Spicy Golden Beet Soup- Vegan

Spicy Golden Beet Soup

I picked up some beautiful golden beets at a local produce market. I wanted to do something fun with them. Since it is chilly, I opted to make a soup. Since a vegetarian friend was stopping by, I decided to make the soup vegan.

I added other veggies to add more flavor- and a generous amount of hot sauce. The soup has a nice kick of heat- perfect for a chilly evening. This soup can also be served chilled- so it works no matter the weather.

I used my immersion blender to puree the soup. That way, I didn’t have to remove the hot soup from the pot to puree it. Using a blender is fine, but be careful when pureeing a hot liquid. It will splash up in the blender.

To prevent a mess and possible burns, remove the center piece of the blender lid. Place lid on the blender. Place a folded kitchen towel over the hole when blending. That way, when the liquid splashes up, the towel will prevent it from going everywhere. Also, don’t try to mix too much at a time. Several smaller loads are easier.

The 2 quarts of stock should be plenty, but depending on how much your soup cooks down, you might need a little more. How thick you like your soup is a personal preference. If you like a thicker soup, use less stock, or allow it to cook down more. Once the soup is pureed, you will know. You can adjust the thickness once the soup is pureed.

While this version is vegan, you can serve sour cream on the side, for those who like sour cream with beet soup.

 

 

Spicy Golden Beet Soup

 

4 T. oil

2 onions, chopped

5 carrots, peeled and sliced

3-4 golden beets, peeled and cubed – about 2 lbs.

1 medium cauliflower, chopped

8 c. vegetable stock – you might need a little more- if finished soup is too thick

1 c. tomato sauce

2 T. Tuscan seasoning* recipe follows

¼-⅓ c. Sriracha sauce- or to taste

handful of fresh parsley

Salt and pepper to taste

 

 

In large pot, heat oil and cook onions until tender. Add carrots and cook a few minutes longer. Add remaining vegetables, stock, and seasonings (except the parsley) and simmer, covered for an hour or longer. Add the parsley, then puree soup in a blender in batches until smooth. You can also use an immersion blender to puree the soup. Return to pot and add more stock, if needed. Adjust seasonings and serve. Makes a lot of soup – but freezes well.

 

*Tuscan Seasoning

½ c. dried basil

½ c. dried oregano

½ c. dried marjoram

3 T. dried minced onion

2 T. dried minced garlic

2 T. dried rosemary

2 T. dried parsley

1 t. crushed red pepper

 

Combine all ingredients and store in an air tight container. Use this blend in tomato sauce or other Italian dishes.