Recipe: Red Velvet Soup

Back in the days of University of Notre Dame community life, one of our community member made borscht quite regularly. Being a huge beet lover, I was always thrilled with opportunities to consume beets!

With the onset of our CSA the thing that we always plant lots of is BEETS!  And with that last year Gracie came up with this recipe. Have you noticed that if your child creates it in the kitchen they are much more likely to eat it?? It's true. Gracie will always go back for seconds on this one. And I am always eager to indulge here knowing how healthy this soup is!

Red Velvet Soup

Since we started getting the organic box of fruits and veggies dropped off weekly, I make this soup much more because really you can throw in anything that you desire. The only thing this an absolute must is beets. This recipe is for a large pot of soup, dutch oven size. 

1 c. chopped onions

1 c. chopped carrots

1 c. chopped celery

Fry up with 2 tbs. olive oil. Until the onion is translucent. Chop remaining veggies while you are waiting for onions reach translucent stage..

2 - 3 potatoes peeled and chopped

3-4 large beets peeled and chopped

1 small head of purple cabbage, chopped

1-2 turnips chopped

4-5  whole cloves of garlic

1 veggie bouillon cube 

Remember when chopping that all of this is going to get pureed so big chunks of veggies are just fine - unless you are not planning to puree...When the onions are translucent add the remaining veggies. Stir and if you need, add 2 more tbs of olive oil. When veggies are all coated with oil and oniony goodness add water till all veggies are just under water. Let simmer for 20 mins or until beets and potatoes are soft. I use a submersible blender and puree it. I have also used a bar blender/vitamix taking out the big chunks with just a little broth at a time.

Serve with a dallop of plain greek yogurt or sour cream and  your favorite crusty bread.