Sunday, August 30, 2015

Vegan Beet Root Soup

While in the process of getting the fall garden in, it was time to deal with an onslaught of beets. I had been waiting to harvest the rest of them until the real estate they were taking up in the garden became too desirable otherwise.
A heap of beets poses an issue different than that of green beans or tomatoes or okra. Beets don't freeze well, they pickle nice but I have a bumper of pickles in the fridge. So soup was really the only option, especially since a large batch can be portioned and frozen so easily. And with an equally large pile of carrots from the garden, I was halfway to a good batch of... something?
This recipe is indeed vegan but if you are not exclusively so, a scoop of whole milk yogurt or splash of raw milk or cream is a nice garnish. Alternatively, add some ginger to the recipe and garnish with coconut milk.
One more item of the weather takes a slightly cooler turn here in the mountains, this recipe marks the first of many warming dishes as we look toward the approaching equinox. The leather is snow sealed and fire wood is in the process of being stacked.  Maybe, just maybe, after a season of sweet corn and mosquitoes, we are finally ready to welcome this special, golden lit, leaf raining, oh so visceral time of the year.

Vegan Beet Root Soup: (Makes a large batch)

*1/4 cup olive oil
*1 medium yellow onion, chopped
*3 celery stalks and leaves, chopped
*4 fresh carrots, chopped
*3-4 garlic cloves, minced
*5 red beet roots, peeled and quartered
*4 Yukon gold potatoes, peeled and quartered
*1/4 cup fresh flat leaf parsley, stems removed, chopped
*sea salt
*black pepper

Place a large soup pot over medium heat. Add olive oil. Once hot, add onion, celery, carrots. Season with sea salt and black pepper. Add garlic. Saute until onions are translucent and garlic has browned, about 5-7minutes.
Add beets and potatoes. Allow to saute 2 more minutes before adding just enough water to nearly cover contents of pot. Add parsley and another generous pinch of sea salt and pepper. Bring to a boil then reduce heat to a gentle simmer.
Cover and simmer until potatoes and beets are very tender, about an hour and a half. Remove from heat and blend contents with an immersion blender or blend in batches in a food processor until smooth. Return to pot and heat through before portioning in bowls and garnishing with fresh parsley and/or a swirl of fresh yogurt, cream or coconut milk.
Serve hot.

Monday, August 24, 2015


for the generous mushroom hunters 
and beach dwellers 
live among the shrimp boats.