Ingredients with Measurements:
- 2 medium-sized beetroots, peeled and chopped
- 2 medium-sized carrots, peeled and chopped
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup heavy cream
- 1 tablespoon olive oil
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté until the onion is translucent.
2. Add the chopped beetroots and carrots to the pot and stir to combine.
3. Pour in the vegetable broth and add the dried thyme, salt, and black pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes or until the vegetables are tender.
4. Remove the pot from the heat and let it cool for a few minutes.
5. Using a blender or immersion blender, puree the soup until smooth.
6. Return the soup to the pot and stir in the heavy cream.
7. Heat the soup over low heat until it's warmed through.
8. Serve the soup hot, garnished with fresh herbs or croutons if desired.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Simmer on low heat
Serving size:
4 servings
Nutritional information:
Calories: 120
Fat: 6g
Carbohydrates: 16g
Protein: 2g
Fiber: 4g
Sugar: 9g
Sodium: 950mg
Substitutions for ingredients:
- You can use chicken broth instead of vegetable broth.
- If you don't have heavy cream, you can use coconut cream or plain yogurt instead.
Variations:
- Add a peeled and chopped apple to the pot for a slightly sweet flavor.
- Add a tablespoon of grated ginger for a spicy kick.
- Use roasted beetroots instead of boiled for a deeper flavor.
Tips and tricks:
- Wear gloves when handling beetroots to avoid staining your hands.
- To make the soup creamier, add more heavy cream or coconut cream.
- If the soup is too thick, add more broth or water to thin it out.
Storage instructions:
Store the soup in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
Reheat the soup on the stovetop over low heat until it's warmed through.
Presentation ideas:
Serve the soup in a bowl with a drizzle of olive oil and a sprinkle of fresh herbs on top.
Garnishes:
Fresh herbs, croutons, sour cream, or grated cheese.
Pairings:
Crusty bread, salad, or a sandwich.
Suggested side dishes:
Roasted vegetables, grilled chicken, or a quinoa salad.
Troubleshooting advice:
- If the soup is too thin, let it simmer for a few more minutes to reduce the liquid.
- If the soup is too thick, add more broth or water to thin it out.
Food safety advice:
- Make sure to wash the beetroots and carrots thoroughly before using them.
- Store the soup in the refrigerator within 2 hours of cooking.
- Reheat the soup to an internal temperature of 165°F (74°C) before serving.
Food history:
Beetroot soup is a traditional dish in Eastern Europe, where it's known as borscht. It's made with beetroots, carrots, onions, and other vegetables, and it's often served cold with sour cream.
Flavor profiles:
This soup is sweet, earthy, and slightly tangy.
Serving suggestions:
Serve the soup as a starter or a light lunch.
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