Eosinophilic Esophagitis Friendly Roasted Beet Soup with Fresh Herbs

Total time1 hr 15 min

Prep time20 min

Cook time55 min

Eosinophilic Esophagitis Friendly Roasted Beet Soup with Fresh Herbs

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Ingredients

4 servings

For the soup

1 lb beets (about 3 medium), peeled and cut into 1-inch cubes
2 tbsp olive oil, divided
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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1 medium yellow onion, diced
2 medium carrots, peeled and diced
2 cups green cabbage, thinly sliced
4 cups vegetable broth
1 tbsp apple cider vinegar
1 tsp dried thyme
1 tsp dried dill
1 tsp salt, plus more to taste

For serving

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

Instructions

1
Preheat the oven to 400°F (205°C). Spread the cubed beets on a baking sheet, drizzle with 1 tbsp of the olive oil, and toss to coat. Roast for 25–30 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 over medium heat until shimmering. Add the diced onion and carrots and cook, stirring occasionally, until the onion is softened and translucent and the carrots have begun to soften, about 7–8 minutes.

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