Fall flavors: Immune-boosting roasted beet soup recipe

Fall is approaching, and as the weather cools, we often crave soups. These aren't the heavy, meat-based broths yet, but vegetable-based soups are increasingly appearing on our tables. Cream of roasted beet soup is perfect for these cooler days.

The best beets for cream soup have an intense flavor and aroma. They should be fresh, firm, and delicately fragrant. Do you have such vegetables? If so, be sure to roast them to enhance their flavor even more.

Why should you choose beets at the beginning of fall? They are rich in folic acid, which promotes well-being and healthy sleep. Additionally, vitamins C and B, as well as magnesium, improve immunity, crucial during the colder months. Beets are also known for their iron content, which helps prevent anemia, which is especially important for women.

Roasted beets have a beautiful aroma and are not dried out. Before putting them in the oven, wash them thoroughly, dry them, and wrap them in aluminum foil. Roast them for over an hour (depending on their size) at 350 - 400°F. Cool them down and then peel them. To prepare the soup according to this recipe, roast the beets and other vegetables for convenience. It's best served with croutons, feta, sunflower seeds, or pumpkin seeds. Beet sprouts also pair well.

Ingredients:

• 2 lbs of small beets
• 7 cups of vegetable broth
• 1 small onion
• 1 small head of garlic
• 2 small young carrots
• 1 small young parsley root
• 1 small celery root
• 2 tablespoons of lemon juice
• 3 bay leaves
• 3 allspice berries
• Salt and pepper

Preparation:

      
1. Thoroughly scrub the beets, carrots, parsley root, and celery root, rinse under running water, and dry them. Peel the onion. Divide the garlic into cloves and peel.
2. Preheat the oven to 400°F (top and bottom heat, no fan). Transfer the vegetables to a heatproof dish, add bay leaves and allspice berries. Cover the dish and place it in the oven. Roast for about 45 minutes. Cool the roasted vegetables, peel the skin off, and cut into smaller pieces.
3. Pour the warmed broth over the vegetables and cook for about 30 minutes.
4. Blend the soup into a smooth cream. Season to taste with salt, pepper, and lemon juice.