a medium saucepan over medium. Cook shallots, stirring occasionally, until translucent and tender, about 4 minutes. Add bell peppers and beets, and stir to coat. Add the water and broth, and bring to a boil. Cover partially, and reduce heat to a simmer. Cook until beets are very tender when pierced with the tip of a sharp knife, about 1 hour.
  • Let cool slightly. Stir in lemon juice; add 1 teaspoon salt, and season with pepper. Working in batches, puree soup in a blender or food processor, filling no more than halfway each time. (Alternately, use an immersion blender.) Transfer to a large bowl, and refrigerate until chilled, up to overnight (covered).
  • Divide soup among bowls. Sprinkle evenly with goat cheese, season with pepper and more salt, if desired, and serve with lemon wedges.
  • Nutrition Information
  • (Per Serving)
  • Calories: 125g
  • Saturated: 2.6g
  • Unsaturated Fat: 2g
  • Cholesterol: 6.5mg
  • Carbohydrates: 13.9g
  • Protein: 6.7g
  • Sodium: 374mg
  • Fiber: 3.4g

CHILLED RED PEPPER AND BEET SOUP WITH YOGURT AND CARAWAY SEEDS



Chilled Red Pepper and Beet Soup with Yogurt and Caraway Seeds image

Serve this vegetable borscht with a traditional pairing of crisp dill pickles.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 13

2 tablespoons extra-virgin olive oil
1 small onion, finely chopped
1 teaspoon minced, peeled fresh ginger
1/2 teaspoon caraway seeds, coarsely crushed
2 large (8 to 9 ounces each) red bell peppers, stems, seeds, and ribs removed, cut into 1/4-inch dice
1 large beet (about 8 ounces without greens), peeled and cut into 1/4-inch dice
1 3/4 cups homemade or low-sodium store-bought chicken stock
1/2 teaspoon coarse salt
Freshly ground pepper
1/4 cup coarsely chopped fresh dill, plus sprigs for garnish
1/4 cup coarsely chopped fresh cilantro
1 tablespoon fresh lemon juice, or more to taste
1/4 cup plain low-fat yogurt

Steps:

  • Heat oil in a large saucepan over medium heat. Add onion, ginger, and caraway seeds. Cook, stirring occasionally, until onions are soft, about 7 minutes. Stir in bell peppers and beet, and cook until peppers begin to soften, about 5 minutes. Add stock and 3 cups water; bring to a boil. Stir in salt; season with pepper. Reduce heat; simmer, partially covered, until peppers and beet are tender, about 45 minutes, stirring occasionally.
  • Stir in dill, cilantro, and lemon juice. Let cool completely. Refrigerate, covered, until cold, about 1 1/2 hours. Divide soup among 4 bowls; top each with 1 tablespoon yogurt. Garnish with dill sprigs.

Nutrition Facts : Calories 146 g, Cholesterol 1 g, Fat 8 g, Fiber 5 g, Protein 4 g, Sodium 396 g

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