Beet Soup – Ruby Goodness | my sister's pantry

As a child I loved pickled beets. Now I have moved away from childish things… actually I’ve just never purchased pickled beets as an adult and I always end up roasting any beets that I’ve managed to coax from the soil. Beets are oh so companionably roasted with sweet potatoes and other little colorful potatoes. Anyway, it was nice to expand the beet repertoire with this simple, easy and nourishing use of beets found at Health, Home & Happiness

Being rebels with poor planning skills, we ate this ‘Cold Beet Soup’ hot for dinner and then cold the next day. I thought it was delicious both ways, and once again, my 11 year old gave a thumbs up to a food that I thought would be stretching the envelope of his tolerance. Either he is growing so fast that he’s starving and will eat anything, or his palate is broadening with age. Or maybe this stuff is just really yummy!!

And don’t throw the beet greens away! I like to saute them (and anything else not tied down) in a little olive oil and garlic! Or follow these directions or braising beet greens: http://ca.shine.yahoo.com/blogs/shine-food/cooking-beet-greens-155600995.html

Cold Beet Soup

4 medium beets, peeled and chopped (I peel the part of the beet that is hardened and dirty looking)
4 carrots, peeled and chopped (I am BiggSis and I never met a carrot that I wanted to peel)
3 cups stock, or more to thin the soup as desired
½ teaspoon sea salt, or to taste
¼ teaspoon pepper
¼ teaspoon cayenne pepper -optional
¼ cup fresh dill, finely chopped -optional (I did not use dill)
2 cloves garlic – add more to taste
Cultured cream, to serve (I used goat cheese, and Little Sis came up with a vegan sour cream that would be great I think!)

Directions for cold beet soup:
Place the beets, carrots, and stock in a crock pot.

Cook on low 8 hours or high 4 hours, until the beets are soft. Add remaining ingredients and puree in a food processor or blender. Add more stock to thin as desired.