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Beet Soup

Recipe: Beet Soup

Beet Soup

This soup was created by Deborah Madison, one of the best cookbook writers for vegetarians (as well as for those of us who aren’t vegetarian, but are passionate about vegetables).

Ingredients:

The Stock

  • 1 tablespoon olive oil
  • 1 cup leek greens and root
  • 1 medium onion, carrot, and celery rib, chopped
  • 3 bay leaves
  • Pinch of thyme and oregano
  • 3 garlic cloves, smashed
  • Stems from 1 bunch of red beets
  • Handful of lentils
  • 1 teaspoon salt

The Soup

  • 1 tablespoon each oil and butter
  • 3 small leeks, white part only
  • 1 onion and 1 red pepper, diced
  • 2 thin carrots, thinly sliced
  • 3 medium beets, peeled and diced
  • 3 bay leaves
  • ½ teaspoon oregano
  • Hefty pinch of allspice
  • 1 large clove garlic, minced
  • 1 tablespoon brown sugar
  • 1 15-oz can diced tomatoes, or fresh
  • Beet greens, chopped

Directions

  1. For stock, heat oil in pot, add leek greens and root, onion, carrot m celery, garlic, and herbs. Cook over high heat until vegetables start to color. Add rest of ingredients and 6 cups of water. Bring to boil, then simmer for only 30 minutes. Add additional trimmings as you prepare ingredients for soup.
  2. Meanwhile, heat oil and butter in soup pot. Add vegetables, minus beet greens, bay, oregano, allspice and garlic. Cook over medium heat for 12-15 minutes. Add 1 teaspoon salt and the sugar. Strain stock into pot. Simmer until beets are tender, 20-25 minutes. Use immersion blender to purée if desired.
  3. Cook beet greens in a little water with salt and pepper. Serve soup with a clump of greens and a dollop of sour cream. Great hot or cold.

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