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The Golden Globes Served An All-Vegan Soup & We Have The Recipe For You

It's chilled and creamy but warning, it takes way too long to make! Winner of the night, Joaquin Phoenix

Golden Beet Soup

2 Tbsp. extra-virgin olive oil

2 ½ lbs. golden beets, peeled and chopped into 1/2-in. pieces (6 cups), green tops reserved

1 medium yellow onion, roughly chopped (2 cups)

2 medium carrots, peeled and roughly chopped (1 1/2 cups)

4 garlic cloves, roughly chopped

½ cup dry white wine

1 (48-oz.) container vegetable stock

1 cup water

1 tsp. orange zest plus ½ cup fresh juice (from 2 oranges)

1½ tsp. kosher salt

¼ cup chopped roasted salted pistachios

1. Heat oil in a large pot over medium. Add beets, onion and carrots. Cook, stirring occasionally until onion starts to caramelize, 15 to 18 minutes. Add garlic; cook, stirring constantly, until fragrant, 1 minute. Add wine, and use a wooden spoon to scrape up browned bits from the bottom. Add stock and water. bring to a boil over medium; reduce heat to medium-low. Cover and cook until the beets are very tender, about 1 hour. Remove from heat; let cool 20 minutes.

2. Puree cooled soup in a blender until smooth; water can be added for desired consistency. Return puree to pot. Stir in orange zest, juice, and salt. Chill 30 minutes or until ready to serve.

3. Thinly slice beet green tops. Ladle soup into bowls, and sprinkle with greens and pistachios. Drizzle with more olive oil, if desired.

Serves: 4

The Golden Globes Vegan Menu

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