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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  1. says

    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. says

    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. says

    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. says

    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!

  5. says

    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.

  6. says

    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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