Make your own free website on Tripod.com
Wild Roots Farm: Community Supported Agriculture

Wild Roots Farm
About CSA
Newsletter
Cultivars Calendar
Membership
Recipes

Wild Roots

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.