The red beet goes on here at Canned Time in the second half of the September Vegan MoFo. Today I’m featuring a deep rich red beet soup that is beautiful on the inside and out. Fall is suddenly upon us here in the Eastern U.S. and beets are a wonderful part of autumn colors and cold weather veggies. Winter Squash, Leeks, Beets, Pumpkin, Spinach, all bursting with flavor and nutrition.
Just 1 cup of this color bursting soup can fill you up with 37% of your daily Folate needs, 22% of your Manganese needs. These colorful wonders can help protect us again a number of health concerns including heart disease, birth defects and especially colon cancers.
Pretty healthy stuff here huh? And particularly more nutritious in a Vegan version of the traditional Borscht, normally laden with Beef broth and sour cream. My verison is especially good for you with the addition of the beet greens which are normally discarded.
Red Beet And Beet Green Soup
- 1 bunch red beets (about 1-3/4 lb.)
- 1 medium red onion, trimmed and quartered
- 1 Tbs. granulated sugar (optional)
- 2 Tbs. cider vinegar; more to taste
- 1 tsp. caraway seeds
- Sea salt
- 5 medium cloves garlic, peeled
- Freshly ground black pepper
- 1 cup olive oil
- 1/2 cup Vegan sour cream
- 1/4 cup finely chopped fresh dill * I used dried
Remove the beet greens from beet tops. Wash beets and greens well. In a large saucepan, combine beets, onion, sugar, vinegar, caraway, and 1 tsp. of sea salt. Add 7 cups of water, cover and bring to a boil. Reduce to a simmer and cook until beets are fork tender, 45 – 1.5 hours.
Remove the beets from soup with a slotted spoon and set aside to cool. Chop the beet stalks and greens and add them to the soup with garlic and cook until greens are tender (about 10 minutes). Peel the cooled beets, quarter and return to the soup pot. In a blender or food processor, puree the soup in 1/3 batches until smooth (about 2 minutes per batch)
Pour the pureed soup into a large screened strainer placed over a large bowl. Using a spatula, push the beet puree through the strainer. Season to taste with salt, pepper and vinegar. Serve warmed or chilled with Non-Dairy Sour Cream and fresh Dill. Crispy Croutons would also be a great topper for this soup. Here’s a simple recipe for homemade croutons.
Serves 4 – 6. Keep covered in the refrigerator for up to 1 week.
Other scrumptious Beet dishes around the web:
More from my site
- ‘You Don’t Know Jack Hash’ from Natalie Slater, “Bake and Destroy”
- Peanut Butter Caramel Sauce