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Roasted Beet Soup

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Roasted beets, carrots and parsnips pureed with balsamic vinegar, stock, thyme, honey, cloves and nutmeg.

Ingredients

Units Scale
  • 6 medium beets, peeled and diced
  • 1 medium carrot, peeled and cut into rounds
  • 1 medium parsnip, peeled and cut into rounds
  • 1 small red onion, peeled and sliced
  • 2 tablespoons olive oil
  • 1 1/2 teaspoons coarse salt, divided
  • 1/2 teaspoon black pepper, divided
  • 4 cups (32 ounces) unsalted vegetable stock
  • 3 sprigs fresh thyme
  • 1/4 cup plain Greek yogurt, half-and-half or full-fat canned coconut milk
  • 3 tablespoons honey
  • 1 1/2 tablespoons balsamic vinegar
  • 1/2–1 teaspoon ground cloves
  • 1/2–1 teaspoon ground nutmeg
  • Pinch cayenne pepper

Instructions

  1. Preheat oven to 400 degrees.
  2. Place beets, carrots, parsnips and red onion on a large greased baking sheet. Toss with olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Roast 30-35 minutes, until vegetables are tender and slightly browned.
  3. Transfer roasted vegetables to a Dutch oven or stock pot. Add stock and thyme sprigs (stock should just cover vegetables). Bring to a simmer; cook until vegetables are very tender, 15-20 minutes. Remove thyme sprigs; discard.
  4. Stir in yogurt, honey, balsamic vinegar, remaining 1 teaspoon salt, remaining 1/4 teaspoon black pepper, cloves, nutmeg and cayenne.
  5. Use an immersion blender to puree soup until very smooth. Alternatively, let soup slightly cool; transfer to a high-powered blender to puree until smooth. Taste and adjust seasoning, if necessary.

Notes

Cooking Tip: Swap out the parsnips for 2 additional beets.

Nutrition

Find it online: https://thehealthyepicurean.com/roasted-balsamic-beet-soup/