RECIPE: Pureed Beet Soup

I made this last week and it was heavenly.  Rich, filling, sweet, and such a gorgeous color.  The pic above doesn't do it justice.

This recipe provides a great framework for creating delicious, easy and nourishing soups with a variety of veggies.  You could easily sub winter or summer squashes, carrots, cauliflower, sweet potato and a combination of these.

Ingredients:

  • 1-2 Tablespoons butter, ghee, coconut oil or olive oil.  Any of these will do and will all impart a slightly different and delicious flavor.
  • 1 large onion, thinly sliced
  • 3 medium or 2 large beets, cubed.  The pieces don't have to be uniform.
  • 8 cups stock.  I recommend beef stock or chicken stock.  I made this with homemade, gelatinous, marrow-filled beef bone broth so it was really rich and I actually did have stock, half water.  For a standard stock, I'd recommend doing all stock.  You can always use water as a base, but it won't be nearly as rich or flavorful.
  • 1 tablespoon vinegar.  You can use apple cider vinegar, ume plum vingar, wine vinegar, etc. Vinegar adds more layers of flavor to a soup.
  • Salt and pepper to taste
  • 1 teaspoon fresh or 1 tablespoon dried thyme, optional
  • nuts or seeds of your choice to top, optional
This soup couldn't be easier...
  1. Heat your fat or oil in a stock pot
  2. Add onions and saute for 2-3 minutes
  3. Add beets and saute with onions for 3-4 minutes
  4. Add stock
  5. Bring to boil
  6. Skim any foam that rises to the top (these are impurities from the food)
  7. Add vinegar
  8. Lower to simmer and cook for 20 minutes or until soft enough to puree
  9. Add salt & pepper to taste
  10. Let cool for 5 minutes before blending
  11. Using an immersion blender, blend soup until you reach desired consistency.  I alternate between making mine more chunky and more creamy.
  12. Top with nuts or seeds of your choosing.  I like chopped walnuts or pumpkin seeds.
  13. ENJOY!
Note: a dollop of sour cream would be great on this soup!

 

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