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Beet Soup

It’s the holiday season and I’ve partnered up with KitchenAid to share one of my favorites: Beet Soup with an Asian spin. This soup comes together in a matter of minutes with a little help from the KitchenAid® Pro Line® Series Blender 

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It’s their latest blender and it’s uh-mazing! It has three pre-set AdaptiBlend™recipe programs: smoothies, juices and soup. Naturally I used the soup setting and it was blitzed in a matter of seconds. I love that this blender has a Thermal Control Jar to keep things nice and hot, but more importantly, the double walls helps to prevent any burns when handling hot soups like this.

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A few more things I love:

  • It has three pre-set AdaptiBlend™ recipe programs: smoothies, juices and soups
  • 4 horsepower motor easily crushes through things like ice and frozen fruits.
  • The patented asymmetric blades blends at four different angles so everything comes out smooth and consistent – no lumps and no chunks.
  • It has a self cleaning mode, so no more trying to clean around the blades and cutting yourself up!

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Now if only handling the holidays had a few pre-set modes and some mechanism to make awkward dinner conversation more smooth and consistent. Ah well, at least the menu is coming together and this soup is going on the menu (sans the Asian seasoning).

But before we part, fun news: psssst .  . . I’m doing a giveaway with KitchenAid for this very blender over on my
Instagram (@bakersroyale_naomi). Head over there to see the rules and play along.

**This post is in collaboration with KitchenAid. They provided the blender, however; all thoughts and opinions are my own.

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Beet Soup

Yield: Serves 4

Ingredients:

  • 1 tablespoons butter
  • 4 greens onions chopped
  • 3 garlic cloves, sliced
  • 4 lemongrass stalks, white parts only, chopped
  • 11/2 teaspoons grated ginger
  • 1/2 teaspoon Chinese 5-spice seasoning
  • 2 cups water
  • 1 cup chicken broth
  • 1 lb. cooked beets (boiled or roasted until fork tender)
  • salt and pepper
  • yogurt
  • rice seasoning
  • watercress

Directions:

Heat the butter in a saucepan over medium heat. Add the green onions, garlic, lemongrass, ginger and 5-spice seasoning, cook for 3-4 minutes or until fragrant. Add the water and chicken broth to a boil. Add the beets and lower heat, let simmer for 10 minutes. Poor mixture into blender and blitz until smooth. Season with salt and pepper to taste. Ladle into bowls and serve with a dollop of yogurt, sprinkling of rice seasoning and a handful of watercress.