I Love Beets
Beets are probably my favorite root vegetable. You might know that from my UnBeetable Beets Video or my beets with apple cider vinegar recipe plus a number of other beets recipes throughout the website.
One of my favorite foods is soup. I am always snagging soup recipes from magazines, websites, cookbooks, etc. In my Cleanse and Detoxify Your Body Book I recommend soup for dinner every night and provide 10 soup recipes.
Soup Recipes for all Seasons
So today I’m combining my loves of soup and beets for a new recipe. I found this to be best with beets and parsnips but I have now tried it with a variety of root vegetables and the soup recipes hold up just as nicely. My family loved carrots in place of the parsnips and one of my clients favored turnips in place of parsnips. All of these still created a soup with a beautiful reddish/purple color. This soup is just as good warm or cold so it really is a soup recipe for all seasons. It can be served as a starter or as a meal by adding chunks of leftover cooked meat. I found cubes of chicken to be especially tasty.
Raw or Roasted?
This soup can be eaten raw if you have a high powered blender similar to the recipe in Part 2 of the UnBeetable Beets video. If you are eating it raw, skip roasting the vegetables. The flavor won’t be quite as intense but there’s benefits to eating raw foods. Or it can be eaten as a warm soup. I would recommend roasting the vegetables if you are going to heat the soup. The flavor is more robust and the carmelization of the vegetables gives a sweeter soup.
I like the heat of the green chili infused olive oil but it’s not necessary in order to make the soup recipes. Feel free to use regular olive oil or even better, coconut oil. If you are roasting the root vegetables you might like to add a few chilies to the pan for a bit more spice.
- 2-4 garlic cloves
- 8 small to medium beets
- 4 small to medium parsnips
- 1 Tbsp. green chili infused olive oil
- ½ cup coconut milk
- 1/3-2/3 chicken stock
- 1-2 tsp. fresh lemon juice
- ¼-1/2 tsp. Herbamare (or sea salt)
- Fresh ground white pepper
- Dollop of cr¨me fresh or yogurt
- Preheat oven to 450F.
- Wash beets and parsnips well. If the beets are very small, chop into cubes (bite size). If the beets are larger, peel, cube, and place in a baking dish.
- Peel and cube parsnips. Place in baking dish.
- Pour infused olive oil over beets and parsnips. Mix well.
- Roast uncovered for about 15 minutes. Add cloves and stir.
- Roast another 10 minutes or until you can slide tip of sharp knife into the center of the beets fairly easily.
- Place all items except cr¨me fresh in a blender and puree.
- Serve with a dollop of cr¨me fresh.