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.