Sweet Beet Soup

I am very much attracted to pretty colors. Especially when they’re natural. As such, I was very excited when I made this and I got a bright red/pinkish color. Now how often do you get to eat pink soup? I felt like I was in art class, carefully adding white yogurt in order to get the perfect shade of color. Beets are definitely one of those don’t-judge-a-book-by-its-cover things; the outside is just an ugly brown lump. But open it up and BAM! Bright color (side note for first time beet users: do not have anything white laying around unless if you want that bright color all over your towels and clothes). And the taste of this was surprising. Very much like vichysoisse with a sweet aftertaste.

 

Sweet Beet Soup 

Ingredients:

2 medium-large beets

2 onions, chopped

2 cups chicken broth

2 cups water

2/3 cup plain yogurt (If you want a more pink color, add a bit more)

parsley to taste

salt and pepper to taste

Garnish: chives

Directions:

Wrap the beets in aluminum and roast in the oven at 400 degrees for 40 minutes.  Let cool, then peel and cube. Combine beets, onions, chicken broth, and water in a large pot. Bring soup to a boil and then cover with the lid and allow to simmer for 20 minutes. Next, mix in the yogurt (it’s okay if it clumps). Puree the soup with an immersion blender (if you don’t have one, transfer to a blender) until the soup is at the desired smoothness. Stir in the desired amount of parsley, salt, and pepper. Ladle into bowls and garnish with chives.

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6 responses to this post.

  1. I just roasted beets yesterday and had no plans for them! Thanks for this recipe I will definitely try this!

    Reply

  2. Perfect timing then! If you make it, let me now how it turns out 🙂

    Reply

  3. I am so surprised how this turned out. Much sweeter than I expected; almost like a desert! Thanks!

    Reply

  4. I love beet soup! Thanks for the recipe!

    Reply

  5. Love the color! looks so good.

    Reply

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