As much for its beautiful purple-red hue and distinctive sweet flavor as its nutritional benefits, the beetroot is my favorite of all winter vegetables, if not of all vegetables altogether. Beet soups are always an attractive addition to any fall or winter meal, as with beet and tomato and orange and beet soups.
I'm not nearly as fond of parsnips ordinarily, but their flavor here makes an earthy and almost bitter contrast with beets that makes their pairing a pleasant surprise. In this simple and wholesome soup, both parsnips and carrots are roasted and puréed and then added to beets separately to create multiple layers of flavor and color that will warm and please the eyes and palates of your guests.
|Roasted Beet Soup with Roasted Parsnip and Carrot Purées|
|Recipe by Lisa Turner|
Published on December 2, 2009
Creamy, elegant, colorful and delicious creamed white bean and red beet soup served with purées of roasted carrot and parsnip
Other winter vegetable recipes you may enjoy:
Creamy Beet Borscht
Mussorie Mung Beans and Winter Vegetables
Oven-Roasted Winter Vegetables
Audio Accompaniment: Symphony #3 by Henryk Gorecki