The Golden Soup
Caramelized vegetable soup topped with lemon garlic yogurt, garnished with scallions, pumpkin seeds and dill. Got those winter sniffles? Feeling blah? Need a immunity boost? (or even just bored?) Congratulations, because you just found the best recipe ever... Seriously, your body and stomach will thank me after you sip on this delicious soup. I hope you can now notice a trend, but I trying to incorporate my personal diet into my recipes, and that qualifies this recipe as vegan.
Every couple dessert or sweet recipes, I switch it up with a savory recipe, and I have been craving a soup. The weather has been rather on the nippy side, especially in the evening hours here in the sunshine state. The weather changes here along with my crazy schedule requires me to make sure that I am constantly taking care of my self, as well as getting rest whenever possible.
Whether you love beets or not, this is the perfect soup for you. Golden beets are settle unlike your good old regular beets, for the perfect flavor profile I decided to pair them with sweet potato, parsnips, carrots, and celery. That created wonderful flavors that go perfectly well with the fall/winter vibes, and are sure to make your soul feel great.
Afraid or not a fan of beets? Don't be, especially with this recipe. I personally believe that this soup is a great way for you to get comfortable with beets. A few things to keep in mind whenever you go to make this amazing soup: I would suggest not putting the rosemary in the oven with the veggies until the last 5 minutes of the caramelizing process. Also, you don't have to blend the veggies together for a smooth textured soup, you can keep the vegetables diced and serve the soup chunky.
The Golden Soup
yields: 4 bowls prep time: 10 minutes cook time: 45 minutes
Ingredients:
3 medium gold beets, peeled
3 medium yellow onions
5 carrots, peeled
3 parsnips, peeled
1 sweet potato, peeled
5 garlic cloves
3 celery stalks
3 tblsp. white wine
6 cups vegetable broth
olive oil
1 cup unsweet coconut yogurt
2 tblsp. lemon juice
1/2 tsp garlic powder
sea salt
black pepper
cayenne pepper
Directions:
For the soup. Preheat oven to 425 degrees, and line a baking sheet with parchment paper. Cube beets, 2 onions, 4 carrots, parsnips, sweet potato, 3 garlic cloves, then toss in 2-3 tablespoons of olive oil and salt & pepper, then bake for about 40-45 minutes.
Meanwhile, place 2 tablespoons of olive oil in a soup pot, then bring up to medium. Dice remaining onions and garlic, then cook until golden. Add wine, then dice remaining carrots and celery, then add to pot. Simmer vegetables for a few minutes, then add broth and bring up to a boil or until vegetables are done roasting in the oven.
Remove veggies from oven, then blend with broth mixture, add salt and pepper based on what believe is necessary (I used a ninja, make sure to use a strong blender or keep the soup chunky.) I garnished with yogurt, pumpkin seeds, scallions, cayenne, and black pepper, but feel free to get creative.
For the lemon garlic yogurt. Mix coconut yogurt, lemon juice, and garlic powder. Add salt and pepper to taste. Easy peasy.
Feel great today and everyday, you deserve it.
You're welcome, bon appétit!
Xoxo
Oliver
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