Best-Ever Beetroot Soup
I got a box from Door-to-Door Organics! It was the Groupon deal of the day recently, so I got a box for half price, only $13! It was so nice, I might actually subscribe.
My box included a bunch of beets, so I decided to make a recipe I’ve been meaning to try for a while: Best-Ever Beetroot Soup from the You Are What You Eat Cookbook by Dr. Gillian McKeith. It was Wednesday wine, dinner, and Scrabble night with my BFF, and she just happens to be a beet fiend! My Dad and a couple of vegan friends joined us as well. It was way too much fun for a Wednesday night.
Anyway, Dr. McKeith says that this recipe is perfect if you are tired/anemic, since beets are a good source of iron and other minerals. I didn’t know that; I just knew that they’re delicious! I did modify the recipe by putting everything in the slow cooker for 6 hours instead of making it on the stove.
Best-Ever Beetroot Soup
1 tbsp olive oil (I omitted this)
1 onion, peeled and chopped
1 garlic clove, peeled and chopped
2 celery stalks, trimmed and sliced
1 large parsnip, trimmed, peeled and grated
6 small beetroot, trimmed, peeled and grated
1 wheat-free vegetable stock cube and 1 tsp wheat-free vegetable bouillon powder (I omitted these and used 4 cups of my homemade veggie broth, plus enough water to just cover the veggies)
1 tbsp apple cider vinegar
1 sweet potato, peeled and diced (I used a garnet yam)
I also added 2 shredded carrots
1/3 of a cucumber, peeled and diced
2 tbsp finely chopped fresh dill
1. Place the oil, onion, garlic, and celery in a large saucepan with 3 tablespoons of water. Cook over a moderate to low heat, stirring frequently, for 3-4 minutes, until soft but not coloured. *I skipped this step and just threw everything in the Crock pot raw. Check out these great colors:
2. Add the parsnip, beetroot, stock cube and bouillon powder to the pan with 1.25 litres cold water. Bring to the boil, then lower the heat and simmer for 30 minutes *(or just throw it all in a slow cooker, along with the sweet potato, and cook on low for about 6 hours).
3. Stir in the vinegar and sweet potato and continue to simmer for 10 minutes or until the vegetables are tender when pierced with a knife.
4. Ladle into warmed soup bowls and serve garnished with the diced cucumber mixed with the dill.
This was light and fresh tasting and easy to make (especially since I used my food processor for all of that shredding). It made about 10 servings, and the leftovers kept well for lunches throughout the week.
1 onion: $0.75
1 garlic clove: $0.10
2 celery stalks: $0.50
1 large parsnip: $0.36
6 small beetroot: $1.00
1 tbsp apple cider vinegar: $0.08
1 sweet potato: $0.86
2 carrots: $0.17
1/3 of a cucumber: $0.33
2 tbsp finely chopped fresh dill: $0.50