Beet Soup Recipe

January 8th, 2008

Healing Soup Series 1 of 3: Beet Soup Recipe

If you are looking for a way to give your body a fighting chance during this cold season be sure to eat foods rich in vitamins A, C and E. I came across these recipes last December, compliments of Yoga Journal (Issue 199) and LOVE them! In this first segment you will find a Beet Soup Recipe , segment 2 will feature an Immune Booster Soup Recipe , and 3 a Garlic and Spinach Soup Recipe .

Although some aren't opposed to smoking some weed, fewer would think of eating one - particularly beets. I know, beets? Yes and I encourage you to give them a chance, from the moment I tried this beet soup recipe it has become a favorite of mine...and I didn't even like beets! What better time to try them, afterall, they are in season, not to mention that viruses are running rampant this time of year.

Beet Soup Recipe

Beets have tremendous health benefits, that is assuming you eat them fresh or raw. Heating them usually decreases their antioxidant power, but they're so packed with minerals and vitamins that eating this beet soup warm will still provide you with plenty of benefits. Beets are one of the best sources for both folate and betaine. Together these two nutrients can decrease your risk of heart disease. Not only that, but the natural pigments are proven to help fight cancer. I know you wouldn't think so from their rugged exteriors but these root vegetables are naturally sweeter than any other.

Beet Soup Ingredients

1 medium onion, peeled and chopped
2 tablespoons olive oil or butter
3-4 large beets (about 1-1/2 pounds) rinsed, peeled and cubed
4 cups water or vegetable stock
Lemon juice. to taste
Kosher salt, to taste
Plain yogurt or sour cream, to garnish
Dill, to garnish

Making Beet Soup

1. In a heavy 4-quart pot over medium heat, saute onion in butter or oil until soft, about 5 minutes. 2. Add beets and saute for another 5 minutes.

3. Add water or stock. Bring to a boil and skim foam from the top. Simmer over medium-low heat until beets are soft, about 30 minutes.

4. Puree with a hand blender.

5. Add lemon juice and salt to taste. This makes all the difference and really ties everything together.

6. Serve hot or cold (I prefer it hot), topped with fresh or dried dill and a dollop of plain yogurt or sour cream. Yummy!!

5 Responses to “Beet Soup Recipe”

  1. TazmiNo Gravatar Says:

    the hubby says eeeew to beets, but I will be sure to try this one. I think we shall change his mind :o)

  2. Garlic and Spinach Soup Says:

    […] last recipe in our Healing Soup Series. Previous posts include, Beet Soup Recipe and Immune Booster Soup Recipe. Don’t worry we will be moving away from soups, at least for […]

  3. Immune Booster Soup Recipe | Immune System Booster | Total Immune Booster Says:

    […] the weather or just looking for some form of natural insurance then try this next recipe in our Healing Soup Series (compliments of Yoga […]

  4. Eve'sAppleNo Gravatar Says:

    Very tasty. I added the juice of one small lemon and some garlic. Yummers.

  5. TazmiNo Gravatar Says:

    OK, so firstly, when someone says they are going to do something, don’t doubt them. I commented TWO YEARS AGO that I was going to try this recipe and by golly I did! What an adventure it was though.

    So thanks to the authors of this fabulous blog, I joined a local farmers co-op of sorts and get the most fabulous fruits and vegetables that are grown locally and look, smell and taste delicious. I recently got beets and was reminded of this recipe. I was quite shocked and excited to see my comment, and pleased that I was eventually trying the recipe.

    I got to step 4 where I needed to use the hand blender to puree and dipped that sucker in the pot and turned it on. Well, needless to say I got beet juice everywhere. I quickly turned it off and realized I would be better off if I just poured it into the blender. Unfortunately, a week or so before this, my nephew melted the bottom of the blender in the dishwasher.

    So, I used a potato masher and mashed it as well as I could but it was still rather chunky, reminded me of mashed cauliflower. Feeling rather frustrated, I put the soup in a container and decided I would purchase a blender. I did about 3 days later and finally got to puree the soup. I heated a bowl up and got it all over the microwave…rrrrr.

    After cleaning up the microwave, I eventually got to add my sour cream and sit down to taste it. I love the taste, especially with the sour cream. HOWEVER, I have no idea what a ‘medium’ beet is versus any other size, so I used all 7 I had and a half cup more of vegetable stock (cause that is how much was left in the container). This made the soup extremely rich and I could not eat more than a bowl of it if I tried, and I can usually eat more than one bowl of soup.

    I will be sure to follow the instructions better next time as I REALLY enjoyed the flavor of the soup!

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