Tag Archives: soup

Earthy Beet Greens Soup

DSC04948What is it about Autumn and Pumpkin Spice Latte’s? Or a cozy afternoon and homemade soup? That turn of the crisp temperature in the air is like Nature’s timer telling us, “It’s time to pull out your heavy sweaters and make that pot of tea.” Almost as if to give us fair warning that winter will come, and winter will be cold, but here’s a friendly reminder to make the most of it all.

I was never someone who had to learn to like beets. They are earthy, rich in flavor and simply beautiful. And whether it’s nesting for Fall or waste-not-want-not, I was inspired to actually use the greens (often mistakenly discarded!) from our beets this week and make soup to freeze for lunches and have for a warm meal on Sunday afternoon. This recipe is clean, Vegan, and, as all food should be, delicious.

E A R T H Y   B E E T  G R E E N S  S O U P adapted from It’s All Good

2 tablespoons olive oil (I always eye this by counting for 2 seconds)

1 leek diced (washed thoroughly)

1 onion diced

4 garlic gloves minced*

1 bunch of beet greens roughly chopped (washed thoroughly // stems & leaves separated & saved)*

1 apple peeled & sliced*

sea salt (I love using Celtic Sea Salt for soups)

black pepper

6 cups vegetable (or chicken) stock

Add olive oil, leek, onion, apple, beet stems, and garlic to a large pot over medium heat. Cook for 10 minutes until vegetables are softened.

Add stock, beet greens, a large pinch of salt and pepper. Stir to combine and bring to a boil. Once at a boil, remove from heat (greens should just be wilted), and blend using an immersion blender (this is easiest and will give you a semi-smooth texture to your soup).

Serve warm or chilled with a buttered slice of baguette.

*produce from my weekly Organics Live box.DSC04944

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White Bean Soup

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This soup really blew me away today. For the minimal time and ingredients it has such a hearty, comforting, lodgey taste. It almost feels like I could be looking out on the Sochi slopes, with a mug of soup in hand, bundled in a Russian-knit wool sweater, fleece lined leggings…and, of course, my Costco socks.

WHITE BEAN SOUP (adapted from Bread and Wine)

3 tablespoons olive oil

2 shallots, diced

1/2 pound carrots, sliced small coin size

1 build fennel, sliced thinly

4 celery, sliced thinly on diagonal

1 sprig of rosemary roughly chopped

3 cans white bean in liquid + 1 can liquid from the white beans

salt and pepper to taste

VINAIGRETTE:

2 teaspoons Dijon

balsamic vinegar

olive oil

In a large pot, soften shallots in olive oil over medium high heat. Add carrots, fennel, and celery. Soften 10-15 minutes.

Add beans in their liquid and the extra bean liquid, rosemary, and salt. Simmer at a gentle boil for 25-35 minutes (depending on your time).

Using the back of a wooden spoon, mash the soup for a chunky texture (This really makes it creamy!). Remove from heat and serve with toppings of choice (vinaigrette, parmesan, rosemary, shredded bacon)

For the vinaigrette: whisk the dijon, and a 2:1 ration of oil to vinegar. Mix until creamy and drizzle over soup and stir in to add a rich and rustic taste.

DSC02241DSC02243The most nature light in our apartment comes through the bedroom that faces the West. It’s my favorite time of day in our sub-earth abode. 

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