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Beet Soup
From Heritage Farm
<p>One of our lunch favorites!</p>Source: Example: Bobs Big Book of High Desert Recipes (page 427) (Entered by Lainya Hutchins)
Serves: Example: Serves 4-6 hungry hikers, or 8-10 as a side dish
Ingredients
1 quart
chicken or beef stock
4
beets
1
garlic, minced
1
onion, chopped
salt and pepper
Step by Step Instructions
- We make homemade soup stock from our meats because the flavor is amazing and it's healthier than store bought broth. If you need advice on how to make stock, contact us.
- Wash, clean, and slice beets, cutting away any bad spots.
- Place beets in oven dish with a few tbs of olive oil or coconut oil. Roast these at 400 until soft.
- While roasting the beets, place chicken or beef stock in pot on stove and warm.
- When the beets are finished roasting, add them to the stock. Add salt and pepper to taste.
- Add minced garlic and chopped onion to the stock. It is optional to saute them first.
- Bring to a boil and cook 10 minutes more.
- Use an immersion blender to completely blend the soup into a puree. Serve warm.