"Velvety yellow root vegetable puree with earthy tones.".
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Nutrition per Serving
Ingredients
Estimated total cost: €11.65 · €1.94/serving
- 6 tablespoons (3/4 stick) pareve margarineEst. price €0.45–€0.90
- 9 2 1/2-inch-diameter golden beets, peeled, cut into 1/2-inch cubes (8 to 9 cups), green tops reservedEst. price €4.50–€7.20
- 4 1/2 cups chopped onionsEst. price €1.80–€3.15
- 4 teaspoons minced peeled fresh gingerEst. price €0.40–€0.80
- 1 tablespoon finely grated lemon peelEst. price €0.30–€0.60
- 6 cups (or more) low-salt chicken brothEst. price €3.60–€5.40
- 2 to 3 tablespoons fresh lemon juiceEst. price €0.60–€0.90
Steps
- 1In a large pot, melt margarine over medium heat. Stir in beets, onions, ginger, and lemon peel. Cook covered for 15 minutes, stirring occasionally. Pour in 6 cups of broth and bring to a boil. Reduce the heat, cover, and let it simmer until the beets are extremely tender for about an hour. Remove from the heat and allow it to sit for 20 minutes before serving.
- 2Blend the soup in batches until velvety smooth using a blender. Transfer the pureed mixture back into the pot. Incorporate 2 tablespoons of lemon juice into the soup and adjust the consistency by adding more broth if needed. Season with salt, pepper, and additional lemon juice to taste.
Cultural note
The use of ginger and lemon in this dish hints at Asian culinary influences. Beets have been used in various cuisines worldwide for centuries, with their vibrant color and earthy flavor adding depth to dishes.
Seasonal note
Golden beets are typically in season during the fall and winter months, making this dish best enjoyed during that time for the freshest ingredients.
Health note
This Smooth Golden Root Vegetable Puree is a nutritious choice, rich in fiber, vitamins A and C, and low in cholesterol. The beets provide antioxidants while the ginger adds anti-inflammatory properties.
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