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- Dish type
- Vegetable soup
- Root vegetable soup
This creamy beetroot and potato soup has a pretty colour and rich flavour from roasting the potatoes and beetroot beforehand.
43 people made this
- 300g diced potatoes
- 275g diced peeled beetroot
- olive oil, divided
- salt and freshly ground black pepper to taste
- 1 celery stalk, diced
- 1 onion, diced
- 1 clove garlic, minced
- 1L chicken stock
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 350ml whole milk
- 1 tablespoon lemon juice
MethodPrep:20min ›Cook:1hr50min ›Ready in:2hr10min
- Preheat oven to 190 C / Gas 5. Place the potatoes and beetroot into a baking dish, and drizzle with 1 tablespoon olive oil; season with salt and black pepper.
- Roast in the preheated oven until tender, about 1 hour; allow to cool.
- Heat 2 tablespoons of olive oil in a large pot over medium heat; stir in the celery, onion and garlic. Cook, stirring often, until the onion has softened, about 5 minutes. Mix in the cooked vegetables, chicken stock, thyme and bay leaf. Bring to the boil and reduce heat. Simmer until the celery is very tender, about 45 minutes.
- Remove from heat and discard the bay leaf. Puree the mixture in the pot with a hand held blender until smooth; stir in the milk and lemon juice to serve.
Reviews & ratingsAverage global rating:(62)
Reviews in English (49)
Mmmmm!!!! This beautiful megenta color soup is so tasty and delicious!!!! I modified it a bit - I skipped the roasting part (and skipped peeling the red skinned potatoes) and just sauted all the chopped vegetables in a large soup pot. I omitted the thyme - (i dont like it) and instead, after i pureed the soup i added freshly chopped dill. I used soy milk instead of milk. i was a but skeptical about the milk and lemon juice, so i tried the soup before i added those ingredients, then added them and it really balanced the sweetness of the beets. I am glad i added them.-18 Jul 2011
The soup was really tasty and beautiful color, but I think I would add more beets and potatoes to that amount of stock just to thicken it up.-22 Aug 2011
A bit bland flavor-wise, so I had to add more pepper, salt, and also about a teaspoon of Tabasco smoked chipotle pepper sauce. To be honest, I am not a big fan of beets in general, but after adding to this recipe as noted, the soup made it possible for me to eat beets. In the future, I might also add some ham or Italian sausage to it.-09 Dec 2011
- 6 potatoes, peeled and cut into 1 inch pieces
- 2 tablespoons olive oil, divided
- ½ teaspoon ground black pepper
- 1 onion, chopped
- 6 cloves garlic, peeled
- 3 cups chicken broth
- 1 cup water
- 1 cup whole milk
- salt to taste
Preheat oven to 425 degrees F (220 degrees C).
Place potatoes in a shallow roasting pan and drizzle with 1 tablespoon olive oil. Sprinkle with pepper stir to coat. Bake for 25 minutes, or until potatoes are browned. Reserve 1 cup of roasted potatoes.
In a 3 quart saucepan heat remaining oil saute onions for 5 minutes. Add potatoes and garlic and stir in broth and water. Bring to a boil, reduce heat and simmer, uncovered, for 20 minutes.
Spoon half of broth mixture into a blender blend until nearly smooth. Repeat with remaining mixture return all to pot. Stir in milk and season with salt to taste. Ladle into bowls and top with reserved roasted potatoes.
Ingredients of Beetroot Potato Soup
- 2 chopped,peeled beetroot
- salt as required
- 2 chopped onion
- 1 1/2 teaspoon chopped mint leaves
- 1 teaspoon sugar
- 2 small peeled,chopped potato
- black pepper as required
- 1 tablespoon chopped coriander leaves
- 2 small chopped tomato
How to make Beetroot Potato Soup
To make this delectable soup recipe, peel, wash and cut the beetroots into big pieces.
Next, add the beetroot, chopped onions, tomatoes, mint and potatoes in a cooker and cook until soft. Once done, allow the vegetables to cool off.
Once cool, transfer the vegetables to a food processor and blend to obtain a smooth puree.
Next, strain the puree and season the soup with salt and pepper.
Your Beetroot Potato Soup is ready! Garnish it with coriander leaves and serve hot!
Beetroot Potato Mezhukkupuratti Recipe – Tasty Stir Fry
Beetroot Potato Mezhukkupuratti is a tasty and healthy side dish for Rice. It is very easy to prepare and requires very few ingredients.
Beets are high in immune-boosting vitamin C, fiber, and essential minerals like potassium essential for healthy nerve and muscle function and manganese which is good for your bones, liver, kidneys, and pancreas. Beets also contain the B vitamin folate, which helps reduce the risk of birth defects.
Potatoes contain important nutrients, even when cooked, that can benefit human health in various ways. The iron, phosphorous, calcium, magnesium, and zinc in potatoes all help the body to build and maintain bone structure and strength.The potato’s fiber, potassium, vitamin C, and vitamin B6 content, coupled with its lack of cholesterol, all support heart health.
Try out this quick, simple and healthy dish at your home.
- Beetroot - 1 no (peeled and cut into small cubes)
- Potato - 2 nos (peeled and cut into small cubes)
- Onion -1 no
- Green chilly - 4 nos
- Mustard seeds - 1/4 tsp
- Turmeric powder - 1/4 tsp
- Coconut oil - 4 tbsp
- Curry leaves - 2 sprig
- Water - 100 ml
- Salt to taste
Wash and peel the potatoes. Cut potatoes into cubes.
Wash and peel the beetroot. Cut beetroot into cubes.
Heat coconut oil in a pan. Splutter mustard seeds. Add curry leaves and chopped green chilies and stir for 3 minutes.
Add onion and stir until transparent. Add turmeric powder, salt, beetroot, water and mix well.
Cover the pan with a lid and cook for 5 minutes on a low flame. After 5 minutes open the lid and add potatoes. Cover the pan and cook for 5 minutes.
Open the lid and if there is excess water uncover it and keep on low flame, so that the water evaporates. Switch off the flame.
Leftover roast potato tortilla
A simple dish, yet so delicious when made with care. A lot of us cook way too much food for christmas, this is a delicious way to use up leftover roasted potatoes and it saves time frying up potatoes from scratch. It makes a delicious brunch.
Ingredients – serves 4 as a generous lunch
2 cloves garlic, roughly chopped
500g leftover roast potatoes, chopped into pieces
1) Saute the onions for about 10 minutes until they are soft. Add the garlic and fry for another 2 minutes.
2) Add the onions to the potatoes and allow to cool. Then add the eggs and mix.
3) Heat a small deep 6-8 inch frying pan with a good splash of light olive oil.
4) When the oil begins to smoke, pour the egg mixture into the pan. Be careful, it may spit.
5) As the mixture enters the pan, swivel it from side to side using the handle so the egg doesn’t stick. You should see the egg moving independently from the pan itself. Turn the heat down low, to stop it burning.
6) Cook for 4-5 minutes. Place your finger in the middle and feel where the egg is cooked too. When it is cooked halfway through it is ready to turn.
7) So this is the fun bit. Place a plate on top of the tortilla and flip onto the plate.
8) Return the pan to the heat. Scrape off any bits that may have stuck and add a little more oil. When hot, slide the tortilla back into the pan, raw side down. Shake from side to side again to make sure its not stuck. Turn the heat down.
9) Using a wooden spoon, tuck the rough edges underneath to make them rounded. Cook for a further 5 minutes. Slide onto a plate and allow to cool.
Melt butter in a large pan with a lid over a low heat. Add onions and celery, cover and cook for 12min until softened. Add the garlic and thyme, cooking for another minute until fragrant.
Add potatoes and stock, bring to the boil, and simmer, covered, for 25min until potatoes are tender. Remove from heat. Add cooked beetroot and juices and blend to a purée. Season to taste.
Return to the pan to heat through. Divide soup among 8 warm bowls, top each with 1tbsp crème fraîche, a few vegetable crisps and a sprinkling of the reserved thyme leaves.
Like this? You'll love.
Make to end of step 2 up to a day ahead, then cool and store covered in fridge. Or freeze up to 1 month ahead, then defrost overnight in fridge. Complete recipe just before serving.
- 1 Beetroot , peeled and grated coarsely
- 1 Potato (Aloo) , parboiled, cooled, drained, peeled and coarsely grated
- 3 tablespoons Dill leaves , chopped (or any other herb of choice)
- 1 Whole Egg , whisked
- Salt , to taste
- 1 teaspoon Black pepper powder
- 3 tablespoon Whole Wheat Flour , or maida
- 4 tablespoons Butter (Salted) , or oil as needed
- 4 tablespoons Sour cream , as required
- Dill leaves , chopped, to garnish
- Spring Onion Greens , chopped, to garnish
Beet Sweet Potato Soup
This Beet Sweet Potato Soup is so creamy and it will boost your energy and keep you healthy!
Last week I went to my favorite event of the year: The Longevity Conference. It was soooooo amazing! My head is still spinning from all of the awesome new things I learned and of course I came home with big bags filled with new superfoods, herbs, and ingredients to test out for you. I’m bursting at the seams with new info for you… yay!
Each year I feel so lucky to be able to meet so many awesome people at Longevity, and this year was no exception. One of my favorite parts of the weekend was being able to meet Solla Eiriksdottir, a vegetarian chef who I just love. She is so much fun, so creative, and so practical in the kitchen. Beet Sweet Potato Soup is a recipe in her Raw cookbook, so I just had to make a big pot.
First, I have to tell you that beets are one of my favorite ingredients. When I was younger, I used to hate them — I thought they tasted like dirt. Years later, when I became immersed in Chinese medicine and I learned the value of beets, I began playing around with them to make them taste good to me. It’s funny, because my daughter used to say that beets tasted like grass (I guess the apple doesn’t fall far from the tree…) and now, she’s a lover too.
And sweet potatoes… well, who doesn’t like these gems? And do you know about the 5 Health Benefits Of Yams And Sweet Potatoes?
I love to customize recipes for specific health concerns. So, when my clients ask me to put on my health coach and chef’s hats, I often customize recipes for their specific needs. Let me customize a soup recipe for you that will work for whatever’s going on in your body now… I’m such a geek that I really do get excited about doing this. So CLICK HERE to be taken directly into my calendar to sign up for your free phone consultation… I’d love to create a soup recipe that addresses your specific needs!
Download your free copy of my Optimized Athletic Performance Food Plan ebook now!
Okay, so what’s so great about beets? What am I rambling on about? Well, in Chinese medicine, we know that many illnesses and conditions in the body are caused because the body is not making good quality blood. Beets help the body make high quality blood. Beets are great for energy. They increase athletic performance. They are good for your heart. They help ward of cancer. Need I say more? And, as an added benefit, they just make everything look beautiful — I mean, just look at the color of this beet sweet potato soup!
Now I use beets whenever I can. For this soup, there’s no beet preparation involved except peeling them and cutting them into chunks. Easy peasy. Sometimes I roast them. Sometimes I ferment them. Sometimes I slice them really thin. And, don’t even get me started on beet powder…
Here’s a really simple recipe for the most awesome roasted beets ever: Pomegranate Glazed Beets
Here are the healing powers of some of the ingredients in this beet sweet potato soup recipe:
Beets are SO good for you. I try to find ways to fit them into my meals as much as possible. Really… many times a week. Beets nourish blood and tonify the heart. Athletes are starting to drink beet juice as a form of endurance therapy. They are anti-carcinogenic, good for anemia, and relieve constipation. I also think it’s a great idea to eat them raw sometimes because their amazing goodness is even more pumped up this way.
Sweet potatoes are good for your digestive system. They can be good for both constipation and diarrhea. These orange gems also help rid your body of excess water, are good for breast health, help people with diabetes and actually can help ease night blindness. In olden times, it was common in China to rub mashed sweet potatoes on poison insect bites to remove the toxins. I haven’t tried this, but if you see me looking a tad orange, this will be why…
Onions are great for your immune system they are a natural antihistamine. Recently, I recommended that a patient with bronchitis put sliced raw onions in her socks when she went to sleep… she woke up so much better they actually can rid the body of bacteria. (I know I’ve told you this before, but it really is awesome!) Onion is a superhero in the food world!
Turmeric is actually a Chinese herb (Jiang Huang). It is great for reducing inflammation throughout the body. If you suffer from aches and pains in your joints, try turmeric. It can help relieve menstrual pain and some other abdominal pains but, if you are pregnant, ask your doctor before you eat too much turmeric.
When you add olive oil to foods, it actually helps deliver the nutritional benefits of your food to your body in a better way. All of the benefits of the food’s color pigments get transported where they need to go. I drizzle a good quality extra-virgin olive oil on top of everything.
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Preheat the oven to 180C/360F/Gas 4.
Place the beetroot, red onions, garlic, sprigs of thyme and olive oil in a medium-sized roasting tray making sure that the vegetables are well coated in olive oil.
Roast for an hour and a half, until the beetroot feels tender. Peel and slice the cooked vegetables and put to one side.
To make the glaze, place the roasting tray on a medium hob flame and deglaze by adding the stock, balsamic vinegar and the chopped thyme
Bring this to the boil making sure to stir until the liquid has reduced to a syrupy consistency. Season.
Arrange the beetroot, red onions and garlic neatly on a warmed serving dish and cover in the glaze. Serve immediately.