Golden Beet Borscht with Goat Cheese and Almonds
Serving size: 6
- 3 tablespoons olive oil
- 2 large yellow beets, peeled and diced into large chunks
- 3 carrots, peeled and diced into large chunks
- 3 stalks of celery, diced into large chunks
- 6 cloves of garlic, whole
- 8 sprigs of thyme, tied into a bundle with a little twine
- 5 cups low-sodium vegetable stock
- 1 bay leaf
- 3/4 cup unsweetened almond milk
- 3 tablespoons apple cider vinegar
- 1 teaspoon turmeric
- 2 tablespoons butter
- 4 ounces of goat cheese, crumbled
- 2 tablespoons chopped chives
- ¼ cup toasted almonds, chopped fine in a food processor
- salt and pepper to taste
- In a large pot, the olive oil over medium-high heat. Add the beets, carrots, and garlic to the pot. Season with salt. Sauté for five minutes, stirring occasionally, or until the beets start to get a little brown and turn slightly soft.
- Add the celery, the onions, and the thyme. Sauté for five more minutes, stirring occasionally, to soften the rest of the vegetables.
- Add the vegetable stock and bay leaf to the pot and bring to a boil. Reduce to a simmer, simmer uncovered for 45 minutes, checking periodically, be sure that the vegetables are fork tender.
- Remove the pot from the heat and take out the thyme and bay leaf. Use a ladle to transfer the vegetables and liquid into a blender. Add the almond milk, vinegar, turmeric, and butter to the blender. Carefully blend until smooth. Work in small batches if necessary.
- Once all the soup is blended, transfer into containers and allow to chill for 2-3 hours. Remove from the fridge, season to taste with salt and pepper. Serve chilled, topped with the crumbled goat cheese, chopped chives, and toasted almonds.
Special note from the recipe creator, Jared Kent:
“This is a great recipe for head and neck cancer patients and survivors because it demonstrates that soft, healthy foods can still be full of great flavors. With beets, carrots, onions, garlic, and turmeric, this soup is loaded with great vitamins, minerals, antioxidants, and other nutrients. Not only that, but it’s a pleasure to look at and eat, the tangy goat cheese, nutty toasted almonds, and sharp chives all play along perfectly with the bright yellow, sweet, earthy beets. Finally, this dish is served cold and is blended to a smooth perfection and served chilled so it’s nice and easy to eat.”
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