Eosinophilic Esophagitis Friendly Rosemary-Garlic Beet Borscht
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Learn more →Ingredients
4 servings
For the soup
- 1.5 lb beets (about 4 medium), peeled and cut into 1-inch cubes
- 2 tbsp olive oil, divided
- 1 medium yellow onion, roughly chopped
- 4 cloves garlic, smashed and peeled
- 2 medium carrots, peeled and roughly chopped
- 2 stalks celery, roughly chopped
- 2 sprigs fresh rosemary
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- 4 cups bone broth
- 1 cup water
- 1.5 tbsp apple cider vinegar
- 1 tsp salt, plus more to taste
For serving
- ¼ cup full-fat coconut cream, for swirling
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Spread the cubed beets on a rimmed baking sheet, drizzle with 1 tablespoon of the olive oil, and toss to coat. Roast for 25–30 minutes, turning once halfway through, until the edges are caramelized and a fork slides in with little resistance.
- 2
While the beets roast, heat the remaining 1 tablespoon olive oil in a large pot over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until softened and the onion is translucent, about 7–8 minutes.
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