Roasted Beet Soup with Ginger & Wasabi Cream
Serves 4-6

Ingredients


4 medium beets, scrubbed and ends trimmed, chopped
1 large onion, chopped 1 (3-inch) knob ginger, scrubbed and sliced
3 garlic cloves, finely chopped
6 cups water
Kosher salt and black pepper to taste
4 ounces fresh goat cheese
1 tablespoon wasabi paste
Juice of 1 lemon
1 tablespoon snipped chives (for garnish)

Instructions

  1. Put the beets, onion, ginger, and garlic in a large stockpot with the water and bring to a boil. Turn down the heat and simmer for 45 minutes to 1 hour until beets are soft.

  2. Puree the cooked vegetables using an immersion blender or in batches in a blender or food processor.

  3. Season with salt and pepper as desired.

  4. To make the wasabi cream, whisk the goat cheese, wasabi paste, lemon juice, and up to 1 tablespoon of water as needed for desired consistency. Season with salt and pepper as desired.

  5. Ladle the beet soup in bowls. Drizzle wasabi cream on top and garnish with freshly snipped chives just before serving.

←BACK TO ANNIE’S KITCHEN