Beetroot Red Pepper Soup Recipe 425 Recipes

SWEET RED PEPPER-BEET SOUP

Steps:

• Heat oil in a medium saucepan over medium heat. Add shallots, and cook, stirring occasionally, until shallots are translucent and tender, about 4 minutes. Add bell peppers and beets, and stir to coat. Add water and chicken stock, and bring to a boil. Cover partially, and reduce heat. Simmer until beets are tender when pierced with a knife, about 1 hour.
• Remove saucepan from heat, and let cool slightly. Stir in lemon juice, and season with salt and pepper. Working in batches, puree mixture in a blender until smooth. Transfer to a large bowl, and refrigerate until chilled, up to overnight.
• Divide soup evenly among 6 to 8 bowls. Sprinkle each with goat cheese. Season with pepper, and serve with lemon wedges.

BEETROOT & RED PEPPER SOUP RECIPE - (4.2/5)

Steps:

• Preheat your oven to 180C (fan oven). Quarter the beets (keep the skins on), place on a foil lined baking tray and drizzle with olive oil. Mix them around a little to make sure they are coated in oil then sprinkle with black pepper. Roast for around 40 minutes or until tender. About 20 minutes in to baking, add the two quartered red onions and the cloves of garlic. Leave the skins on the garlic as they tend to dry out and burn if peeled. Once they've been roasted the clove pops out of the skin really easily if you give it a little squeeze. Grill the red peppers under a medium heat until the skin starts to blacken - this is what adds a really tasty smokiness to the soup. Take out the seeds one the peppers are cool enough to handle. Put all of the veg and the garlic into a blender and pulse them a little bit until they start to break up. Add a bit of the veg stock if you've having a hard time getting them to blitz up. Turn up the blender so everything starts whizzing around and add the rest of the stock little by little.

RED PEPPER SOUP

Steps:

• Melt the butter in a large saucepan over medium heat. Place the red bell pepper, onion and garlic in the saucepan and saute for 5 to 10 minutes, or until tender.
• Pour in the chicken broth, stirring well, reduce heat to low and simmer for 30 minutes. Transfer to a blender and puree until smooth.
• Run the soup through a strainer and return the liquid to the saucepan over medium low heat. Stir in the heavy cream and the ground black pepper and allow to heat through, about 5 to 10 minutes.

SWEET RED PEPPER AND BEET SOUP

Steps:

• Heat oil in a medium saucepan over medium. Cook shallots, stirring occasionally, until translucent and tender, about 4 minutes. Add bell peppers and beets, and stir to coat. Add the water and broth, and bring to a boil. Cover partially, and reduce heat to a simmer. Cook until beets are very tender when pierced with the tip of a sharp knife, about 1 hour.
• Let cool slightly. Stir in lemon juice; add 1 teaspoon salt, and season with pepper. Working in batches, puree soup in a blender or food processor, filling no more than halfway each time. (Alternately, use an immersion blender.) Transfer to a large bowl, and refrigerate until chilled, up to overnight (covered).
• Divide soup among bowls. Sprinkle evenly with goat cheese, season with pepper and more salt, if desired, and serve with lemon wedges.
• Nutrition Information
• (Per Serving)
• Calories: 125g
• Saturated: 2.6g
• Unsaturated Fat: 2g
• Cholesterol: 6.5mg
• Carbohydrates: 13.9g
• Protein: 6.7g
• Sodium: 374mg
• Fiber: 3.4g

MY POLISH FAMILY'S RED BEET SOUP

Steps:

• Place beef short ribs, salt and pepper in a stock pot.
• Cover with water (at least 3 quarts) and bring to a boil.
• Let simmer until the meat falls off the bone.
• Skim off any "scum" and visible fat.
• Add cubed red beets, ensuring that there is enough liquid to cover them.
• Bring back to the boil.
• Simmer until red beets are tender.
• Take out about 3 cups of the soup mixture including red beets but excluding meat, and place in blender. Blend until mostly smooth.
• Add the blended mixture back to the pot.
• Add cubed potatoes and simmer until tender.
• Add half and half, and sour cream.
• Mix well.
• Be certain to not let the soup come to a boil once the dairy products have been added.
• Check for seasoning. Adjust with salt and pepper as necessary.
• Serve and enjoy.