About
make a beet-red soup!
Different flavor layers make this a favorite of anyone-- even those who don't like beet!
Tags
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francine s. published their project Not Quite Beetroot Soup
01 Oct 09:00
You Will Need
1 roasted red beetroot, skinned and diced
4 ripe roma tomatoes, skin removed and chopped
1 medium red onion diced small
2 cloves of garlic, minced
1 tablespoon olive oil
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon smoked paprika
juice of 1 lemon
1 roasted red pepper, peeled and seeds removed, chopped
3-4 cups water
salt/pepper to taste
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Step 1
Heat the olive oil over medium heat in a quart pot. Add the diced onion and cook slowly until softened and lightly caramelized.
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Step 2
Add the diced beetroot, red pepper and tomato and cook over low to medium heat for about 10 minutes. Stir regularly and lower heat if browning.
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Step 3
Add spices and water and simmer for another 15 minutes.
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Step 4
Season to taste, add lemon juice and (using a hand-held blender), puree until smooth. Taste again, adjust if needed. Serve hot or at room temperature. Add a dollop of cream and/or fresh chopped herbs.
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