I usually don’t use the golden beets (typically I use the red beets) but I have to say it was love at first spoonful of this velvety soup.
The sweetness of the beets combined with the scallions and the slightly tangy flavor of the crumbled goat cheese, makes this soup win a Gold medal!
Ingredients: (2 servings)
4 Tbsp. Extra Virgin Olive Oil
4 Organic Golden Beets
4 Stalks Green Onions or Scallions (leave some chopped for decoration)
2 Cloves Garlic
4 Cups Organic Vegetables Broth
2 Tbsp. Crumbled Goat Cheese
Salt and Pepper for seasoning
- In a medium-large pot, heat the extra virgin olive oil, add the chopped green onion and then the garlic cloves.
- Stir at medium heat for a couple of minutes, add the golden beets (peeled and diced), season it with salt and pepper to your taste. Stir constantly for 2/3 minutes then pour in the hot vegetable broth, cooking all for about 40/45 minutes or until the beets gets tender.
- Once done, blend it all with a food processor making sure the texture is velvety and smooth. Serve in a cup or bowl, top the chopped scallion left and the crumbled goat cheese.
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