Golden Beet Soup
Golden Beet Soup is a gluten free, dairy free, and whole 30 soup. This recipe makes 8 servings with 145 calories, 5g of protein, and 10g of fat each. This recipe covers 5% of your daily requirements of vitamins and minerals. It will be a hit at your Autumn event. If you have low-salt chicken broth, diameter golden beets, pareve margarine, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes.
Instructions
Melt margarine in large pot over medium heat.
Add beets, onions, ginger, and lemon peel. Cover; cook 15 minutes, stirring occasionally.
Add 6 cups broth and bring to boil. Cover; reduce heat and simmer until beets are very tender, 1 hour.
Remove from heat; let stand 20 minutes.
Puree soup in blender in batches until smooth. Return puree to pot.
Add 2 tablespoons lemon juice to soup and thin with more broth, if desired. Season with salt, pepper, and more lemon juice.
Slice enough beet greens to measure 3/4 cup. Microwave greens 1 minute to wilt; place in blender.
Add 3/4 cup soup; puree greens until smooth. DO AHEAD: Can be made 1 day ahead. Cover soup and puree separately; chill. Rewarm both separately before using.
Drizzle some of greens puree over soup and serve.