I’ve stated a few times in this space that I’m not a huge fan of beets. I’m in the majority on that front. Eric, on the other hand, is a huge fan of beets. He is definitely in the minority and he & his brother Karl may be the only people I actually know who fall into that classification. But Eric is slowly & surely changing my attitude towards beets. Knowing how much he enjoys eating them, we try out beet recipes whenever I find one that I am willing to consume.

Beets have many nutrition benefits, in particular fiber, vitamins, minerals, and anti-oxidants, both in the root part (the actual beet) and in the greens. (The greens can be prepared and eaten in the same manner as Swiss chard and fresh spinach are.) This soup recipe focuses on the root part & pairs it with cumin for a twist on tomato soup. Add some Tuscan Herb Bread, and you’ve got yourself a great meal!

Beet & Tomato Soup

Beet & Tomato Soup (adapted from foodandwine.com)

Ingredients:

• 1 pound beets
• 3 tablespoons extra-virgin olive oil
• 4 medium shallots, thinly sliced
• 3 medium tomatoes, chopped
• salt and freshly ground pepper
• 1 teaspoon ground cumin, plus more for garnish
• 1 quart vegetable stock or chicken stock
• 1 tablespoon tomato paste
• 1/4 cup plus 2 tablespoons sour cream
• 2 tablespoons chopped parsley

Directions:

In a large saucepan, cover the beets with water. Bring them to a boil and cook over moderately high heat until they are tender, about 1 hour. Add more water to keep the beets covered while cooking if needed. Drain the beets and let them cool slightly, then peel and coarsely chop them.

The beets need to be boiled before the soup can be started.

In a large saucepan, heat the olive oil. Add the shallots and cook them over moderate heat until they are softened, about 4 minutes. Add the tomatoes and chopped beets, season with salt and pepper and cook, stirring occasionally, until the tomatoes release their juices, about 5 minutes. Add the teaspoon of cumin and continue cooking & stirring, until the cumin is fragrant, about 1 minute. Stir in the vegetable stock and tomato paste and bring it all to a boil. Cover the soup and simmer it over low heat for 10 minutes.

Cook down the tomatoes & beets then add in the stock & the spice.

Puree the soup with a wand blender or in batches in a food processor or blender. Season the soup with salt and pepper once it is blended.

The handy wand blender cuts down on mess & time when pureeing soups.

Ladle the soup into bowls and top with dollops of sour cream, a sprinkle of cumin and the parsley, then serve.

This soup pairs really well with some herb bread.

Eric is making a Beet Believer out of me!  ~Linda

Beet & Tomato Soup (adapted from foodandwine.com)

Ingredients:

• 1 pound beets
• 3 tablespoons extra-virgin olive oil
• 4 medium shallots, thinly sliced
• 3 medium tomatoes, chopped
• Salt and freshly ground pepper
• 1 teaspoon ground cumin, plus more for garnish
• 1 quart vegetable stock or chicken stock
• 1 tablespoon tomato paste
• 1/4 cup plus 2 tablespoons sour cream
• 2 tablespoons chopped parsley

Directions:

In a large saucepan, cover the beets with water. Bring them to a boil and cook over moderately high heat until they are tender, about 1 hour. Add more water to keep the beets covered while cooking if needed. Drain the beets and let them cool slightly, then peel and coarsely chop them.

In a large saucepan, heat the olive oil. Add the shallots and cook them over moderate heat until they are softened, about 4 minutes. Add the tomatoes and chopped beets, season with salt and pepper and cook, stirring occasionally, until the tomatoes release their juices, about 5 minutes. Add the teaspoon of cumin and continue cooking & stirring, until the cumin is fragrant, about 1 minute. Stir in the vegetable stock and tomato paste and bring it all to a boil. Cover the soup and simmer it over low heat for 10 minutes.

Puree the soup with a wand blender or in batches in a food processor or blender. Season the soup with salt and pepper once it is blended. Ladle the soup into bowls and top with dollops of sour cream, a sprinkle of cumin and the parsley, then serve.