Roasted Beet Soup Shooters

03 Feb Roasted Beet Soup Shooters

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Roasted Beet Soup Shooters
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Votes: 2
Rating: 4
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Rate this recipe!
Servings Prep Time
8 10
Cook Time
60
Servings Prep Time
8 10
Cook Time
60
Roasted Beet Soup Shooters
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 2
Rating: 4
You:
Rate this recipe!
Servings Prep Time
8 10
Cook Time
60
Servings Prep Time
8 10
Cook Time
60
Ingredients
Servings:
Units:
Instructions
  1. Roast beets : Wash and scrub clean the beets and cut off the top and cover with 1-2 tablespoon olive oil and some salt and pepper then wrap them in aluminum foil and put it in the oven at 375 degrees - cook about 45-50 minutes - once they come off the heat and cool scrape the skin off and chop and then set aside
  2. Next, in a pot on medium heat add the coconut oil and the onion, celery and a pinch of salt and cook until tender about 6 minutes then add in the garlic and cook another 3 minutes. Next add in the thyme, chopped beets and some more salt and pepper and cook about 2 minutes until flavors combine and then add in the chicken stock and bay leaf and simmer about 20 minutes ( take out the bay leaf and discard)
  3. Then turn off the heat and carefully add the soup to a blender ( make sure to cover top with a kitchen towel and your hand for extra safety and blend until smooth - then pour them into shot glasses top with a basil leaf and serve!
  4. These are great for a party because they look impressive and taste delicious but are so easy to make! 🙂
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Dana
flavorfinds@gmail.com
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