Nickel Allergy Friendly Rosemary-Garlic Beet Borscht

Total time1 hr 15 min

Prep time20 min

Cook time55 min

Nickel Allergy Friendly Rosemary-Garlic Beet Borscht

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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
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, 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
Omit this
This ingredient likely doesn’t work for the diet.
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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