beet soup

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. 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.

Hot or Cold “Pink” Soup

Hot or Cold Beet “Pink” Soup

Since I had some fresh beets, I decided to make this soup. It is a favorite soup of mine – but perfect for this time of the year. One day we are wearing sweaters- the next day- we are the “sweaters”, so to speak. I am enjoying my soup warm and steamy one day- chilled the next.

That is one of the nice things about this recipe. This soup is good, what ever temperature you serve it.

It is also a pretty soup. The color is so beautiful. A friend came over and I offered her a bowl. When I set it down in front of her she said, “Wow, this is really pink soup.”

People seem to have strong opinions about beets. They either love them or hate them. I love them and I enjoy them in soups, salads, relishes,  casseroles and more. The earthy flavor really appeals to me and the color is a delightful bonus. I added some extra veggies for more flavor and sour cream for a tart, creamy flavor and texture element. The result was a very tasty dish that is also sort of striking to look at.

Hot or Cold Beet Soup

6 or 7 small beets – or 3 large beets

2 T. olive oil

1 large onion, chopped

2 carrots, peeled and chopped

1 rib celery, chopped

3 medium potatoes, peeled and chopped

6 cups stock- I used chicken but vegetable stock or beef stock would also work

2 t. dill weed

salt and pepper to taste

1 c. sour cream- or a little more if you like

Cut beets off of their stems- leaving about 2 inches attached- this will reduce bleeding and retain more color in the beets.  Place beets in a pot of water deep enough to cover them and cook until the beets are just getting tender, about 20 minutes – longer for larger beets. Remove and place in cold water. Once the beets are cool enough to handle trim off the stems and slip off the skins. Cut the beets into chunks and set aside. In soup pot heat the oil and cook the onion until tender. Add the carrots and beets and cook a few minutes longer. Add the rest of the vegetables, stock, dill and simmer, covered, until vegetables are very tender. This will take at least 30 minutes- but cooking longer is better- around an hour.  Puree the soup. To add the sour cream place sour cream in a bowl and add a ladle full of the hot soup to the sour cream, whisking until smooth. Add another ladle or two of the soup and whisk again. Return sour cream mixture to the soup. By warming the sour cream gently you prevent it curdling. Adjust seasonings and serve right away, or refrigerate and serve cold.  Serves 6-8. Freezes well.

Hot or Cold Beet Soup

Hot or Cold Beet Soup

Since I have a large quantity of beets, I decided to make this soup. It was 92 degrees yesterday, so I enjoyed my beet soup chilled. Tomorrow, when it is much cooler, I will warm it up, before eating.

That is one of the nice things about this recipe. This soup is good, what ever temperature you serve it.

It is also a pretty soup. The color is so beautiful. A friend came over and I offered her a bowl. When I set it down in front of her she said, “Wow, this is really pink soup.”

People seem to have strong opinions about beets. They either love them or hate them. I love them and I enjoy them in soups, salads, relishes,  casseroles and more. The earthy flavor really appeals to me and the color is a delightful bonus. I added some extra veggies for more flavor and sour cream for a tart, creamy flavor and texture element. The result was a very tasty dish that is also sort of striking to look at.

 

 

Hot or Cold Beet Soup

6 or 7 small beets – or 3 large beets

2 T. olive oil

1 large onion, chopped

2 carrots, peeled and chopped

1 rib celery, chopped

3 medium potatoes, peeled and chopped

6 cups stock- I used chicken but vegetable stock or beef stock would also work

2 t. dill weed

salt and pepper to taste

1 c. sour cream- or a little more if you like

Cut beets off of their stems- leaving about 2 inches attached- this will reduce bleeding and retain more color in the beets.  Place beets in a pot of water deep enough to cover them and cook until the beets are just getting tender, about 20 minutes – longer for larger beets. Remove and place in cold water. Once the beets are cool enough to handle trim off the stems and slip off the skins. Cut the beets into chunks and set aside. In soup pot heat the oil and cook the onion until tender. Add the carrots and beets and cook a few minutes longer. Add the rest of the vegetables, stock, dill and simmer, covered, until vegetables are very tender. This will take at least 30 minutes- but cooking longer is better- around an hour.  Puree the soup. To add the sour cream place sour cream in a bowl and add a ladle full of the hot soup to the sour cream, whisking until smooth. Add another ladle or two of the soup and whisk again. Return sour cream mixture to the soup. By warming the sour cream gently you prevent it curdling. Adjust seasonings and serve right away, or refrigerate and serve cold.  Serves 6-8. Freezes well.

 

Very Pink Soup

Very Pink Soup

Very Pink Soup

I had planned on just calling this recipe beet soup or maybe pureed beet soup. Then a friend came over and I offered her a bowl. When I set it down in front of her she said, “Wow, this is really pink soup.” After that I couldn’t name it anything else.  People seem to have strong opinions about beets. They either love them or hate them. I love them and I enjoy them in soups, salads, relishes,  casseroles and more. The earthy flavor really appeals to me and the color is a delightful bonus. I made this soup using a large bunch of beets I picked up at a produce market. I used the beets in the soup and I used the greens in the little dumplings. The result is a very tasty dish that is also sort of striking to look at.

Very Pink Soup

1 bunch beets- mine had 3 large beets

2 T. olive oil

1 large onion, chopped

2 carrots, peeled and chopped

1 rib celery, chopped

3 medium potatoes, peeled and chopped

6 cups stock- I used chicken but vegetable stock or beef stock would also work

2 t. dill weed

salt and pepper to taste

1 c. sour cream- or a little more if you like

Cut beets off of their stems- leaving about 2 inches attached- this will reduce bleeding and retain more color in the beets. Reserve greens for the dumplings. Place beets in a pot of water deep enough to cover them and cook until the beets are just getting tender, about 30 minutes. Remove and place in cold water. Once the beets are cool enough to handle trim off the stems and slip off the skins. Cut the beets into chunks and set aside. In soup pot heat the oil and cook the onion until tender. Add the carrots and beets and cook a few minutes longer. Add the rest of the vegetables, stock, dill and simmer, covered, until vegetables are very tender. This will take at least 30 minutes- but cooking longer is better- around an hour.  Puree the soup. To add the sour cream place sour cream in a bowl and add a ladle full of the hot soup to the sour cream, whisking until smooth. Add another ladle or two of the soup and whisk again. Return sour cream mixture to the soup. By warming the sour cream gently you prevent it curdling. Adjust seasonings and serve as is or with the beet green dumplings.  Serves 6-8. Freezes well.

While the soup is cooking prepare dumplings.

Beet Green Dumplings

1 bunch of beet greens

2 eggs

1/4 c. milk, cream or half and half

2 t. baking powder

1 t. salt

1 t. hot sauce

1/2 t. nutmeg

1 1/2 c. flour- may need a little more or less depending on how many greens you start with.

Rinse greens and chop off the stems. Place stems in a pot of boiling water for 3-4 minutes. add the greens and cook 3 minutes longer.. Drain greens and stems let them cool down. I didn’t squeeze all the liquid out of them, I just let them drain well. Place greens and stems in a food processor and process until very fine. Add the eggs and the rest of the ingredients, except the flour and process until pretty smooth. Add the flour and pulse until blended. Mixture should be a thick batter. It will be a pretty pink color with flecks of green in it- but it cooks to a paler lilac sort of color.

To cook the dumplings- bring a large pot of water to a boil. I wanted small dumplings so I placed the batter in a sturdy plastic bag and cut the tip off one corner. The hole was the diameter of a pencil. Holding the bag over the pot of boiling water I squeezed the batter into the boiling water. I did it in batches- only cooking about a third of the batter at a time. They will come to the surface and need about 3 minutes to cook in all. Remove with a slotted spoon and continue to cook the rest of the batter. So they wouldn’t get sticky I put them in a colander and rinsed them in cool water. If I were going to use them right away I would just have drizzled a little olive oil over them.

Beet and Tomato Soup

Beet and Tomato Soup

Beet and Tomato Soup

I had a bunch of fresh beets in my fridge and since it’s a little cool today I thought I’d make soup with them. I took inspiration from what I had on hand including onions, potatoes and tomatoes. Adding the tomatoes was a last minute decision and it worked out really well. The tomatoes added just the right amount of tartness/sweetness.  I didn’t add the dollop of sour cream I would normally add. It would make a nice topper for the soup, though. Here is the recipe. It was a small bunch of beets so I just made a small batch of soup, but it could easily be doubled.

 

Beet and Tomato Soup

1 bunch beets, about 1 lb.

oil

1 onion, chopped

3-4 c. stock- I used chicken

1 potato, cubed

2-3 medium tomatoes, peeled and cubed

1 t. dill

salt and pepper to taste

Wash beets and trim leaving about 1 inch of the stem attached. Reserve greens.  Place beets in a saucepan of boiling water and simmer for about 20 minutes. Remove beets and cool in cold water until you can handle them. While beets are cooling, cook onion in oil until tender. Peel and cube the beets. Add to the onions along with the stock, potatoes and tomatoes and cook until veggies are tender, about 15 minutes. Rinse and chop up about 1 cup of the beet greens and add them to the soup along with the dill. Cook until greens are tender, about 5 minutes. Adjust seasonings and serve. Serves 3-4.

 

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