Best Five Spice Beet Soup Recipes

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GOLDEN BEET SOUP



Golden Beet Soup image

Provided by Selma Brown Morrow

Categories     Soup/Stew     Onion     Appetizer     Hanukkah     Low Cal     High Fiber     Beet     Fall     Winter     Low Cholesterol     Simmer     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 7

6 tablespoons (3/4 stick) pareve margarine
9 2 1/2-inch-diameter golden beets, peeled, cut into 1/2-inch cubes (8 to 9 cups), green tops reserved
4 1/2 cups chopped onions
4 teaspoons minced peeled fresh ginger
1 tablespoon finely grated lemon peel
6 cups (or more) low-salt chicken broth
2 to 3 tablespoons fresh lemon juice

Steps:

  • Melt margarine in large pot over medium heat. Add beets, onions, ginger, and lemon peel. Cover; cook 15 minutes, stirring occasionally. Add 6 cups broth and bring to boil. Cover; reduce heat and simmer until beets are very tender, 1 hour. Remove from heat; let stand 20 minutes.
  • Puree soup in blender in batches until smooth. Return puree to pot. Add 2 tablespoons lemon juice to soup and thin with more broth, if desired. Season with salt, pepper, and more lemon juice.
  • Slice enough beet greens to measure 3/4 cup. Microwave greens 1 minute to wilt; place in blender. Add 3/4 cup soup; puree greens until smooth. DO AHEAD: Can be made 1 day ahead. Cover soup and puree separately; chill. Rewarm both separately before using.
  • Ladle soup into bowls. Drizzle some of greens puree over soup and serve.

FIVE-SPICE BEET SOUP



Five-Spice Beet Soup image

. 10

Categories     Vegetables     Vegetarian     Soups     Herbs and Spices     Healthy

Time 35m

Yield 4

Number Of Ingredients 16

beets
stock
olive oil
red onion
celery stalks
ginger
chinese five spice powder
yogurt, non-fat
beets
stock
olive oil
red onion
celery stalks
ginger
chinese five spice powder
yogurt, non-fat

Steps:

  • Place beet wedges in 4-cup glass measuring cup. Add 2 cups broth; cover with paper plate and microwave on high until tender, about 15 minutes. Meanwhile, heat oil in heavy medium saucepan over medium heat. Add onion and chopped celery stalk; cover and cook until almost tender and translucent, stirring often, about 12 minutes. Add beet mixture and 1 cup broth to onion mixture; cover and simmer 4 minutes. Mix in ginger and ¼ teaspoon five-spice powder. Transfer to blender; cover and puree. Season soup to taste with salt, pepper, and additional five-spice powder, if desired; rewarm if necessary. Ladle soup into 4 bowls. Top with dollops of sour cream and sliced celery leaves.

Nutrition Facts :

BEET SOUP



Beet Soup image

A gorgeous, healthy, and very tasty beet soup that's so simple to make. Beets and sauteed onions and garlic simmer in beef broth before being finished with a swirl of cream.

Provided by DEELIGHTUK

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h

Yield 4

Number Of Ingredients 7

3 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, chopped
6 medium beets, peeled and chopped
2 cups beef stock
salt and freshly ground pepper
heavy cream

Steps:

  • Warm olive oil in a large saucepan over medium heat. Stir in onions and garlic; cook until soft but not browned, about 5 minutes. Stir in beets, and cook for 1 minute.
  • Stir in stock, and season with salt and pepper. Bring to a boil; cover, and simmer until the beets are tender, about 20 to 30 minutes. Remove from heat, and allow to cool slightly.
  • In batches, add soup to a food processor, and pulse until liquefied. Return soup to saucepan, and gently heat through. Ladle into bowls, and garnish with a swirl of cream.

Nutrition Facts : Calories 229.1 calories, Carbohydrate 17 g, Cholesterol 20.4 mg, Fat 16.4 g, Fiber 4.2 g, Protein 4.8 g, SaturatedFat 5 g, Sodium 146.8 mg, Sugar 11.5 g

BEET AND BRAISED BEEF SOUP



Beet and Braised Beef Soup image

Provided by Peter Hoffman

Categories     Soup/Stew     Beef     Vegetable     Braise     Sauté     Beef Rib     Lima Bean     Beet     Carrot     Winter     Family Reunion     Kosher

Yield Makes 6-8 servings

Number Of Ingredients 16

3 pounds beef short ribs
Olive oil for browning meat
2 onions, finely chopped
4 cloves garlic, thinly sliced
1 cup dried lima beans or other large dried white beans, soaked overnight
4 carrots peeled and cut into 3/4-inch rounds
6 beets peeled and cut into 1-inch chunks
2 parsnips peeled and cut into 3/4-inch rounds
1 knob celery root peeled and cut into 1/2-inch cubes
1 pound green cabbage, thickly shredded
1 bunch of dill, roughly chopped
1 bunch scallion, finely cut
Salt
Freshly ground pepper
Red wine vinegar
Sour cream for garnish

Steps:

  • Salt the short ribs and, if possible, allow them to sit overnight or for several hours in the refrigerator. (If you don't have time for this step, salt the short ribs and proceed directly to the next step.)
  • Heat one tablespoon of olive oil in a stockpot on high heat, and brown the short ribs in batches.
  • Remove the ribs from the pot, turn the heat down to medium-high, then add the onions and garlic, which will deglaze the pan. Stir occasionally.
  • Brown the onions and garlic.
  • Put the meat back into pot, cover with water (approximately 8 cups), and simmer for one hour.
  • Add the soaked lima beans, and simmer for another 30 minutes.
  • Add the cut vegetables and enough water to generously cover them.
  • Simmer for 45 minutes or until the vegetables are softened and their flavors are melding together.
  • Add some of the dill now (reserve the rest for a garnish when you serve the soup).
  • The meat should be pulling off the bone at this point, and the bones can be discarded. If the meat has not yet reached this stage of doneness, it can be cut up into chunks and put back into the soup to finish cooking.

BEET SOUP WITH INDIAN SPICES



Beet Soup with Indian Spices image

This simple soup deliversbeetroots along with theirhealthful, satisfying greens.A touch of earthy, aromaticspices, such as coriander andcumin, sets off the sweetness of the beets.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Yield Makes about 9 cups

Number Of Ingredients 12

5 or 6 medium red beets with greens (about 2 1/2 pounds with greens), stems and greens cut off and reserved
2 teaspoons canola oil
1 medium onion, halved lengthwise and cut into thin half-moons
1 tablespoon minced garlic
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
Pinch of cayenne pepper (or to taste)
1/8 teaspoon freshly ground pepper
3 plum tomatoes, seeded and cut into 1/4-inch dice (about 1 1/4 cups)
3/4 teaspoon coarse salt
1 3/4 cups homemade or low-sodium store-bought chicken stock
1/3 cup low-fat yogurt

Steps:

  • Cut beet greens into thin strips, and stems into 1/4-inch pieces; set both aside. Peel beets with a vegetable peeler; cut into 1/4-inch-thick matchsticks. Set aside.
  • Heat oil in a large saucepan over medium heat until hot but not smoking. Add onion; cook, stirring occasionally, until softened and just browned, about 7 minutes. Add garlic; cook until fragrant, about 1 minute. Add cumin, coriander, cayenne, and pepper; cook, stirring, until fragrant, about 1 minute.
  • Add tomatoes and salt; cook, scraping up any browned bits from the bottom of the pan, until juices are released, about 2 minutes. Add stock and 4 1/2 cups water (for a thinner consistency, add up to 5 cups water); bring to a boil. Add beets and stems. Reduce heat; simmer until beets are tender, about 35 minutes.
  • Add greens; cook until just tender, about 5 minutes. Divide soup among six bowls; divide yogurt among servings.

Nutrition Facts : Calories 147 g, Cholesterol 1 g, Fat 2 g, Fiber 7 g, Protein 5 g, Sodium 619 g

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