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Wild Roots Farm
Amy and Wes Gillingham
669 Cattail Road
Livingston Manor, NY 12758
845.439.4799
Hearty Beet Soup
This recipe comes from A Taste of Heaven and Earth by Bettina Vitell. Simply delicious.
- 1 tablespoon canola oil
- 3 garlic cloves, minced
- 1 medium yellow onion, chopped
- 2 tablespoons dried basil
- 2 medium carrots, thinly sliced
- 6 medium beets (about 1½ pounds), peeled and sliced into bite-size pieces
- ½ pound new red potatoes, cubed
- 4 cups of water
- 1 tablespoon tamari
- Freshly ground pepper
- Sour cream
- Finely chopped fresh parsley, for garnish
This is a hearty and rich soup to serve in the late fall or winter. It makes a wonderful lunch served with a spinach salad and fresh hot bread. Garnish it with a swirl of sour cream or yogurt.
Heat the oil in a large soup pot. Add the garlic and onions and cook over high heat for 3 to 4 minutes, stirring frequently. When the onions look translucent, add the basil, carrots, and beets. Cook for 5 to 10 minutes to sear the ingredients. If the vegetables stick to the pot, add a tiny bit of water. Stir in the potatoes, cook for a minute or two, then add the water. Partially cover with a lid and simmer for an hour or more, until the vegetables are soft.
Remove from the stove and blend half of the ingredients in a food processor. Return to the soup pot. Flavor with tamari and freshly ground pepper to taste. Serve garnished with a dollop of sour cream and chopped parsley.