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.
- 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...
- Heat your fat or oil in a stock pot
- Add onions and saute for 2-3 minutes
- Add beets and saute with onions for 3-4 minutes
- Add stock
- Bring to boil
- Skim any foam that rises to the top (these are impurities from the food)
- Add vinegar
- Lower to simmer and cook for 20 minutes or until soft enough to puree
- Add salt & pepper to taste
- Let cool for 5 minutes before blending
- Using an immersion blender, blend soup until you reach desired consistency. I alternate between making mine more chunky and more creamy.
- Top with nuts or seeds of your choosing. I like chopped walnuts or pumpkin seeds.