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Spring… Days are filled with sunny walks, whispering breezes and playing around in the crumbly earth.

 

A few weeks ago I had mentioned this beet root soup to you and here it is. Soups and other cool weather foods are slowly being replaced with lighter recipes.

 

Here at home the garden slowly emerges and by some sudden magic is filled with abundance. Alliums are pushing their way towards the sky and blankets of ground covers stretch far and wide.  I love spring; everything takes on a new attitude. New vegetables break out into the market stands and appetites are excited to be tantalized by fresh experiences.

 

Earthy beets, sweet seductive carrots and creamy Japanese sweet potatoes all made it into this wonderful light soup.

And the color, so vibrant!

 

Continue below for the recipe and have a great weekend.

Beet Root Soup Recipe [Serves 4]

2 Tablespoons coconut oil

1 ½ cup leeks, halved & finely julienne

1 large garlic clove

3 beets, peeled & chopped [approx. 2 cups]

1 Japanese sweet potato, peeled & chopped [approx. 1 cup]

2 medium carrots, peeled & chopped [approx. ½ cup]

1 herb bouquet [2 parsley springs, 2 thyme sprigs, 1 bay leaf wrapped in a leek leaf & tied with twine]

5-6 cups chicken stock -or- vegetable stock

Sea salt & freshly ground black pepper to taste.

1. Sauté leeks in coconut oil on medium to low heat until tender.

2. Add garlic and cook for a few minutes, just to cook out the raw garlic flavor.

3. Add remaining ingredients and bring to a gentle simmer.

4. Cover and continue to cook until everything in tender.

5. Remove herb bouquet and puree soup.

6. Season with salt and pepper and serve with a little touch of cream or crème fraîche.

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