Beet Soup

We’re arriving at that time of year when a steaming bowl of soup is just what’s needed. This recipe for Beet Soup is from Dog Hollow Farm and they shared it in the publication “From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce-Third Edition.” This is published by the Madison Area Community Supported Agriculture Coalition (Jones Books, 2004.)

Servings: 4-6

4 large beets
1 large potato
other vegetables: whatever you may have on hand, such as celery, spinach, carrots, kale, chard, etc.
1 large onion
salt and pepper to taste
plain yogurt

1. Wash all vegetables and cut into chunks. Place in large steamer over boiling water; steam until very soft.
2. Using the water from the steamer, and any other stock or water as needed, blend cooked vegetables in blender in batches, until very smooth and thick.
3. Return to pot; heat gently (simmer) to avoid sticking. Add salt and pepper.
4. Serve each bowl with a generous portion of yogurt in center of soup.

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