Beet and Potato Soup

Beet and Potato Soup

Beet and Potato Soup

This recipe from the “1000 Vegetarian Recipes from Around the World” cookbook was originally written for the microwave. However, I thought: “That’s crazy! Why would you microwave something this lovely?!” And so I reworked the recipe to be made on the stovetop. I recommend roasting or otherwise cooking your beets a day ahead of time to save time. I cooked the beets on the weekend when I had more time and made the soup on a Monday night. You can puree this soup as well, but I like the nice chunkiness that comes from mashing with a potato masher. This was my first time making soup with beets. It was really lovely. Jake wasn’t a huge fan, but then again he doesn’t really like beets all that much. But if you DO like beets, this was a good recipe. You can use sour cream instead of the plain yogurt, but I like the healthier qualities in yogurt. I’m not really one of those people that eats yogurt on its own. I have to eat it with something or on something. Like on tacos or on soups like this beet soup or a black bean soup. I’ve found a lot of good ways to get yogurt into my diet and this soup is definitely one of them.

Beet and Potato Soup
1 onion, chopped
3 medium sized potatoes, diced
1 small Granny Smith apple, peeled, cored and diced
3 tablespoons water
1 teaspoon cumin seeds
1 pound cooked beets, peeled and diced
1 bay leaf
pinch of dried thyme
1 teaspoon lemon juice
2 1/2 cups vegetable broth
4 tablespoons plain yogurt
salt and pepper, to taste

1. In a large soup pot, sauté the onion till tender.
2. Add in the potatoes, apples, water and cumin seeds. Sprinkle with salt and cook 7-10 minutes.
3. Add the beets, bay leaf, thyme, lemon juice, and vegetable broth.
4. Bring to a boil then reduce heat to a simmer till vegetables are tender.
5. Turn off the heat and mash the vegetables to your desired consistency using a potato masher.
6. Season with salt and pepper and serve immediately topped with a tablespoon of yogurt.


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