Caramelized Golden Beet Soup From the kitchen of Risa Berris
Ingredients:
Directions:
3 medium yellow onions, divided 5 carrots, divided 3 parsnips 2 golden beets (medium) 1 sweet potato 5 Tbs olive oil, divided 3 garlic cloves 3 Tbs white wine 4 celery stalks 1 bay leaf 6 cups low sodium vegetable broth Sea salt, to taste Black pepper, to taste
Preheat oven to 425°F and line baking sheet with parchment paper. Dice 2 onions into medium chunks. Peel 4 carrots, beets, parsnips and sweet potato. Dice into small chunks. Spread on baking sheet and drizzle with 3 Tbs olive oil, a pinch of sea salt and black pepper. Toss to coat. Roast until golden brown and caramelized, about 40-50 minutes. In large soup pot, heat remaining 2 Tbs olive oil over low heat. Mince remaining onion and sweat for 5 minutes. Mince the garlic and add to the onions, sweat for another 3 minutes. Turn the heat up to medium-high and add wine. Stir, gathering any brown bits from the pan. Dice the celery and remaining carrots small and add to the pot. Cook and stir for 3 minutes. Add bay leaf, liquid and bring to a gentle boil. Add vegetables from the oven to the pot and simmer. Blend using the immersion blender. Serve hot. Makes 8-9 cups.
Soups & Salads
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