Ruby Red Beet Soup
Makes around 6 servings | Prep Time 15 minutes | Cook Time 40 minutes
Sometimes the colors that nature comes up with blow me away. Take the ruby red beets and red cabbage in this soup; they’re as brilliant as the dahlias that grow in my backyard. So, too, is their taste, and when combined with sautéed onion, fennel, and celery, plus cumin, coriander, and caraway, the result is simply luscious.
Instructions
Heat the olive oil in a soup pot over medium heat, then add the onion, fennel, celery, and 1⁄2 teaspoon salt and sauté until golden, about 6 minutes. Add the cumin, coriander, caraway seeds, and red pepper flakes and stir until well combined. Pour in 1⁄2 cup of the broth to deglaze the pot, stirring to loosen any bits stuck to the bottom, and cook until the liquid is reduced by half. Add the cabbage and 1⁄4 teaspoon salt and stir. Add the beets and another 1⁄4 teaspoon salt, stir, and cook for about 1 minute. Add the remaining 51⁄2 cups of broth and 1⁄2 teaspoon salt. Bring to a boil, then cover and simmer until the beets are tender, about 25 to 30 minutes.
In a blender, puree the soup in batches until very smooth, each time adding the cooking liquid first and then the vegetables. Pour the soup back into the pot and heat gently. Taste; you may want to add a pinch more salt. Serve garnished with the yogurt and dill, or store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
COOK’S NOTE: This is a wonder- ful soup that can be served hot or cold. If it’s been sitting in the refrigerator, give it a taste. You may want to perk it up with a spritz of lemon or orange juice.
Reprinted with permission from Clean Soups by Rebecca Katz
Ingredients
3 tablespoons extra-virgin olive oil
1 yellow onion, diced 1 fennel bulb, diced 2 stalks celery, diced Sea salt
1 teaspoon ground cumin
1 teaspoon ground coriander 1 teaspoon caraway seeds
Pinch of red pepper flakes
6 cups Nourishing Bone Broth (page 41), Pastured Beef Bone Broth (page 43), or Magic Mineral Broth (page 35)
8 ounces red cabbage, chopped 3 beets, peeled and diced
2 tablespoons full-fat plain yogurt, for garnish
2 tablespoons chopped fresh dill, for garnish