A wonderfully warming combination of all the hearty and delicious root crops we can enjoy in winter! Potatoes, beets, carrots, onions, and garlic combine to create a savoury and very colourful treat on a cold day. Easy and quick with a good veggie broth, this takes only a few minutes to put together, once the beets and garlic are roasted. The roasted veggies adds such a great flavour and the Cashew Crumble on top is a perfect touch!
Topped with some Cashew Crumbles and a little chopped green onion, this may remind you of a homemade potato soup, only with more flavour and colour! It is great made ahead and can easily be frozen. If you like a chunkier soup, you can leave some potato chunks, or add some steamed cauliflower or some grated carrot!
Rate this recipe!
| Prep Time | 30 minutes |
| Servings |
servings
|
Ingredients
- 4 medium beets roasted
- 1 teaspoon fresh rosemary chopped
- 1 head ( or nob) fresh garlic roasted
- 4 medium potatoes
- 1 sweet onion
- 4 medium carrots
- 4 cups vegetable broth
- steamed cauliflower optional addition for a chunkier soup!
- Cashew Crumbles These add great texture, nutrition, and a great cheeziness!
- green onion or chives chopped
Ingredients
|
Rate this recipe!
|
Instructions
- In preparation for roasting your beets and garlic, heat oven to 350 degrees F.
- Wash your beets, no need to peel as the skin will come off easily when they are cooked. If your beets are clean, eating the peel is a nutritional bonus! Cut each in half and put on a lightly oiled cooke sheet. Sprinkle with rosemary.
- With a sharp knife, take a small slice off the top of the garlic bulb. Put on a piece of tin foil and drizzle with a little oil. Wrap your garlic head in the foil and put in the oven with your beets. (You can also use a garlic cooker...surprisingly useful!)
- When the garlic cloves are softened, remove. This should take around 15-20 minutes. Be careful not to overcook the garlic, as it becomes hard and bitter! Let cool and remove the soft, buttery insides! This adds a rich flavour to your soup!
- Continue cooking beets until they are fork tender. This should take about 30 minutes in total.
- While veggies are roasting, bring a large pot of water to the boil with a little salt. Wash and chop your potatoes, carrots and peeled onion into chunks. Cook them in your boiling water until fork-tender, about 15-20 minutes. Drain, but keep two cups of the flavourful water aside.
- In a food processor, process all your cooked vegetables until smooth. Be sure to add the rosemary bits that were on the roasting pan!
- In a large pot, combine your four cups of veggie broth and your pink veggie puree. Adjust seasonings to taste. If your soup is too thick, use your leftover potato water to thin it out.
- We like this served with Cashew Crumble and some chopped green onion sprinkled on top. My daughter suggested leaving some of the potatoes out of the food processor and just dice them up for a chunkier version! Lots of options! Enjoy!!
Recipe Notes
A fun colour to add to your rainbow of eating!
