Chop the onion and sauté it in 4-5 tablespoons of oil. Add a drop of water, then beets, parsnips and celery - cleaned, washed and sliced. Saute for a few minutes and turn off everything with water, letting it boil for approx. 20 minutes.
We take the vegetables with a whisk, cool them a little and pass them in a blender, using the juice in which they were boiled, until a homogeneous paste is obtained. We match the taste with salt, nutmeg and a little lemon juice.
Serve with flavored croutons and chopped tarragon.
Method of preparation
Finely chop the onion. Cut the potatoes, carrots and beets into cubes. Finely chop the parsley.
We prepare the stove and a pot in which we put the oil. Add onion, mix and cook for 2 minutes. Put the carrots, potatoes and diced beets. Stir continuously and cook for 3-4 minutes.
Pour enough hot water to cover all the vegetables. We put the bay leaf. Season with salt and ground pepper. Stir and let the vegetables boil for 25-30 minutes.
Remove the bay leaf from the soup when the vegetables are cooked. Put a teaspoon of grated horseradish, mix and cook for another 2 minutes. Turn off the stove and let the vegetable soup cool a little.
We pass the vegetables together with the juice in which they boiled with a blender. We can put only half the amount of soup and add more along the way, until we get the desired consistency. We pass until we obtain a fine and homogeneous cream soup.
Taste and season with salt and ground pepper, if needed. Sprinkle chopped parsley on top.
Serve the cream soup with croutons, and on top with a little freshly grated horseradish, green parsley and sour cream.
Beet cream soup
A good and fragrant soup. It seems that lately I have acquired a passion for these vegetable cream soups so I will experiment with as many vegetable combinations as possible.
300 g white potatoes
500 g ripe red beets
1 tablespoon butter
1 bay leaf
1 l vegetable soup
1 teaspoon dried marjoram
2 tablespoons vinegar
2 cm of ginger
200 g sour cream
Peel the potatoes. Cut the potatoes and beets into cubes. Chop the onion. You don't have to bother chopping vegetables too much because you will care for them.
Cook the onion in butter, add the bay leaf, potatoes and beets. Cook together then add the soup and season with marjoram, salt and pepper.
Let it simmer for about 20 minutes. Then remove the vegetables, discard the bay leaf and pass. Mix the mashed vegetables with the soup.
Peel a squash, grate it and squeeze the juice. Mix sour cream and grated ginger in the soup and serve.
The tastiest recipe for beet cream soup, super healthy, from a few simple ingredients
Beetroot cream soup is not very popular, but I assure you that it is a healthy delicacy and very easy to make. Now that we are still fasting, I recommend it with the greatest warmth.
We used the following ingredients:
- a large beet, baked in aluminum foil with half a red onion, a few fresh tarragon leaves, coarse salt and a little oil
- a potato and a red onion, finely chopped,
- 16 (yes, so many) garlic cloves, but from those small and pink, garden ones.
How is it prepared?
I put the onion and the potato in a spoonful of oil, until they started to soften, then I added the garlic, diced beets and cooked onion, stirring for about 1 & # 8211 2 minutes.
I added water, 2 cups. I let it boil slowly until all the vegetables were cooked, I passed everything and I matched the taste. I ate it with bellows cheese and crushed garlic and wholemeal bread.
Note: if you want to fast it, obviously, don't serve it with bellows cheese.
Beetroot cream soup
Onions and diced potatoes are lightly fried in a little oil. Powder with flour and gradually add about 1-1.5 liters of water. Add the beets, basil and tarragon and let it boil until soft.
When they have boiled, either pass them with the hot hand robot being, or let them cool and pass them in the blender.
Beetroot cream soup is served plain or with croutons.
Personally, I liked it much colder than hot. So it works like a refreshing soup!
Discover other Ama in the Kitchen recipes:
a little bit of oil
4 tablespoons flour
approx. 500 gr beetroot
CREAM beetroot and carrot soup - a real delicacy
Vegetable cream soups are very healthy and tasty dishes, easy to prepare at home. Cream soup is a thick soup, obtained by blending cooked vegetables. The original recipe is made with butter or flour, it acts as a thickening agent. But healthy recipes do not contain these ingredients, but rather potatoes and other roots that give the soup a natural creamy texture.
Beet and Carrot Cream Soup
Beet and carrot cream soup - recipe
• 1 medium beetroot
• 1 carrot
• 4 potatoes
• 4 onions
• optional: 1 parsley root, 1 small celery root, 1 parsley root
• olive oil
• optional: sour borscht
Finely chopped onion, sauté in a little oil. For an easier preparation and a better taste, use a kettle, if you have in the house, or if not, a large saucepan.
Then add diced beets, carrot slices and potatoes into large pieces. They also wave a little, then pour enough water to cover them. Add salt, to taste, and possibly some favorite spices or greens: chopped parsley, bay leaves, thyme, etc.
Put the lid on, and let it boil over a good heat, until the vegetables soften very well, and can be mashed.
Put the blender in the socket, add the vegetables (several times), a little juice from the one in which they boiled, and a little raw borscht (if you like). If the vegetables have no juice at all, add a little plain water. Press for a few seconds, until the vegetables turn into a creamy, homogeneous mass. Repeat the process until you have finished all the vegetables to be mashed. You can also use the blender with a handle for passing vegetables.
Beet and Carrot Cream Soup
Serve the cream soup with chopped parsley on top, or with croutons. It tastes very good, sweet and sour, and is a very, very healthy, nutritious and filling food. You will definitely prepare it again soon.
From the listed ingredients comes a sufficiently large amount of cream soup for a family of four. The soup lasts very well in the fridge for a week, without changing its taste.
* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.
Foods introduced this week: orange and hake. Monday, April 18 Breakfast: Pear with apple and plum. Lunch: Chicken liver with pumpkin, cauliflower, inactive yeast flakes and thyme. In general, inactive yeast flakes do not combine with meat, but this time the goal was to change the taste of the food. I [& hellip] Read More & # 8230
Foods introduced this week: spinach. Monday, April 11 Breakfast: Apple with banana. Lunch: Chicken with cauliflower, sweet potato, garlic and thyme. Dinner: Bulgur boiled in milk with vanilla, cinnamon and mesquite. Tuesday, April 12 Breakfast: Pears with plums. Lunch: Beef with asparagus, zucchini, parsnips and onions. Dinner: Yogurt with [& hellip] Read more & # 8230
Beetroot cream soup with mustard
I recently got the challenge to make a few more recipes like this, somehow. I mean weirder. That is, more out of the ordinary. Basically, I was told & # 8222 make, if you can, some combinations that you wouldn't think would work but that would work & # 8221. Uh, call me (first reaction). Then, after about 0.34 seconds, I said & # 8222sure I can & # 8221. Because I'm not one of the most compliant people I know and because I don't kill myself after the state in my bank, I started researching. Three stories have come out that you will be able to see in the coming days. I'd be lying to say that all three of them went through my gourd, I got a little help and a chance, but that's another story. Today's recipe belongs to me (until there is evidence that someone else has thought of it) and is simple, effective, colorful and somewhere strange.
I made a cream of beet soup. That's what others have done, I bet. For the soup I used almost half a kilogram of cleaned beets, three or four cloves of garlic, a little salt, three tablespoons of sweet cream, a neck of roses.
To complete the soup I used Dijon mustard.
A crouton rubbed with garlic did not kill anyone. I guess.
I boiled the beets and garlic in a liter of water (maybe more) with a little salt.
Although I cut the beets into small cubes, it took them a while to boil. About 35 minutes. Once cooked, I crushed it well with the blender.
I added the sweet cream and continued mixing.
I finished the soup by putting some leek sprouts, croutons and mustard in it.
The contrast between the sweet soup and the sour, spicy mustard makes it worth the effort.
Beet cream soup
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Cream beet soup with ginger
Beet cream soup is one of the most effective in terms of appearance. You can't overlook the strong color, and if you serve it with a little yogurt on top, the effect is even more intense.
Cream beet soup with ginger is very tasty and healthy and is very easy to make. It is very suitable for a quick and tasty meal.
- 1 tablespoon olive oil
- 2 teaspoons grated ginger
- 2 potatoes
- 1 onion
- 3 cloves of garlic
- 700 g beets
- 100 ml yogurt
Finely chop the onion and garlic. Peel a squash, grate it and squeeze the juice.
Heat the oil and add the onion, garlic and grated ginger. Heat for a few minutes, with salt, pepper and dried thyme. Add the diced beets and potatoes and 2.5 liters of hot water.
Let cook for 25-30 minutes or until vegetables are cooked through. Turn off the heat and let it cool a bit.
Strain the soup with a vertical blender. Add a little more water if the soup is too thick.
Serve with yogurt on top and a little olive oil.
You have to see it too.
Method of preparation
1. Finely chop the onion. Cut the potatoes, carrots and beets into cubes. Finely chop the parsley.
2. Prepare the stove and a saucepan in which we put the oil. Add the onion, mix and sauté for 2 minutes. Put the carrots, potatoes and diced beets. Stir continuously and sauté for 3-4 minutes.
3. Pour hot water to cover all the vegetables.
4. Put the bay leaf. Season with salt and ground pepper.
5. Stir and simmer the vegetables for about 30 minutes.
6. Remove the bay leaf from the soup when the vegetables are cooked. Turn off the stove and let the vegetable soup cool slightly.
7. Pass the vegetables together with the juice that have boiled with a blender and pass through to obtain a fine and homogeneous cream soup.
8. Season with salt and pepper to taste, add the ground cumin.
9. The cream soup is served with croutons, and on top it is beautifully decorated with croutons, & in my case & in the shape of a heart. You can add finely chopped green parsley and / or sm & acircnt & acircnă.
A delicious, healthy and full of vitamins soup, easy to prepare, a fragrant soup with a pleasant and refreshing appearance for this season, considering that beetroot is now fresh in our gardens.