Summer soup, perfect for one of those ‘cleaning out the fridge’ days ahead of going on vacation. This soup is incredibly light and velvety smooth, and can be made vegan and/or gluten-free. I hope you like it as much as we did. 🙂
Serves 2 as a main dish, or 4-6 for starters
|1 tablespoon||Vegetable oil (I use olive oil)|
|1 thin slice||Ginger root|
|Several||Beet stems (tops without the leaves)|
|2||Small leftover cooked beet roots, with cooking liquor|
|2 cups||Stock (I used vegetable stock from the fridge this time.)|
|2 slices||Stale bread, crumbled (optional)|
- Heat oil in medium saucepan.
- Peel ginger root and chop finely; clean and chop beet stems and carrot.
- Saute raw veggies until fairly soft.
- Chop leftover beets roughly; add to hot veggies, along with at least a cup of the well-coloured, full-bodied cooking juice and the 2 cups of stock.
- Bring to a boil, cover and allow to simmer 15 minutes.
- Blitz in the pan, using a hand blender. (Or remove to a glass-jar blender to liquidize, and return to pan.)
- Add crumbled bread if you’re using it. This is to add body to the soup, but isn’t enough to make it heavy. (To thicken a gluten-free version, use cornstarch.)
- Heat through for another 5 minutes, which will soften the breadcrumbs. Blitz again.
- Keep hot until ready to serve.
We added a spoonful or two of yogurt at the table, and ate this with fresh crusty bread.