This scrumptious, healthy soup is a beautiful way to serve beets! It's simple to prepare and takes only a few ingredients, all of which have incredible health benefits (well, except for the cream). Beets are loaded with vitamins and minerals including potassium, magnesium, iron, fiber, vitamins A, B, and C, and folic acid. Throw in some anti-oxidant rich garlic and onions and good fat and you've got a pregnant woman's perfect meal!
Serves 8.
Ingredients:
- 6 Tablespoons olive oil
- 2 medium onions, chopped
- 6 cloves garlic (or one small bulb), chopped
- 12 beets, peeled and chopped
- 4 cups beef stock (I use a gluten-free bullion)
- sea salt and freshly ground pepper
- heavy cream for garnish
Directions:
Warm olive oil in a large stock-pot over medium heat. Stir in onions and garlic. Cook until soft but not browned, about 7 minutes. Stir in beets and cook for 2 minutes.
Stir in stock and season with salt and pepper. Bring to a boil. Cover and simmer until beets are tender - about 30 minutes. Remove from heat and cool.
Pulse in food processor or blender until soup in liquefied. Return to saucepan and gently heat through. Ladle into bowls and garnish with a swirl of cream!