Thursday, September 1, 2011

Beet Soup

Ok, harvest season is just starting here in the rocky mountains of Utah. Have I mentioned how much I love fresh home grown vegetables? Not too mention being able to share gardening space with my dad. Which is wonderful because I can plant many more edible plant goodness that I don't have room for in my little gardening space :) Now, there are a few of my friends that know of my love for root vegetables....and one type in particular BEETS! Pickle em, boil em, roast em, mash em. Purple earthy goodness in my book. I do understand that there are quite a few people that don't share my adoration of the little vegetable. I get it. I'm not going to force you to eat them. I am going to ask that you TRY this recipe. Not only is it healthy and full of nutrients. It's so gosh darned easy to make and a great opportunity to have a different spin on using this betalain laden veggie (for anyone interested in the health benefits of beets, this is a GREAT article: Beets.

So here is my recipe for a tasty and easy beet soup dinner.

1 tablespoon olive oil
1/2 cup white or yellow onion diced
1-2 stalks celery diced
2 garlic cloves crushed
6 medium sized beets with the tops removed and diced
2-3 cups beef broth
salt and pepper to taste
In a large pot, warm olive oil then add onion, celery, and garlic. Cook on medium high for 5 minutes. This is an excellent opportunity to prepare your beets ;) Add your diced beets to the pot then add the beef broth. You will want to have enough broth to be an inch above the vegetables (my reasoning for 2-3 cups) since beets can vary in size and volume. Bring broth to a boil, cover, then lower heat to a moderate high. Boil for at least 15 or more minutes, until beets become very tender. Remove from heat and allow to cool slightly. Transfer to a blender and puree until no chunks remain. Pour back in pot then bring to a simmer. Serve topped with sour cream or plain yogurt :)

Now, I have had self proclaimed beet haters tell me they love this soup. Even my sweet husband who refuses to eat beets ask me to make this for them. Don't take my word on it though....try it for yourself :)'s just so pretty to look at ;)


  1. That looks soooooooooooooooo delicious!!! And you made it look sooooooooooooo pretty! :)
    I can't wait to try some!!

  2. Hey, new to your blog and going through old recipes, I found a thing for toasted squash seeds. I just wanted to pass along the way to make super awesome toasted seeds:

    boil them in salt water first. Then, when you roast them with a bit of oil, you don't have random clumps of salt (which I always had). It's 2c water, 1Tbs salt for every half cup of seeds.

    Heartily recommend!

    Also, I just want to say that I love that working with gluten-free diet, you are often going to other cultures that naturally do that. Super awesome.