Roasted Beet Soup with Crème Fraîche

Roasted Beet Soup with Crème Fraîche

I found a lots of beets at the Farmers Market these days. Yes, they were beautiful, and there were everywhere, but I did not know what to do with them. I resisted cooking with them for the longest time because of that. Yes, you are right to say that I was scared of this veggie.

Finally, I decided that the wait was over, and I needed to get my hands-on this beautiful veggie. I couldn’t hide from them any longer!!! I also found this purple kohlrabi at the Farmers Market, so I decided to face my fear with these two veggies at the same time. O-M-G!!!

Don’t be alarmed by the color of the soup (like my hubby). This red-violet color soup is beautiful and delicious. Why do I dare say that? Because my hubby, who hated beets, ate this soup, and said, “it’s actually pretty good.” So, I’m quite sure I aced this recipe test. I hope you make it, so you can be the judge of that.

Roasted Beet Soup with Crème Fraîche

Ingredients

  • Finally, I decided that the wait was over, and I needed to get my hands-on this beautiful veggie. I couldn’t hide from them any longer!!! I also found this purple kohlrabi at the Farmers Market, so I decided to face my fear with these two veggies at the same time. O-M-G!!!
  • 2 pounds beets (combination of red, gold and chioggia beets)
  • 3 turnips (about 10 oz.), peeled and cut into 1-inch pieces
  • 2 purple kohlrabi, peeled and cut the soft part into 1-inch pieces (option)
  • 1 medium onion, thinly sliced
  • 2 cloves garlic, chopped
  • 1 butternut squash, peeled and cut into 1-inch pieces
  • 5 + 1/2 cups chicken broth
  • 1/3 cup buttermilk
  • 3 tablespoons parmesan cheese
  • 1-2 tablespoons red wine vinegar
  • salt & pepper, to taste
  • 2 tablespoons olive oil (or more), if needed
  • Crème Fraîche & microgreen, to serve
Read the whole recipe on Circa Happy