GINGERY BEET SOUP
Fresh ginger is simmered with beets and potatoes in this nourishing soup, as well as combined with yogurt to finish the dish.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 50m
Number Of Ingredients 9
Steps:
- In a medium saucepan, heat oil over medium-high. Add onion, chopped ginger, garlic, and a pinch of salt; cook until softened, 4 to 5 minutes. Add beets, potato, and 4 cups water. Season with salt and pepper. Bring to a simmer, cover, and cook until vegetables are tender, 25 to 30 minutes. Let cool slightly; transfer to a blender. Blend until smooth, adding 1/4 to 1/2 cup water for desired consistency.
- Stir together yogurt and grated ginger. Ladle soup into bowls; swirl in yogurt. Top with thyme (if desired), a drizzle of olive oil, and more pepper.
BEET AND CABBAGE BORSCHT
Steps:
- Gather the ingredients.
- Put beans in a large pot and add cold water to cover generously. Bring to a boil, cover, turn off heat, and let sit 1 hour.
- Drain and return beans to pot. Cover again with cold water, bring to a boil, reduce heat to keep a simmer, and cook until beans are tender to the bite, about 20 minutes. Drain beans and set aside.
- Meanwhile, preheat oven to 350 F. Wrap beets in a large sheet of aluminum foil, place on a baking sheet, and cook until tender when pierced with a fork, about 45 minutes. Let beets sit until cool enough to handle.
- Peel beets (their skins should slip off easily after being roasted) and grate them on the large-hole side of a box grater. NOTE: Your fingers may get a little red, so wear gloves if you want to avoid stained hands. Set aside.
- In a large pot over medium-high heat add oil, onions, and salt. Cook, stirring occasionally, until onions are soft, about 3 minutes.
- Add garlic, if using, and cook until fragrant, about 1 minute.
- Add cabbage, stir to combine, and cook, stirring occasionally, until cabbage wilts, 3 to 5 minutes.
- Add caraway seeds and grated beets. Stir to combine.
- Add broth and bring to a boil; reduce heat to maintain a steady simmer, add beans, and cook until vegetables are tender and flavors blend, 15 to 20 minutes. Add salt and lemon juice, if using, to taste. Serve hot, with a dollop of yogurt or sour cream and a sprinkle of dill, if you like.
Nutrition Facts : Calories 91 kcal, Carbohydrate 13 g, Cholesterol 3 mg, Fiber 3 g, Protein 5 g, SaturatedFat 0 g, Sodium 625 mg, Sugar 4 g, Fat 2 g, ServingSize 16 bowls (16 servings), UnsaturatedFat 0 g
CARROT BEET GINGER SOUP
This soup is surprisingly good. The ginger is very subtle and the color is beautiful. When you want to use up garden produce in the fall, make this and freeze in zip lock bags for winter eating. Full of fiber and vitamins. This recipe is from cdkitchen.com I am guessing on prep time as I pulled the carrots and beets from the garden, etc.
Provided by cookalot 2
Categories Vegetable
Time 1h35m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Peel beets and cut into chunks.
- Fry onions in oil.
- Add carrot chunks.
- Fry for 10 min.
- Add ginger, garlic, and orange peel.
- Add stock or water.
- Slow boil for about 50 minute or until veg are soft.
- Puree
- Add salt and pepper.
- Serve with sour cream.
BEET AND GINGER SOUP
This beet and ginger soup is a snap to make. Many people believe that beets cleanse the liver and that ginger wards off colds, but even if you give no credence to such beliefs, it doesn't matter: this soup is just plain good to eat. I like to make things easy for myself and do no more than blend drained canned beets with additive- and sodium-free broth and grated fresh ginger. The soup can be wonderful at room temperature, or, if you like your soup piping hot, you can heat everything in a pan. But I never do. I just blend and drink. This must be the quickest route to a restoring bowl or mug of something on record.
Provided by Nigella Lawson
Categories dinner, easy, lunch, quick, soups and stews, appetizer
Time 5m
Yield 1 serving
Number Of Ingredients 5
Steps:
- Chop cooked beets roughly, and put into a blender with ginger, hot broth and lemon juice. Purée to make a smooth soup. Season with salt and pepper to taste.
- Pour into a soup bowl, and serve immediately at room temperature, or heat and serve piping hot.
Nutrition Facts : @context http, Calories 81, UnsaturatedFat 0 grams, Carbohydrate 20 grams, Fat 0 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 1115 milligrams, Sugar 16 grams
BEET, GINGER, AND COCONUT MILK SOUP
Provided by Andrea Bemis
Categories Soup/Stew Ginger Vegetarian Lunch Coconut Beet Healthy Vegan Self Pescatarian Peanut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- In a large pot, heat oil over medium heat. Sauté onion, 5 minutes. Add garlic and ginger; cook, stirring often, 5 minutes. Add beets and 4 cups stock; bring to a boil, then reduce heat and simmer until beets are fork-tender, 20 minutes. With an immersion or regular blender, puree soup, adding remaining 1 cup stock as needed to reach desired consistency. Stir in milk, salt and pepper. Garnish with parsley and julienned beets and serve with bread, if desired.
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