Tuesday, September 25, 2012

beet soup

   There's good news and bad news about my making this soup. Bad news is that I'm the only one who likes it but the good news is that leaves plenty for me. B will eat roasted beet chips if they're crispy. But that's something I am still trying to perfect...
I made this last week using white balsamic vinegar and yellow beets. I am not sure if the red made better soup, or if it was just prettier, and so I thought it tasted better. Or it could be that this batch of beets were just more flavorful.
This is super easy and really good for you. Plus, another no fat recipe. I'm not into a no fat diet, as I've said before, but I get plenty of oil from cooking so it's nice when something is made delicious without.

4 c chopped beets, cooked and skin removed.*
2 1/4 c water
1 clove garlic- this is raw so a little goes a long way
1 heaping TB finely chopped red onion
1 tsp salt
1/8 tsp white pepper

1 1/2 -2 tsp sherry vinegar

Put everything into a high speed blender and blend until smooth. You might need to add a bit more water to get the desired consistency. Refrigerate for a couple of hours until cold. Garnish with a little cilantro and flake salt.

* Cook the beets in a big pot of unsalted water for about 25 minutes. You can peel before cooking but it's really easy to pop off the skins once they've been cooked and cooled a bit.

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