This soup is absolutely amazing for cold, rainy spring days or as a frozen, easy-to-heat-up-on-a-weekday dinner. Serve it with French bread or baguette, and you’ve got a meal. If you already have roasted beets or leftover baked potatoes, go ahead and use them - just don’t boil the soup as long. This is also a great restricted-diet option, as it has no gluten, can easily be made vegetarian, has no dairy, and no soy. The parsnip can be replaced by a carrot if you’d like - parsnips are a white, slightly sweeter cousin to carrots.
You’ll need:
1/4 cup olive oil
1 medium yellow or white onion, chopped
3-5 cloves garlic, diced
1 parsnip, chopped
4 medium beet roots, peeled and cut into chunks
2 medium russet or Yukon gold potatoes, peeled and cut into chunks
2 cups beef or vegetable broth
2 teaspoons black pepper
1 tablespoon basil
1 tablespoon dill
1 teaspoon salt
In a large, heavy-bottomed soup pot, heat the olive oil. Add the chopped onion, garlic, and parsnip and saute until soft, about 3-4 minutes. Add the beets and potatoes and heat for 2 minutes or until they’re beginning to roast. Pour in the broth and spices and bring to a boil. Allow to boil for 5-10 minutes, then reduce to a simmer. Cover and let cook until the beets and potatoes are cooked through. Serve as a stew, or for a creamier soup, separate 1/4 to 1/2 of the mixture and puree in a food processor, then stir back into the remaining soup.
To freeze, allow to cool in the fridge, then separate into freezer-safe zipper lock bags or storage containers.
Makes about 4 cups of soup
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December 16th, 2008 at 12:51 pm
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