If you look at the pumpkin soup recipe from my post of December 6th, you can make this beet soup very easily by using about four cups of roasted beets in place of the pumpkin. I had some left-over roasted beets, so I made this soup yesterday and it went over very well! To roast the beets, wash and trim some medium sized beets; cut them into quarters and lay them out in a baking pan. Toss them with some olive oil, salt, pepper and garlic powder to taste. Roast them in a preheated oven at 425F for about one hour, or until fork tender. There is no need to peel them. If you find that the soup is too thick, you can thin it with some more of the chicken or veggie broth, or even water.
Ingredients:
-2 tbsps extra virgin olive oil
-1 large sweet onion (I used vidalia), chopped
-2 cups low sodium chicken or vegetable broth
-4 cups roasted beets
-4 cloves of garlic, finely chopped
-1 sweet orange bell pepper, seed and thinly sliced
-1/2 tsp salt
-1 tsp freshly ground black pepper
-1 tsp dried red hot chili peppers
-1 tsp picante hot sauce
Directions:
1. Add oil to a medium skillet. Heat over medium high and saute sweet peppers until soft. Stir in chopped onion and saute until soft. Stir in chopped garlic and saute for 2 minutes.
2. In a medium sized saucepan, combine the broth, onions, sweet peppers, garlic, beets, salt, ground pepper, chili peppers and picante hot sauce. Bring to a boil. Lower heat and simmer, partially covered, for 30 minutes, stirring occasionally.
3. Pour soup carefully into food processor and puree until fairly smooth. Pour back into saucepan and cook on low, covered, for another 15 minutes. Serve hot with fresh bread.
