Nourishing Beet Soup Recipes
NOURISHING BEET SOUP
Chicken stock, especially with all the gelatinous parts of the chicken around the bone blended in, is too nourishing of a food to only eat during cold weather. With cold soups we can get the health benefits year around. Cold soup also makes a great lunch on the go when packed in a thermos (this is the one we use and like the best)
Provided by Cara
Categories Soup
Time 50m
Number Of Ingredients 9
Steps:
- Place the beets, carrots, and stock in a crock pot. Cook on high pressure for 25 minutes, or in the slow cooker low 8 hours or high 4 hours, until the beets are soft.
- Add remaining ingredients and puree with an immersion blender, in a food processor or blender. Add more stock to thin as desired. Serve warm or cool and serve chilled.
- To serve cold: Chill well and serve topped with yogurt or cultured cream as desired.
Nutrition Facts : ServingSize 1 bowl, Calories 86 kcal, Carbohydrate 16 g, Protein 2 g, Fat 1 g, Cholesterol 5 mg, Sodium 1105 mg, Fiber 4 g, Sugar 9 g
GINGERY BEET SOUP
Fresh ginger is simmered with beets and potatoes in this nourishing soup, as well as combined with yogurt to finish the dish.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 50m
Number Of Ingredients 9
Steps:
- In a medium saucepan, heat oil over medium-high. Add onion, chopped ginger, garlic, and a pinch of salt; cook until softened, 4 to 5 minutes. Add beets, potato, and 4 cups water. Season with salt and pepper. Bring to a simmer, cover, and cook until vegetables are tender, 25 to 30 minutes. Let cool slightly; transfer to a blender. Blend until smooth, adding 1/4 to 1/2 cup water for desired consistency.
- Stir together yogurt and grated ginger. Ladle soup into bowls; swirl in yogurt. Top with thyme (if desired), a drizzle of olive oil, and more pepper.
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