I have been making soups galore lately. Now that it has FINALLY cooled off in my neck of the woods, I can cook up lots of warm and cozy dishes. I think soups are great. They are so versatile. I almost always start with carrots, onion, and celery, then I just go with whatever sounds good that day. So far this month I have made, broccoli, butternut, potato, and mixed veggie. They all start with the same base ingredients, but from there, they become any flavor that I’m craving.
This soup is no different. It all began with the staples I always have in my pantry. Carrots, onion, and celery. This week I was craving something hearty and filling and starchy. The farmers market was filled with just what I needed, turnips, and parsnips, and my favorite, beets!
This is the kind of soup that could sustain anyone. It is hearty and earthy, with big “meaty” spoonfuls of tender root vegetables. The beets add a little bit of sweet that is a perfect compliment to the other veg.
I threw in some white beans because I had them, and I’m glad I did. They add just enough contrast to the other veg.
- 1 medium Turnip
- 2 medium Parsnips
- 2 medium Carrots
- 4 small Potatoes peeled
- 2 medium Beets peeled
- 4 to 5 cups veg stock or 4 or 5 cups water and 2 cubes veg bouillon
- ½ Onion finely diced
- ½ Cup celery chopped small
- 3 cloves garlic minced
- 1 can chopped tomatoes in their juices
- ½ can white beans
- Spices: pinch of thyme, rosemary, bay leaf, salt, pepper
- Saute onion, garlic, and celery with a little water until soft
- Chop all veg into small square dice the same size
- Add spices to saute
- Add stock and all veg except beets
- Boil beets separately until tender
- Add tomatoes with juice
- simmer for 10 to 15 minutes until roots are tender
- Add beans
- Serve in bowls and top with Beets