My friend Jenn over at Frugal Upstate is doing a week long mini-series “Thanksgiving – the Frugal Mini-Series” and while I’m Canadian and my Thanksgiving was a few weeks ago I decided to add a favourite fall soup for today’s topic of Thanksgiving side dishes. Be sure to visit Frugal Upstate every day this week to find more great Thanksgiving recipes, ideas for decorating and more.
This is a gorgeous beet soup. Full of colour and flavour.
It can be made up to 2 days in advance and refrigerated or up to a month ahead and frozen to be reheated in a Crock-Pot or on stove before serving.
6-8 large beets (1.5 lb), peeled and cut into 1 inch cubes
1 yellow flesh potato, peeled and cut into 1 inch cubes
1 onion, chopped fine
2 celery stalks, chopped fine
2 tbsp olive oil
1 tsp curry powder
6 cups vegetable or chicken stock
salt & pepper
1/4 cup sour cream
In a large, heavy saucepan heat oil over medium heat. Cook beets, potato, onion, celery, and curry for 8-10 minutes, stirring often, until onion is soft and translucent.
Add stock, salt and pepper and bring to a boil. Reduce heat to medium-low, cover, and let simmer for 30 minutes or until vegetables are soft. Remove from heat and allow to cool.
Transfer to a food processor or blender and process until smooth. You might find it easier to work in small batches rather than all at once, returning puree to a clean saucepan.
For a velvety smooth soup you could then take an extra step and pass the puree through a fine mesh strainer but it’s not required.
At this point the soup can be covered and refrigerated for up to 2 days or frozen for up to 1 month.
To serve, reheat on stove until hot throughout or in a Crock-Pot for 1-2 hrs on low, ladle into soup bowls, top with a spoonful of sour cream.
Makes 8 servings and can easily be doubled.