Golden Beet Soup

Ingredients for Golden Beet Soup

• 90ml (3/4 stick) pareve margarine

• 9 2 1/2-inch-diameter golden beets, peeled, cut into 1/2-inch cubes (1275 to 1450g ), green tops reserved

• 725g chopped onions

• 4 teaspoons minced peeled fresh ginger

• 1 tablespoon finely grated lemon peel

• 1450ml (or more) low-salt chicken broth

• 2 to 45ml fresh lemon juice

How to make Golden Beet Soup

Melt margarine in large pot over medium heat. Add beets, onions, ginger, and lemon peel. Cover; cook 15 minutes, stirring occasionally. Add 1450ml broth and bring to boil. Cover; reduce heat and simmer until beets are very tender, 1 hour. Remove from heat; let stand 20 minutes.

Puree soup in blender in batches until smooth. Return puree to pot. Add 2 tablespoons lemon juice to soup and thin with more broth, if desired. Season with salt, pepper, and more lemon juice.

Slice enough beet greens to measure 3/4 cup. Microwave greens 1 minute to wilt; place in blender. Add 3/4 cup soup; puree greens until smooth. DO AHEAD: Can be made 1 day ahead. Cover soup and puree separately; chill. Rewarm both separately before using.

Ladle soup into bowls. Drizzle some of greens puree over soup and serve.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.