Spiced Beet and Tomato Soup

Spiced Beet and Tomato Soup

I had picked up some beautiful fresh beets at the market over the weekend. Since it’s was 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 home canned tomatoes. Adding the tomatoes was a last minute decision that worked out really well. The tomatoes added just the right amount of tart/sweet flavor.  The color was pretty, too.

I know beets aren’t everybody’s favorite, but I love them. I love how they taste.  I love the color. I love how everything I cook with beets turns out the most gorgeous color.

I don’t, however, love the way my kitchen looks whenever I cook with beets. It’s like something out of a crime scene. Not blaming the beets. Just wondering how it is I can clean up everything, then walk in the kitchen the next day and find flecks of red all over?

Here is the soup recipe. It was a small bunch of beets, so I just made a small batch of soup, but it could easily be doubled.

Spiced Beet and Tomato Soup

1 bunch beets, about 1 lb.

oil

1 onion, chopped

1 t. cumin seeds

1 t. fennel seeds

3-4 c. stock- I used chicken

1 potato, cubed

1 pint canned tomatoes – or 2 c. diced tomatoes – or 14 oz. can of diced tomatoes

1t. dill

1/4 t. cayenne, or to taste

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. Add seeds and cook until they are toasted and onions are golden.  Peel and cube the beets. Add to the onions along with the stock, potatoes and tomatoes and cook until potatoes 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 seasonings. Cook until greens are tender, about 5 minutes. Adjust seasonings and serve. Serves 3-4.