Wednesday, September 19, 2012

Beet Soup (not Borscht!)


It pains me to say it, but the truth is that fall is approaching. Oh, except that I live in the Bay Area and it is fall weather. All. The. Time. Nothing like wearing a light sweater everyday of your life. But i'm not bitter, I swear... I love being cold.


Fall weather calls for fall food. Something earthy and warm, like a soup. A soup made from beets. Borscht is a little old hat, so I was excited when my mom sent me a recipe for a beet and apple soup. I just couldn't resist the smooth bright magenta hue of the simple soup. I had one apple leftover from an apple pie I made on Sunday morning and had picked up some beets at the farm stand, so Sunday evening seemed like the perfect night for this soup.


The soup is simple and made my whole body smile. A big magenta stained smile. The color of the soup does more than please the eye, it pleases the whole body. The phytonutrients that give the root its awesome color is also a power house of antioxidant, anti-inflammatory, and detoxification properties for your body. Oh, and don't be too concerned with the... uh... after math. It looked like I killed someone in my kitchen. NBD. And don't thrown away those beet greens! They are equally nutrient packed and taste great lightly sautéed with some olive oil and garlic. 



Beet and Apple Soup
Adapted from Beet and Apple Soup

Materials: (Makes dinner for 2)
  • 3 beets 
  • 1 granny smith apple
  • 1 small onion
  • 4 cups vegetable stock
  • 2 tablespoons white balsamic vinegar
  • salt and pepper
  • 1/2 cup cashew cream
  • 2 tablespoons prepared horseradish

Methods:
  1. Peel and roughly chop the beets, apple, and onion.
    • NOTE: before chopping the beets, thinly slice off about 10 thin slices to pan fry to garnish.
  2. Toss beets, apple, and onion in a stock pot with vegetable stock.
  3. Bring to a boil, reduce to a simmer, and cook, covered, for 30 minutes.
  4. In the meantime:
    • Combine the cashew cream and horseradish.
    • Heat 2 tablespoons of olive oil in heavy bottom skillet and pan fry beet slices for about 3 minutes on either side, until crispy.
  5. Remove soup from heat and allow to cool for 5-10 minute.
  6. Transfer the soup, in 2-3 batches, to food processor, and process until smooth.
  7. Return to stove, add vinegar and season to taste with salt and pepper, and heat on low for about 10 additional minutes.
  8. Ladle into bowls and top with horseradish cream and crispy beets. 
  9. Enjoy!
    • Can be served hot or at room temperature, depending on how chilly of a fall day it is!



6 comments:

  1. Do you have any suggestions for avoiding allergies?

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  2. I would say make sure that all servers in restaurants are very aware of your allergy. The nicer the restaurant, the more emphatic you should be!

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    Replies
    1. Should you list any references in case they don't believe you?

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    2. Fingers crossed you have a handsome significant other that is on your side! Perhaps they could show your epi pen?

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  3. Here's my love letter: I came across your blog this evening and I must admit, I'm totally hooked! I'm finishing up a late work day and cannot wait to get home to start planning my meals from your amazing recipes. (Also, I pinned a LOT of them on Pinterest to share the love!) I'm from the northeast but currently living in Texas and LOVE all the tacos intermixed with the New England root veggie recipes!

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    Replies
    1. That is amazing!! I am actually currently in the process of moving it to a different (more grown up) site, so for now you can find newer posts at http://veggiewithacause.wordpress.com and then soon at veggiewithacause.com

      Thank you SO SO much for your kind words! Any specific requests of things you would like to see??

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