Velvety Beet Soup

Name: Velvety Beet Soup
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 6
Cuisine: Global
Ingredients: 59 milliliters balsamic vinegar; 2 larges carrots; 340 grams celery root; 2 liters chicken stock; 2 larges parsnips; 1 kilograms red beets; 6 servings Salt and freshly ground white pepper; 6 servings Green Tabasco sauce; 4 Tbsps unsalted butter; 118 milliliters water

You can never have too many main course recipes, so give Velvety Beet Soup a try. This recipe covers 25% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and vegetarian recipe has 346 calories, 12g of protein, and 12g of fat per serving. This recipe serves 6. It will be a hit at your Autumn event. Head to the store and pick up salt and pepper, carrots, chicken stock, and a few other things to make it today. To use up the balsamic vinegar you could follow this main course with the Skinny Strawberry Ice Cream as a dessert. From preparation to the plate, this recipe takes about 2 hours.

Instructions

Preheat the oven to 37

Equipment you will use

Oven

Wrap the beets in 2 sheets of heavy-duty foil. Set the packages on a baking sheet and roast the beets for 1 1/2 hours, or until they are tender.

Ingredients you will need

Beet

Wrap

Equipment you will use

Baking Sheet

Aluminum Foil

Let cool in the foil.

Equipment you will use

Aluminum Foil

Meanwhile, peel the parsnips, carrots and celery root; cut into 1/4-inch dice. In a large skillet, melt the butter in the water.

Ingredients you will need

Celeriac

Parsnip

Carrot

Butter

Water

Equipment you will use

Frying Pan

Add the diced vegetables and cook over moderate heat until almost tender, about 8 minutes. Season with salt and white pepper and remove from the heat.

Ingredients you will need

White Pepper