Autumn Beet Soup

I love beets and I'm always looking for new ways to cook them. Unlike the other vegetables I cook with, beets can't be hidden in recipes with their bright red color and my family don't really like them.  I found a new recipe for beet soup that I tried but I changed it up adding potatoes to cut the really strong beet flavor.  I also added milk and cheese to make a creamier soup.  It turned out really good. I used striped beets so they didn't have the dark red color . My daughter, Tabitha, was visiting, I got her to try it and she liked it so much she took the rest back with her.  I made another batch using red beets and added a sweet potato as well as new potatoes and it was even better. The sweet potato really mellowed out the beets. The 2nd batch was a bright red color and very tasty. The soup is pureed and so creamy with the milk and cheese. I added goat cheese and shredded cheddar cheese. I also used the beet greens, making pesto with them and herbs plus putting in my stock scrap freezer bag for future stock. I take my lunch everyday to work so beet soup is now on my fall favorite list.

Here's the recipe:

Made with striped beets

Autumn Beet Soup

1 onion, chopped

1/2 c chopped sweet peppers

1 lb. beets, (5 or 6) chopped

1 medium sweet potato, chopped

6 to 8 new potatoes, chopped

1/4 t. ground ginger

1 t. each seasoned salt and pepper

1 bay leaf

4 c. water

Cook vegetables in water with bay leaf, ginger, seasoned salt and pepper for 30 minutes or until tender. Blend in blender or with emulsion blender until smooth.

Add 1 t. each parsley and thyme

1/2 c. milk

1 to 2 c. shredded cheddar cheese, can also add goat cheese

Heat through until cheese is melted and soup is nice and creamy.

Enjoy,

Bamah