Last night we had the most amazing Beet Soup for dinner, along with a delicious bowl of Homemade Tabouli. Take some organic produce from your local farmer, along with a vegetable broth and you basically have this soup steaming in your kitchen. Thanks to the beets, the soup is bright red and a thick creamy bowl of goodness. We devoured it right away and were left wishing there were more leftovers to be greedy with it. It’s highly suggested for those cold fall/winter nights when you want something hardy but not too filling that your stomach hurts after dinner.
This recipe I found at Tribes and couldn’t be more thankful. We love beet soup in our household so we have many recipes, this recipe was a bit different thanks to the spices which intrigued me. I have coriander in the house but never know where exactly to use it since it does have a unique flavor. It worked great in this recipe and I was thrilled. Of course, as I always do, I changed the recipe and technique. The original was going to be a bit thinner than I prefer for my soup but I’m sure the flavor would be just as great too.3c red beets, trimmed and diced ¼ tsp salt ¼ tsp ground black pepper 1 tbsp olive oil ½c onion, diced 3c vegetable stock (make sure it’s vegan approved) 3½ tsp allspice 2½ tsp coriander ½ tsp sugar 1 small garlic clove, halved lengthwise, 1 carrot, halved lengthwise 2 inch sprigs of rosemary
1. Mix together the beets, olive oil and salt and pepper. Toss on a roasting pan, line it with aluminum foil first if you don’t want a lot of cleanup. Roast at 500F for around 20 minutes.
2. Sauté ¼ c onion with ½ tbsp water in a medium sized soup pot. Add the roasted beets, the raw of onions, and the rest of the ingredients. Bring to a rolling boil for about 5 minutes. Turn down to a simmer for about 30 minutes.
3. Remove the rosemary sprigs. Add the mixture to a blender and whirl until smooth. You may have to add a little salt and pepper to taste.