13 August, 2012


We love soups. I guess it's pretty obvious since SOUPS category is the largest on my COOKING page. During the cooler months I have no problem whipping up a batch of warm goodness for the weekend supper but on hot summer days I am often in loss of soup ideas.

This happened yet again, a couple of weeks ago, when Eric hinted that we haven't had any soup in a while.  And then I remembered a recipe my mom "invented" several years ago.  The dark red cold beet soup is nourishing but light - making it a perfect dish for hot summer days.

What you need

  • 3-4 medium beets with the leaves (peeled and cut in quarters)
  • 4 cups vegetable broth (could be replaced with water)
  • 1 tbsp lemon juice (could be replaced with tomato juice or lime juice)
  • avocado, cucumber, green onions, dill, radishes, garlic, etc
  • yogurt or sour cream (optional)

What to do

  • Place beets and beet leaves in a large cooking pot.  Fill the pot with just enough water/vegetable broth to cover beets.  To ensure that the soup will have a rich red colour add lemon juice.  Bring to boil and cook until beets are tender (about 10-15 minutes).
  • Once beets are cool enough to handle, remove the leaves.  Puree beets with the broth - this will be the base of your soup.  If the base is too thick add more water/vegetable broth.
  • Prepare your favorite toppings: thinly slice radishes, chop cucumbers and green onions, cube avocado, mince garlic and dill
  • To serve; ladle soup in a bowl and garnish with an assortment of toppings.  Add a dollop of sour cream or yogurt, if desired.
For a more filling dish, add silken tofu to the soup base.  Puree well.
You can add chopped cooked beet leaves as a topping as well.

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