Fruits & Veggies Monday {Rustic Beet Soup}
Hey again everyone! I hope I'm not bombarding your feed too much between my plank challenge posts and my usual food ones. ;) I can't go a Monday without joining in on @lenasveganliving's #fruitsandveggiesmonday, though. Check out Lena's weekly post to see all of the details and links to the other fantastic entries. Everyone has me drooling, as usual!
This week I was feeling like a hearty soup as one of our meals. Though it still feels like summer, I always start getting antsy for cooler weather and warm bowls of goodness as soon as football season starts. Not that I watch much football, but it just signals that shift in the season. The local farmers market had a lovely roundup of vegetables as always this week, so I opted for a really simple take on a beet soup.
Soup has become one of those things that I almost never make the same way twice. I don't think I am alone in that among all the other wonderful foodies on here. It is just too easy to tweak based on what you have on hand or what vegetables are in season. You can also spice it up or keep it lighter based on your mood or the time of year. Since it is a long weekend here in the States, I wanted to keep my meal plan simple to execute so I can actually enjoy a little of the extra time to relax. It doesn't get a whole lot simpler than rough chopping a bunch of vegetables and tossing them in a pot to simmer. Well, the slow cooker may have been one step easier, but I opted for the stove this time around. ;)
Rustic Beet Soup
Makes 8 servings
- 1/2 sweet yellow onion, roughly chopped
- 5 medium stalks celery, sliced
- 3 small carrots, sliced
- 2 large portobello mushrooms, gills scrapped out & chopped
- 4 large beets, trimmed & cubed
- 2 bay leaves
- 1 1/2 teaspoons ground turmeric
- 1/2 teaspoon cayenne pepper
- 8 cups vegetable stock or water
- 1 large bunch of fresh dill, chopped & divided in half
- 3 cups cooked white beans
- 3 tablespoons apple cider vinegar
Heat a large stockpot over medium heat. Add your onion, celery and carrots. Cook for about 10 minutes, stirring occasionally and adding in a few tablespoons of water as needed to prevent sticking.
Once the vegetables are starting to soften, add the mushrooms and continue to cook for an additional 5 minutes. After the mushrooms have started cooking through, add in the beets and spices. Cook for an additional 5 minutes, once again adding a bit of water as needed so the spices don't burn.
Pour in your stock and add half of the dill. Bring just to a boil, then partially cover and let simmer for 45 minutes. During the last 5 minutes add the beans to the pot.
Once the soup is done, take off the heat and stir in the remaining dill and the apple cider vinegar. Serve warm or let cool to room temperature. Enjoy!
This is my first post using @steempeak, and so far I am enjoying the layout! I am a little slow on the technology front, so anything new takes me a little while to get used to but I'm sure I'll get there, haha!
Have a fantastic and healthy week!
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Thanks @steemkitchen!!
Awesome let me know if you have any questions about steempeak.com
Will do! I think the scheduler may just be my favorite feature so far! :)
This is interesting, have to try it out. Beet is usually for salad around here but this looks great!
I do like it in a salad as well, but you definitely need to try it in a soup! So rich and delicious!
That a plan already! I'm saving your recipe to have it in the future and to link it to mine when posting :)
What do you think, can I post my version next week? Is that too much? I don't want to abuse things here.
I say go for it! I don't think it is considered abuse when you post anything with good intent. I actually find when I have posted my take on someone else's recipe I get quite a few people comment that they never saw the original. Plus you can never have too many soup recipes floating around to inspire people to devour their veggies. ;)
Correct me if I wrong but I think soup is something people tend to forget, it's not very popular, especially in the US. Here in Europe, at least at some part of it (Romania, Hungary and some other countries), it's a great tradition to have soup and main course for lunch and you find a great variety of soups. What do you think about this?
Now that I think of it, I don't remember eating a lot of soup growing up except maybe when I was sick. Even then it was usually just plain noodle soup. Chili probably takes top spot for bowls of warm goodness in cooler months. I think soup is maybe getting more popular, but definitely not as much as in Europe. It may all depend on where you are from, though. So much is influenced by region. I have so many friends from other countries and my boyfriend is Polish, so I tend to get inspired by them a lot. :)
Let's hope we can bring soup back, what do you think? :D
will definitely add this to my recipe to-do list!
I hope you enjoy it if you give it a try!
Yes on the soup front! I have to admit, I don’t think I’ve even considered using beets for soup 🤔. They certainly do make for a gorgeous soup though, I bet it’s equally delicious. I love the addition of Apple cider vinegar too. I often make a traditional Greek lentil soup and before serving add a spoonful of vinegar for depth. This winter I’ll have to try my hand at a beer soup!
Once again you’ve managed to hit a homer @plantstoplanks. And Ps. the technology thing is still a pita in my book (pain in the a**).
Pita--I like it. ;)
You definitely need to try some beet soup. I think you'd really enjoy it. I never had until I started dating a Polish man, haha!
Perfect! I’m on it. My husband won’t know what hit him. I’ll let you know how it’s received :)
Now i know what to do with my beetroots. Thank you for sharing your recipe, it gives me an idea what to do with them :)
Best wishes to you. X
I'd love to see your take! You can never have too many ways to use this nutrient-packed veggie!
Yay for such a yummy beetroot dish! I find it is quite a neglected veggie. It's kind of been written off as only good for beetroot salad. Fresh beetroot is so sweet and adds such flavour - and colour! I love beet kvass. Have you tried it? Thanks, again, for the inspiration @plantstoplanks
I love beets, so I try to use them as much as possible! I have never had beet kvass, though. Sounds delicious and a great new thing to test out!
It's funny I was craving a beet soup lately. This one looks wonderful and I love the addition of apple cider.
Haha, great minds think alike! I go back and forth between a little bit of apple cider vinegar or lemon juice. Either way it adds that little zing to the finished product!
Oh yes! I love me so me beet soup with apple cider and dill...............also even better the next day and the day after. Like all your soups, but my too, lol. This is really delicious one Katie, Well done 🍒 🍌🍑🌿🍍🍓🍇
I thought this one had a bit of Lena inspiration to it. ;) And you are so right about soups getting better each day. I have thoroughly enjoyed all of the summer bounty, but there is something magical in a warm bowl of goodness during the cooler months, as well!
Yummy! :)
Glad you like it my dear. :)