Beet Soup

Versión en español

I love beets, and if you don’t agree please get yourself some fresh beets and try this soup. There’s a world of difference in flavor and taste when you compare fresh beets to old, you’ll be surprised. How to tell? Always buy beets with the tops still attached, you can use the leaves in the same way as Swiss chard.

Growing up, I spent my summer holidays with my grandparents on the coast of the VII region, in Chile, in a village where there was no supermarket or any kind of store. The fish was bought from the passing fishermen, the bread from a lady who lived there year round, and veggies from another local person with a backyard garden. They were the best vegetables I’ve ever eaten in my life. There comes my love for gardens, I remember perfectly going with my grandmother and pull our own carrots and beets from the sandy soil. Paradise for any kid.

These beets were from my farm share. Usually, we get 2-3 medium beets, and I gather them for 3 weeks to make this soup for 4. Just cut the tops and refrigerate.

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Beet Soup

4-6 people
Ingredients:

• 1 onion
• 7-8 medium beets, peeled and cut into large cubes
• 1 liter of water or vegetable broth (low salt)
• 1 large or 2 medium oranges, zest and juice
• plain yogurt to serve
• salt, pepper, oil
• mint or chives to serve

Preparation:

1. In a large saucepan heat 1 tablespoon of vegetable oil.
2. Add the onion, peeled and cut into large cubes. Cook for 5-8 minutes over medium heat, stirring occasionally.
3. Add the peeled onion and chopped beets and broth.
4. Bring to a boil, reduce heat and cook for 15 minutes or until beets are cooked.
5. Add the orange juice and zest.
6. Using an immersion blender, process all until creamy, add more orange juice or water to obtain the desired texture. Season to taste with salt and pepper.
7. Serve decorated with yogurt and mint or chives if desired.