What’s its Name Beet Soup

Beet Soup

I didn’t set out to make beet soup. It’s just that sometimes my fridge can be so bossy, telling me what to make for dinner.

Fridge: Hey you, yeah you. You gotta cook the beets.
Me: Uh, I don’t really feel like eating them right now.
Fridge: They’ve been sitting around for awhile; they won’t last much longer.
Me: Oh, I didn’t realize that, I guess I should make something with them.
Fridge: Dumb ass.

Besides the beets, I threw in a bunch of other vegetables that I had lying around so the fridge doesn’t get all snippy about those too. It has far more ingredients than in a more traditional beet soup recipe. But with such a beautiful red hue, I’m still calling it beet soup.

“What’s in a name? That which we call a rose by any other name would smell as sweet.” – William Shakespeare

Me: Who’s a dumb ass now?
Fridge: Shut up and eat your soup.

Beet Soup
Makes 6 servings

1/2 medium head cauliflower
1 large sweet potato, about 13 ounces, peeled and chopped
1 medium carrot, peeled and chopped
1 celery stalk, chopped
2 medium beets, peeled and chopped
1/2 small white onion, chopped
1 large or 2 small red potatoes, peeled and chopped
3 1/4 cup vegetable broth
1 cup corn kernels
1/2 cup unsweetened soy milk
1 teaspoon olive oil
Plain soy yogurt for garnish
Handful of parsley, chopped, for garnish

In a soup pot, heat the oil until hot over medium heat. Add the onion and sauté until translucent. Add the sweet potatoes, carrots and celery, sauté for a minute or so. Add the cauliflower, red potatoes, beets and sauté for another minute.

Add the vegetable broth, stir to mix well. Cover and increase the heat to bring to a boil. Reduce to low heat and cook for 10 minutes.

Add the soy milk and corn and simmer for 5 minutes. Allow to cool slightly. Puree the soup with an immersion blender. To serve, top with a bit of the yogurt and parsley if desired.

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8 Comments so far

  1. Jes on January 3rd, 2014

    Hahaha, I think your fridge & mine might be related. They can be seriously bossy, amirite?

    Love that beet soup! Actually, I hate beets. BUT with all that other veggie goodness it in, I think I’d actually like it. Maybe I’ll give it a try and see if I can convert to a beet lover :)

  2. FoodFeud on January 3rd, 2014

    OooOO pretty! I love beets; they make everything look so gorgeous and lend such a nice deep flavor. my fridge too told me to eat my beets today; I just grated it up raw but maybe I’ll actually go out and BUY ingredients to make this :)

  3. Hannah on January 3rd, 2014

    Although your fridge sounds rather pushy, I’m glad it talked you into making this soup. Sounds like a real winner, and that color simply can’t be beat. Ugh, no pun intended!

  4. Kira - HealthAble Old Soul on January 4th, 2014

    What a nice soup – the best recipes come together with the ingredients you have! You sure have a pushy fridge – better check out Averie’s giveaway to grab a new fridge! (averiecooks)

  5. Joey on January 4th, 2014

    I’m backing the fridge all the way – if it means you get to use up the beetroot and get a tasty soup out of the whole thing, you can’t complain. I have some vegan sour cream that I think would like to be introduced to a new bright red friend!

  6. LittleMonsterx14 on January 4th, 2014

    this looks so delicious and full of lots of great veggies! Also. I’m glad I’m not the only one that has a fridge that tells them what to do!

  7. Andrea on January 14th, 2014

    Beet soup can only be improved with the addition of more vegetables. Yours looks beautiful, and I wish I had some right now! My beets usually end up in the compost, but lately I’ve been buying cooked ones and we’re actually eating them! What a concept.

  8. veganmiam.com on January 19th, 2014

    I know the feeling of having unused beets in the fridge – they are just hard to prepare and use in many dishes! I like the idea of using beets in soups! Such a beautiful red hue coming from the beet soup, love it! x Rika

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