I found this recipe a long time ago on marthastewart.com and it's one that I go back to again and again. I just swapped out the chicken broth for veggie stock, lessened the onion a bit, and added more water, since I like it thinner. The result is a sweet, low-calorie soup that can be eaten hot or cold, and it's one of the only ways I'll eat beets! I'm really picky about my beets-- I really love beets in this soup and in chip form, and in green juices, but other than those, I haven't found another way for me yet-- I'd love to hear how you like your beets! This soup is especially good with simple accompaniments, like the kale and polenta in the photo-- I just cooked the kale in 1/2 tsp olive oil until it was the wilti-ness I wanted and used about 1 tsp of oil, plus salt and pepper for the polenta and just cooked that over medium high until crispy on the edges.
Here's the recipe!
Pureed Beet Soup
makes 9.5 1 cup servings
- 1 tsp olive oil
- 1/2 large onion, diced
- salt and pepper to taste
- 3 large beets, peeled and diced (about 7.5 cups)
- 2-3 boullion cubes or 2-3 cups veggie stock
- 6-9 cups water
- Add the oil and onions to a soup pot and saute on medium high, adding a little salt and pepper.
- And the beets, veggie stock, and water and bring to a boil. Reduce heat and simmer until beets are tender, about 20 minutes.
- Blend with an immersion or regular blender, in batches if needed, making sure to vent the lid and cover with a towel to allow the heat to escape but so that it doesn't splash you with hot soup if using a regular blender.
- Serve with salt, pepper, and lemon juice. So yummy and really healthy too!
cals per 1 cup: 70kcal | fat: 1.93g | carbs: 11.06g | prot: 2.75g
Look at that pretty beet-pink!