A Simple Beet Soup

//With their deep, otherworldly color, beets remind me that there is mystery and wonder in the world. In this dish, the beets are paired with just a few, quality ingredients.  The beautiful color of the beets is complimented by the bright and light flavor of this simple, but luxurious, soup.

Beet Soup

Serves 6

A few glugs of Olive Oil

1 Large Onion, coarsely chopped

3 cloves of garlic, chopped

3-4 Large Red Beets, cut into 1 inch cubes

Vegetable or Chicken Broth

Salt and Pepper throughout

Juice of 1 Lemon

In a large pot, heat olive oil over medium heat.  Add onions and season with salt.  Cook until softened, about 5-7 minutes. Add garlic and cook for a few more minutes.

Add beets to pot and season with salt and pepper.  Add in broth, enough to cover.  Bring to a boil, and then reduce to medium heat and let simmer.  Cook until beets are tender, about 20 minutes.

Puree broth and vegetables in an immersion blender or a regular stand-up blender until smooth.  If the consistency is too thick, add some more broth or water.  Add salt and pepper to taste, and finish with some fresh squeezed lemon juice.  

//Cook’s Note:  If you buy beets with the tops on, do not throw them out.  Beet greens are full of nutrients like iron, potassium, and folic acid.  Chop them up and use them in a grain bowl, or saute them in olive oil and garlic and have them as a tasty side dish.