Creamy Beet Soup

Soup, soup, soup and more soup… I have experimented with soups this December and I must admit that I have made some pretty awesome variation with the vegetables in season.
Years ago we never thought about using what was in season – we just bought whatever ingredients was necessary to make what we wanted for dinner. Today we most often pick our vegetables at the local farmers market where we can get fresh seasonal vegetables, which makes it a lot more fun than buying them in the local super market where it have been lying for days. What would be even better is to grow the vegetables our selves, but as we live in an apartment it is quite difficult for us to grow anything else than herbs, tomatoes, cucumbers and chilies. To our luck, my parents have a garden where we can grow potatoes, beets, celeriac, zucchinis, onions, brussels sprouts, carrots, strawberries, raspberries, black currant and apples 🙂 Or to be honest, my parents grow it and we eat it!

The beets and onions for this soup is bought while the celeriac and jalapeños is home grown and the vegetables stock home made from vegetables residues.

Hope that you will enjoy the soup 🙂

 

Ingredients (4 serving)

26 oz. celeriac, peeled

26 oz. beet roots, peeled

8 oz. onions

1 jalapeño

 

1 tbsp. vegetable oil

1 tsp. cayenne pepper (optional)

2 tsp. dried coriander

1 lemon, juice

5 cups vegetable stock

1/3 cup sour cream

1/4 cup bacon, fried

1/4 cup cashew nuts, roasted

Salt & pepper

 

Chop celeriac, beets and onions in 1/2-inch pieces and the jalapeños in slices.
Warm the oil in a sauce pan and add all the vegetables. Sauté for 4-5 minutes until all vegetables has adapted the beautiful color from the beets.

Add cayenne pepper, dried coriander and lemon juice and stir to combine.

Beet Soup 1_Fotor_Collage

Add vegetable stock and bring to a boil, then turn down the heat and let simmer for 30 minutes.

Transfer to a stand blender and blend until smooth. Taste and season with salt and pepper. Add more vegetables stock or water for a thinner consistency.

Beet Soup 2_Fotor_Collage

Pour the soup in small soup bowls and garnish with sour cream, fried bacon and roasted chopped cashew nuts.
Serve on a busy and cold week night or as a starter when having friend or family over for a three course dinner 🙂

Beet Soup 8

Bon Appétit!

Ingredients (4 serving)

750 celeriac, peeled

750 beet roots, peeled

225 g onions

1 jalapeño

1 tbsp. vegetable oil

1 tsp. cayenne pepper (optional)

2 tsp. dried coriander

1 lemon, juice

1.25 liter vegetable stock

0.8 dl sour cream

0.6 dl bacon, fried

0.6 dl cashew nuts, roasted

Salt & pepper

Butternut Squash Soup

Flavorful food doesn’t have to contain a lot of spices or ingredients and this delicious butternut squash soup is a perfect example! It only contains a few ingredients and is only seasoned with salt and pepper and it tastes so fabulous and simple. The sweetness form both the sautéed shallots and the roasted butternut squash combined with stock, sour cream and fried kale is just perfect – and then it is healthy 😉
In the recipe we have written “chicken/vegetable” stock but we alway use home made chicken stock ourselves, but are you a vegetarian or are you serving the soup for vegetarians, you can replace the chicken stock with vegetable stock.

We have made many soup this spring and the first two weeks of the winter and we will try to upload as many soup recipes as possible during the remaining winter season.

Hope that you will enjoy the soup as much as we have done and please leave a comment with your honest opinion 🙂

 

Ingredients (4 servings)

Soup

1 butternut squash

4 banana shallots

1/2 tbsp. butter

2 cups chicken or vegetable stock

1 cup water

1 cup sour cream

Salt & pepper

 

Garnish

2 cups kale, chopped

1 cup canola oil

 

 

 

Slice the butternut squash in two and remove the seeds. Place on a piece of baking paper and bake at 400F for approximately 1 hour or until tender.

Peel the baked butternut squash and chop the squash meat into 1 inch cubes. Slice the shallots. Melt the butter in a sauce pan and sauté the sliced shallots for a few minutes. Add the chopped baked squash pieces and sauté for a further 5 minutes. Then add stock and water, season with salt and pepper and stir to combine and bring to a boil. Put the lid on and let cook at medium/low heat for 45-50 minutes.

Butternut Squash Soup 1_Fotor_Collage

Transfer the soup to a blender and blend until smooth. Taste and season again if necessary. Pour the blended soup through a strainer and back into the sauce pan. Add sour cream and stir to combine. Remove the soup from the heat and let rest while making the garnish.

Rinse the chopped kale in cold water and squeeze it in a tea towel to remove as much water as possible.

Heat up the canola oil to 320F and fry the kale 1/2 a cup at a time. Transfer the fried kale to a plate with paper towel.Butternut Squash Soup 2_Fotor_Collage

 

Pour the soup into four soup bowls and garnish with the fried kale. Enjoy the soup with family and friend – promise that everyone will love it 🙂Butternut Squash Soup 8

Bon Appétit!

 

Ingredients (4 servings)

Soup

1 butternut squash

4 banana shallots

5 g butter

5 dl chicken or vegetable stock

2.5 dl water

2.5 sour cream

Salt & pepper

 

Garnish

5 dl kale, chopped

2.5 dl canola oil