Monday, December 28, 2009

Reinventing Beet Soup

Vibrant red beets are rich in nutrients and flavor. I've been making comfort soups lately and have developed a new twist on beet soup. The following recipe which I embellished from my former beet soup recipe (which my Mom really loved) is rich, creamy and filled with healthy ingredients.

Red Velvet Beet Soup

Sort of a mix between Russian Borscht and Vegetarian beet/tomatoe/red pepper soup.

• 3 medium fresh beets
• 1 whole head garlic
• 1 small onion, finely chopped
• 1 small jalapeno, finely chopped
• 1 red pepper, finely chopped
• 1 tsp ground ginger
• ¼ tsp honey
• 1 ½ cups vegetable broth
• ½ cup light coconut milk
• 1 – 15 oz can diced tomatoes, pureed in blender

Wash and cube beets. Cut top off head of garlic. Toss both in a tablespoon of EVOO. Spread out on baking sheet lined with non-stick aluminum foil. Bake for 50 minutes @ 350. Check for doneness – both beets and garlic should be soft. Remove from oven – allow to cool. Squeeze garlic out of it’s sleeves and set aside.
In a medium/large pot, sauté onion, jalapeno and red pepper in EVOO until soft. Stir in salt, ginger, honey, both broths and tomatoes. Add beets, roasted garlic. (Add more broth if necessary). Bring to boil, lower heat, simmer for 15 minutes. Allow to cool, then puree half the soup in blender. Mix back into soup pan and re-heat.
Serve with a dollop of sour cream and kosher salt.

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