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Beet Soup with Rosemary Oil

Incredibly delicious vegetable soup packed with flavor.

Ingredients
  

For the soup:

  • 6 Large Carrots coarsely diced
  • 1 Bunch of Celery chopped
  • 4 Beets coarsely diced
  • 1 Large Yellow Onion diced
  • 8 c Vegetable Broth store-bought or homemade (if store-bought, avoid added sugar)
  • Salt and Pepper to taste
  • 4 tbsp Olive or other Vegetable Oil

For the Rosemary Oil

  • 2 tbsp Fresh Rosemary finely chopped
  • 1/2 c Olive Oil

Instructions
 

For the Rosemary Oil:

  • Combine olive oil and rosemary in a small jar with a lid, shake and let sit for at least 20mins, or up to two days.

To make Soup:

  • Heat an extra large skillet over medium-high heat and add vegetable oil to the pan.
  • When the oil is hot, add all of the vegetables to the skillet and sauté for about 15-20 minutes, leaving veggies alone long enough to develop browning, but not long enough to burn. When veggies are soft and have developed some nice browning color, add about a 1/2 cup broth to the pan and scrape any browned bits from the bottom of the pan.
  • Transfer veggies and liquid from deglazing into a high speed blender with one cup of vegetable broth and blend until smooth. You may have to do this in batches.
  • Once all the veggies are in puree form, combine veggie puree and the rest of the broth in a pot. Bring soup to a simmer and salt and pepper to taste. Allow the soup to simmer and flavors to combine for about 15-20 minutes, stirring often.
  • Serve the soup in bowls and drizzle each with the rosemary oil. Enjoy!