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Roasted Beet Soup




Source of Recipe


©2002 Wild Oats Markets, Inc.


Recipe Introduction


Prep time: 10 minutes, Cook time: 20 minutes, Serves 12


Recipe Link: Source: http://www.wildoats.com/u/recipedetail10042/

List of Ingredients




1 quart Organic Apple Juice
2 1/4 pounds fresh beets, trimmed, washed, and peeled
Olive oil to coat
4 cloves fresh garlic
2 Tbsp. Organic Olive Oillive Oil
1 cup yellow onion, chopped
1/3 cup Organic Carrots, chopped
1 stalk celery, chopped
1 small green bell pepper, chopped
1 small red bell pepper, chopped
1 tsp. dried thyme leaves
1/2 tsp. kosher salt
1/4 tsp. black pepper
2 cups Organic Vegetable Broth
4 oz. Organic Tofu
2 Tbsp. [vegan sweetener]
[Vegan sour cream substitute], for garnish
Fresh chives, for garnish


Recipe



1. Add the apple cider into a saucepan and cook over medium heat until reduced by half. About 1 hour. Set aside.
2. While the cider is reducing, coat the beets and garlic with olive oil and roast in a preheated 425°F oven until beets are soft, about 1 hour.
3. While the beets are roasting, heat the olive oil in a stockpot over medium-high heat. Add the vegetables and cook for about 5 minutes. Add the seasonings and continue cooking until vegetables are soft. Add the roasted beets, garlic, and deglaze with the reduced cider. Add the vegetable stock and crumbled tofu. Bring the mixture to a simmer.
4. Remove from the heat and carefully purée the soup in small batches in a food processor or blender until completely smooth. Add the [vegan sweetener], return to the stockpot and return the soup to a simmer. Allow to simmer to desired consistency.
5. Serve garnished with [Vegan sour cream substitute] and fresh sliced chives.
Note: [ ] = my vegan modification
DeniseC