Recipe 15/36: Beet Soup

3 tablespoons olive oil
4 medium shallots, chopped
3 cloves garlic, chopped
6 medium beets, peeled and chopped
2-3 cups vegetable stock
salt and freshly ground pepper


  • Warm olive oil in a large saucepan over medium heat.
  • Stir in onions and garlic; cook until soft but not browned, about 5 minutes.
  • Stir in beets, and cook for 1 minute.
  • Stir in stock, and season with salt and pepper.
  • Bring to a boil; cover, and simmer until the beets are tender, about 20 to 30 minutes. Remove from heat, and allow to cool slightly.
  • Use an Emerson blend to purée into a smooth soup.
  • Notes
    I made this with a vegetable stock of 2 ribs if celery, the leaves and cuttings from the beets and six cups of water. Bring to a boil and simmer until halved.

    This was an awesome soup, mild and flavorful, I wish I’d have leftovers to try it with sandwiches.

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