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.