If you can’t find a Golden Beet on your grocery store, you can certainly replace it with those lovely purple beets. They have similar flavors but the golden ones are slightly sweeter. Yum! Just be very careful and make sure you are using ripe beets for this recipe, you’ll know they are ripe when you cut them down and they have a bright yellow flavor as opposed to a pale color. Unripe beets taste bitter and they will ruin your soup.
This Golden Beet Soup Recipe is dairy free, gluten free, vegetarian and vegan so if or any of your family members have dietary restrictions, you can serve this without any problem.
For more great recipes like this one, visit Living Sweet Moments.
- 7 medium golden beets, peeled and cubed
- 7 Cups water (you may need more)
- 2 leeks, chopped
- 1 medium onion, chopped
- 1 Teaspoon fresh ginger, chopped
- 1 1/2 Teaspoon coriander
- 1 Tablespoon extra-virgin olive oil
- salt and pepper, to taste
- Green onion, chopped, for garnish
- Cream for drizzling, to garnish (optional)
In a large pot on medium heat, add the olive oil and throw in the leeks, onions, ginger, salt and beets. Cook for 10 to 15 minutes or until the ingredients sweat, but do not let them brown. Add the water and boil over medium heat until the beets soften, about 1 hour. If the water starts to dry out, add some more in 1 cup increments.
Carefully blend all the ingredients in the blender. Do it in batches to prevent burning or injury. Pour the blended soup back into the pot and add salt, pepper, and coriander. Taste for seasoning, and make the necessary corrections
Garnish with chopped green onions and a drizzle of cream.