Beet Soup

I just recently heard on a public radio program about the cardiovascular benefits of eating beets.  Sure beats an hour on the treadmill.  Here's one of my favorite beet recipes.

Ingredients:
2 large or 4 small roasted beets, diced
1 T olive oil
1 sweet onion, diced
1 medium potato, diced
1 carrot, peeled and diced
2 stalks of celery, diced 
Veggie or beef broth
S&P to taste
1/2 t thyme is nice, too

Start by roasting the beets, which is simple enough to do.  Remove the greens from the beets but don't cut into the beet proper.  Wrap the beets securely in some foil with a few tablespoons of water and bake at 400 degrees for an hour.  Allow them to cool, slice a small amount off of the top and root section, and slip the peelings off under running water.

While the beets are roasting saute the remaining vegetables in the olive oil until they get just a touch of color.  Add enough broth to cover, bring to a boil, reduce to a simmer, cover, and cook until tender.  Add the roasted, diced beets.

At this point I like to cool the soup and put it into the blender to bring it to a chunky consistency.  I also like to serve it with a splash of apple cider vinegar mixed into each bowl.  Other great toppings include a spoon of sour cream or some warmed goat cheese.

True Confession - I find it a bit difficult to "write" recipes because most of the dishes I create contain whatever I have on hand or my new, great food passion.  Right now I really have a thing for thyme.  It goes into just about everything I make.  My husband is delighted that I'm past my jalapeno phase.  So if you happen to have some mushrooms or other veggies in the fridge that are about to expire, try them in your latest soup creation.  Happy eating!