Low Iodine Roasted Beet & Mushroom Borscht
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Learn more āIngredients
4 servings
For the soup
- 1 lb beets (about 3 medium), peeled and cut into Ā½-inch cubes
- 2 tbsp olive oil, divided
- 8 oz cremini mushrooms, sliced
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 stalks celery, diced
- Ā½ small head green cabbage, thinly shredded (about 2 cups)
- 5 cups bone broth
- 2 tbsp apple cider vinegar
- 1 tsp fresh ginger, grated
- 1 tsp turmeric
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp salt, plus more to taste
For serving
- 2 tbsp fresh dill, roughly chopped (optional)
- coconut cream, for serving (optional)
Instructions
- 1
Preheat the oven to 400Ā°F (205Ā°C). Spread the cubed beets on a baking sheet, drizzle with 1 tbsp of the olive oil, and toss to coat. Roast for 25ā30 minutes, turning once halfway through, until the beets are tender when pierced with a fork and the edges are beginning to caramelize.
- 2
While the beets roast, heat the remaining 1 tbsp olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until softened and the onion is translucent, about 7ā8 minutes.
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