Beetroot cream soup
We are searching data for your request:
Upon completion, a link will appear to access the found materials.
We cleaned, washed and chopped the vegetables.
Put in a pot and add enough water to cover the vegetables with 5 cm.
Put on the fire for 20 minutes from when the water starts to boil.
Add a little oil and a can of tomatoes in your own juice and cook for another 5 minutes.
Using a blender, pass all the vegetables.
Season with salt and pepper and serve with croutons.
When serving, you can also add finely chopped green onions.
Red beet cream soup (Video)
It's incredible how I managed to make this soup delicious, my mother would say nothing. The truth is, I only had a pantry! But let's see the recipe, I say.
Below is the movie and the recipe:
Time required: 15 minutes
- olive oil to taste
- freshly roasted black pepper
- Two tablespoons of coconut butter have table butter if desired
Boil the beets with the onion and the potato in water to cover them. When they are ready to be cooked and cooled, they are blended together with the rest of the ingredients and the water that has been boiled is added, depending on how much consistency you like!
Baked beetroot risotto
However, today we will not present a classic recipe, but a risotto with baked beets, very fragrant and rich in nutrients.
- 500 g beets
- 2 tablespoons olive oil
- 1 cube of butter
- 1 finely chopped onion
- 1 clove of garlic, chopped
- 250 g rice risotto
- 150 ml white wine
- 700 ml vegetable soup
- 1 hand of grated Parmesan cheese
- 4 tablespoons sour cream
- chopped dill
Method of preparation
Preheat oven to 180 degrees C.
Clean the beets using kitchen gloves and cut them into large slices. Place the beet slices on baking paper, sprinkle with olive oil and place in the oven for about 1 hour or until the slices are soft.
Meanwhile, heat the olive oil together with the butter in a pot and add the onion together with the garlic. Cook over low heat for about 3-5 minutes, until the onion becomes translucent.
Add the rice so that it is well covered with butter and oil. Pour in the white wine and simmer for 5 minutes. Add the hot vegetable broth and place the dish in the oven.
Bake for about 15 minutes or until the rice is soft.
Remove the beets from the oven and keep 1/4 of the quantity in large pieces, and pass the rest to the blender to obtain the texture of a puree.
Mix the beet puree with the Parmesan cheese and incorporate it into the risotto.
Serve with cream, chopped dill and extra Parmesan cheese of your choice.
Did you like the beetroot risotto recipe? Also try: Risotto with smoked salmon
Beetroot cream soup (from 1 year)
In this cream of beetroot soup we have a beautiful combination of colors, but also an interesting, subtle combination of tastes: sweet (beets), hot (horseradish) and sour (apple).
In this beetroot cream soup we have a beautiful combination of colors. But also an interesting, subtle combination of tastes: sweet (beet), hot (horseradish) and sour (apple).
- 5 beets, medium size
- 3 tomatoes
- 1 onion
- 1 clove garlic
- 2 tablespoons horseradish, grated (optional, for children older than 4 years)
- 2 tablespoons apple cider vinegar (or lemon) - optional
- 600 ml basic soup soup, (as here - https://diversificare.ro/retete/peste-3-ani/2011/10/supa-crema-de-conopida-in-2-variante-peste-3-ani /)
- a few celery leaves, or parsley
- Ingredients for avocado cream: 1 avocado
- 1/2 cup yogurt
- 1 apple, sour green (Granny Smith)
Steps needed to prepare
- Boil the beets or bake them in the oven (preferably). You can do this while another machine is baking in the oven to save energy. They can be stored in the refrigerator, in the shell, for a few days.
- Saute onions and garlic for 1-2 minutes (or sauté them for a few minutes in water).
- Add the horseradish, beets (4 of them) and quartered tomatoes.
- Mix and then pour the vinegar (lemon juice & acircie) and the basic soup.
- Let everything boil for 10-15 minutes. & Icircn this time we make avocado cream.
- Avocado cream: Grind the avocado with a fork and mix to form a paste.
- We incorporate the yogurt and the apple cut into small cubes. Add a little salt, pepper and mix.
- After 10-15 minutes of cooking, turn off the heat.
- We mix everything, directly in the pot, with a vertical mixer. This is the fastest option. If you don't have one, a regular blender or mixer will do the job as well.
- The result will be a cream & icircn soup to which we add salt, pepper and the remaining diced beets.
Serve with a few finely chopped celery or parsley leaves and avocado cream.
Cold beet soup
If the other day I presented you the recipe for the cold avocado soup, I thought it wouldn't hurt one for more cloudy days, which would set your blood in motion. Because the properties of beets are well known to relax blood vessels, thus contributing to good blood circulation and lowering blood pressure. In addition, beets have detoxifying properties for the liver, normalize intestinal transit, regulate cholesterol and anti-inflammatory properties. Here are some reasons to try cold beet soup - a tastier alternative to the famous and healing beetroot juice.
What we need to prepare cold beet soup:
- one large or 2 small beets
- 1 cucumber
- 1 apple (preferably green)
- ½ red onion
- a clove of garlic (optional)
- ¼ ardei kapia
- 50 gr sunflower seeds
- balsamic vinegar (you can replace it with lemon), salt - to taste
- 2 tablespoons olive oil
- 150 ml of water
Quantities are for 2 servings.
How is it prepared:
Wash all ingredients well.
Peel the beets, cucumbers and apple.
Put all the ingredients for the soup in the cup of a blender and mix well until you get a cream. Towards the end we add salt and balsamic vinegar, according to taste. If we want a more liquid consistency, we can supplement the amount of water.
For the topping, we wash the ingredients, clean them and cut them into cubes.
We consume the soup immediately, because being raw, it will change its consistency, color and taste very quickly.
Cold avocado soup
You might like it too
Carrot cake with mango
Millet salad and green vegetables
Cut the beets into large pieces.
Peel a squash, grate it and squeeze the juice. The fennel is cut very thin.
Peel the onion and cut it into cubes.
Squeeze 2 oranges. The other orange is cleaned with a knife, completely removing the skin. Peeled oranges are cut into cubes about 1.5 cm in size and set aside.
Heat the butter and olive oil in a large pot. Add the onion cubes and cook until transparent.
Add the beets and fennel and cook briefly. Quench with orange juice and pour the vegetable broth.
Bring to the boil and simmer over medium heat for about 6 minutes.
The fennel pieces should harden until soft.
Pass the soup and season with salt and pepper.
Pour into soup bowls and distribute the orange cubes in them and a little cream.
Beetroot Cream Soup - Recipes
Cold autumn evenings can be warmer if you indulge in new culinary delights. We suggest you try this recipe which is a real "vitamin bomb".
"Beet cream soup, from today on it is one of the tastiest soups for me. It has a fine texture and a pasty softness, I would say, and the aroma is given by the peeled baked garlic. Try it and then we'll talk ", says food blogger and nutritionist Victoria Marcu.
The benefits of this vegetable for the body are amazing: “Beetroot is the vegetable with the highest amount of vitamin K, the essential nutrient that helps prevent bleeding, skin diseases and reduces the risk of heart attack. It helps strengthen immunity and is a powerful anti-inflammatory and detoxifier.
At the same time, it treats: liver diseases, cardiovascular and digestive diseases ”, warns the nutritionist. Here's how to make beetroot soup with nuts and seeds.
Beetroot with beetroot and banana cream
Very popular among our housewives, blackberry is one of the unpretentious and easy to prepare cakes. The recipes are from the simplest to the most fanciful. My recipe, Beetroot with beetroot and banana cream, is a vegan one, in which I tried to reduce the amount of sugar, whether raw or coconut, by replacing it with another natural "sweet": the sugar beet, the banana, the date.
Surely the little ones will be delighted by this dessert. For the very little ones, you can replace cocoa with carob. Also, those who do not use white flour, can use intermediate or wholemeal flour or oatmeal, but the countertop will grow less and will be wetter.
What we need
for the dry part:
- 210 gr flour
- 120 g raw or coconut sugar
- 30 gr carob
- 20 gr cocoa
- 12 gr ground chia seeds
- 1 baking powder
- a teaspoon of baking soda.
for the wet part:
- 200 gr of beetroot puree
- a big banana
- 65 gr oil
- 50 ml vegetable milk.
- 2 bananas
- 30 gr cashew seeds
- 30 gr dates
- 2 tablespoons cocoa.
We wash and peel the beets, cut them into pieces and boil them.
Until the beets boil, mix in a bowl all the ingredients for the dry part of the dough.
When the beetroot is cooked (it is soft), put it in a blender cup, together with the banana, oil and vegetable milk, and mix until the composition resembles a puree.
Slowly add the beet puree over the mixture of dry ingredients, and mix gently until a homogeneous dough is formed.
Put the dough in the pan and put it in the oven for about 15-20 minutes at 180 gr C.
The blackberry is ripe when its surface is dry and the inside is still quite soft.
We take out the blackberry, leave it to cool and in the meantime we take care of the cream.
Put in a blender cup, bananas, cashew nuts, dates, vanilla, cocoa and mix everything until you get a fine cream.
When the dough is completely cooled, spread the cream over the blackberries with beetroot.
Here are some of the benefits of beets:
Fights anemia. Due to its rich content of iron, magnesium and vitamin B6, it stimulates the formation of red blood cells. It is recommended to eat 150 grams of raw red beets once every two to three days for a month.
Fighting diabetes. Eating beets has diuretic effects, stabilizes blood sugar and prevents cardiovascular complications of diabetes.
Prevents the progression of chronic hepatitis to cirrhosis or liver cancer.
Beetroot juice protects liver cells, helps them regenerate and stimulates them to function normally.
It treats and prevents various forms of cancerous tumors. Beetroot contains enzymes and substances with antitumor properties. Consumed regularly, it prevents and treats leukemia, lung, colon, rectal and gastric cancer due to the fact that it is rich in antioxidants.
Prevents hyperacid gastritis, and the pain can be relieved by ingesting a juice prepared from 100 ml of beetroot juice combined with 100 ml of raw potato juice and 500 ml of carrot juice.
Treats high blood pressure. Half a glass of beets a day lowers blood pressure by about 20 percent of its original value.
As side effects of the consumption of red beets, in some people the urine acquires a red color, and it does not show any disease.
Excessive consumption of beetroot juice (over 400 ml) can cause temporary paralysis of the vocal cords or nausea.
Beetroot cream soup
The steps are even simpler than the ingredients. I start with finely chopped vegetables and drizzle in a little oil, but just enough to taste good. I also add the cut beets as small as possible to boil as quickly as possible (do not boil it or bake it separately, to make my work easier). I add the water and the spices and let them simmer in a pot covered with a lid. The end my blender Perfect Smoothie Vitality will make a fine, deep red cream soup. For contrast, serve it on white plates.
Oh, don't think I forgot the croutons. No, I didn't forget them, but instead I made crispy chickpeas, seasoned in the oven. Perfect for this cream soup. And a little Telemea cheese, for the decoration and the contrast of taste, because I still didn't put cream in the soup.