Sun 8 Apr 2012
I was at the farmers market the other day and picked up a bag of big honkin’ beets. I was so proud because a health foodarian friend of mine tells me that beets are ridiculously good for us. They’re a good veggie to eat in the spring because they give our livers a kick start and that’s useful after a winter of eating heavy foods.
But I got home and wasn’t sure what to do with them. Then I remembered looking through some of the 101 Healthy Soups on Cooking Light. I looked through them again and sure enough there was a beet soup recipe lurking. Beet soup seemed like the perfect thing. It’s a good detox food because the soup is hearty and on a chilly spring day it nicer to eat than a ice cold salad.
Making a borsht soup would have been nice but i didn’t have the time. This one recipe looked so darn easy that i thought i’d give it a shot. The recipe provides proportions, but I actually used my whole bag of beets (5 or 6) and added more broth and water. I also modified it to make it detox friendly:
- 1 tablespoon olive oil
- 1 chopped onion
- 4 cups detox friendly chicken broth
- 2 cups water
- 1/2 teaspoon salt
- a bay leaf, and/or a good shake of thyme and dill
- 1/4 teaspoon freshly ground black pepper
- 3 medium beets, peeled and chopped
- Heat the oil in a Dutch oven over medium-high heat. Add onion; sauté 3 minutes or until tender. Add broth and the remaining ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes or until beets are tender.
- Let it cool a bit.
- Fill your blender nearly to the top with soup and process until smooth. Pour it back into the pot and use a slotted spoon to remove more chunks, putting them in the blender. Keep blending until the soup is pureed.
- Warm soup over low heat for 5 minutes or until thoroughly heated. Remove from heat and eat ‘er up.