Eosinophilic Esophagitis Friendly Gluten Free Chilled Beet Soup

Total time3 hr

Prep time20 min

Cook time40 min

Eosinophilic Esophagitis Friendly Gluten Free Chilled Beet Soup

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Ingredients

4 servings

1 ½ lb beets (about 4 medium), peeled and cut into 1-inch chunks
1 medium yellow onion, roughly chopped
2 cloves garlic, smashed
1 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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4 cups chicken broth
2 tbsp red wine vinegar
1 tsp sugar
1 tsp salt, plus more to taste
½ tsp black pepper

For serving

½ cup sour cream, for serving
Omit this
This ingredient likely doesn’t work for the diet.
2 tbsp fresh dill, roughly chopped (optional)

Instructions

1
Heat the olive oil in a large saucepan over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute.
2
Add the beets and chicken broth to the saucepan. Bring to a boil over high heat, then reduce to a steady simmer. Cook, partially covered, until the beets are completely tender and yield easily when pierced with a fork, 30 to 35 minutes.

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