Sexy Comfort Food….Is that even possible? Well, I think that this soup qualifies. The richness of this purplely red color, the smooth texture on the tongue, a mingling of fresh basil and the taste of earthy goodness makes this one of my favorite soups.
Feel free to try this with yellow beets as well. If you feel that beets have too strong of a flavor, yellow beets have a slighlty milder flavor. I like to roast a bunch of beets at the same time. I refrigerate them and have them on hand to make salads or eat right out of the fridge like fruit. Then the leftovers get turned into soup. This time I couldn’t not wait to get a bowl of this in my tummy so I just straight made the soup.
3 lbs beets
3 Tbsp olive oil
1 medium onion diced
2 Tbsp butter
Salt and pepper
1 litre of vegetable stock
Wash the beets really well. I use a vegetable brush to make sure they are nice and clean. If some of the beets are large, cut them in quarters. Toss them in a bowl with olive oil and salt and pepper. Place the beets on a cookie sheet and roast in an oven at 375 degrees for one hour.
Sauté 1 medium diced onion in some butter in a large soup pot until the onions become transparent. Add the beets and 1 litre of vegetable broth. Bring to a boil for 20 minutes. Purée using a hand mixer or a blender. Be careful when using a blender with really hot soup. It can get a little scary. I prefer a hand blender because I’m a little clutsy. Add water if the soup is to thick. Remember is you adjust the consistency by adding water you’ll most likely also have to add some salt and pepper.
Yogurt Basil Cream
Using a handmixer or a mini chopper blend 1/2 yogurt, 1/2 tsp granulated sugar and 1 large handful of fresh basil leaves. Add salt and pepper to taste. Serve along side of soup or as a topper. Try not to drink it. It’s like a mild basil lassi. Yummy.
I’m sharing this with This Weeks Craving.