Oven-Roasted Beet Soup with Orange Cream
Oven-roasted beets, parsnips and onion provide a flavorful base for this richly flavored soup that is ready to serve in less than one hour.
Ingredients
0.5 cup sour cream
1 teaspoon grated orange zest
1 tablespoon packed brown sugar
1 tablespoon orange juice
5 (about 1 bunch) beet, peeled and diced (about 4 cups)
1 pound parsnip, peeled and diced
1 small sweet onion, chopped (about 1 cup)
2 cloves garlic, sliced
2 tablespoons olive oil
5 cups Swanson® Vegetable Broth
1 teaspoon grated orange zest
1 tablespoon packed brown sugar
1 tablespoon orange juice
5 (about 1 bunch) beet, peeled and diced (about 4 cups)
1 pound parsnip, peeled and diced
1 small sweet onion, chopped (about 1 cup)
2 cloves garlic, sliced
2 tablespoons olive oil
5 cups Swanson® Vegetable Broth
Instructions
Stir the sour cream, 1/2 teaspoon of the orange peel, brown sugar and orange juice in a small bowl. Cover and refrigerate.
Heat the oven to 425°F. Spread the beets, parsnips, onion and garlic in a single layer in a 17 x 11-inch roasting pan. Pour the oil over the vegetables and toss to coat. Season to taste. Bake for 25 minutes or until the beets are tender.
Place the half of the vegetable mixture and 1/2 cup of the broth and remaining orange peel into a blender or food processor. Cover and blend until smooth. Pour the puréed mixture into a 3-quart saucepan. Repeat the blending process with the remaining vegetables and 1/2 cup broth. Add to the saucepan with the remaining broth. Cook over high heat to a boil. Reduce the heat to low and cook for 10 minutes.
Divide the soup among 6 serving bowls and top each with about 1 tablespoon of the sour cream mixture.
Heat the oven to 425°F. Spread the beets, parsnips, onion and garlic in a single layer in a 17 x 11-inch roasting pan. Pour the oil over the vegetables and toss to coat. Season to taste. Bake for 25 minutes or until the beets are tender.
Place the half of the vegetable mixture and 1/2 cup of the broth and remaining orange peel into a blender or food processor. Cover and blend until smooth. Pour the puréed mixture into a 3-quart saucepan. Repeat the blending process with the remaining vegetables and 1/2 cup broth. Add to the saucepan with the remaining broth. Cook over high heat to a boil. Reduce the heat to low and cook for 10 minutes.
Divide the soup among 6 serving bowls and top each with about 1 tablespoon of the sour cream mixture.
Oven-Roasted Beet Soup with Orange Cream
Oven-roasted beets, parsnips and onion provide a flavorful base for this richly flavored soup that is ready to serve in less than one hour.
Directions
Print
Stir the sour cream, 1/2 teaspoon of the orange peel, brown sugar and orange juice in a small bowl. Cover and refrigerate.Heat the oven to 425°F. Spread the beets, parsnips, onion and garlic in a single layer in a 17 x 11-inch roasting pan. Pour the oil over the vegetables and toss to coat. Season to taste. Bake for 25 minutes or until the beets are tender.Place the half of the vegetable mixture and 1/2 cup of the broth and remaining orange peel into a blender or food processor. Cover and blend until smooth. Pour the puréed mixture into a 3-quart saucepan. Repeat the blending process with the remaining vegetables and 1/2 cup broth. Add to the saucepan with the remaining broth. Cook over high heat to a boil. Reduce the heat to low and cook for 10 minutes.Divide the soup among 6 serving bowls and top each with about 1 tablespoon of the sour cream mixture.
Ingredients
0.5 cup sour cream1 teaspoon grated orange zest1 tablespoon packed brown sugar1 tablespoon orange juice5 (about 1 bunch) beet, peeled and diced (about 4 cups)1 pound parsnip, peeled and diced1 small sweet onion, chopped (about 1 cup)2 cloves garlic, sliced2 tablespoons olive oil5 cups Swanson® Vegetable Broth
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