I found a lots of beets at the Farmers Market these days. Yes, they were beautiful, and there were everywhere, but I did not know what to do with them. I resisted cooking with them for the longest time because of that. Yes, you are right to say that I was scared of this veggie.
Finally, I decided that the wait was over, and I needed to get my hands-on this beautiful veggie. I couldn’t hide from them any longer!!! I also found this purple kohlrabi at the Farmers Market, so I decided to face my fear with these two veggies at the same time. O-M-G!!!
Don’t be alarmed by the color of the soup (like my hubby). This red-violet color soup is beautiful and delicious. Why do I dare say that? Because my hubby, who hated beets, ate this soup, and said, “it’s actually pretty good.” So, I’m quite sure I aced this recipe test. I hope you make it, so you can be the judge of that.
- 2 pounds beets (combination of red, gold and chioggia beets)
- 3 turnips (about 10 oz.), peeled and cut into 1-inch pieces
- 2 purple kohlrabi, peeled and cut the soft part into 1-inch pieces (option)
- 1 medium onion, thinly sliced
- 2 cloves garlic, chopped
- 1 butternut squash, peeled and cut into 1-inch pieces
- 5 + 1/2 cups chicken broth
- 1/3 cup buttermilk
- 3 tablespoons parmesan cheese
- 1-2 tablespoons red wine vinegar
- salt & pepper, to taste
- 2 tablespoons olive oil (or more), if needed
- Crème Fraîche & microgreen, to serve
Preheat oven to 350°F. Wrap beets in foil and roast until tender when pierced with fork, about 60-90 minutes. Cool. Peel beets. Cut 1/4 of 1 beet into 1/4-inch cubes. Set aside.
In another baking pan, coat turnips, kohlrabi, and butternut squash with olive oil and salt & pepper. Roasted until tender, about 1 hour. Set aside.
Melt olive oil in heavy medium saucepan over medium-high heat. Add onion and cook until translucent, then add garlic and stir for 1-2 minutes (do not let the garlic brown). Add beet pieces and all roasted vegetables. Cook until vegetables begin to stick to bottom of pot, stirring frequently, about 7 minutes. Add 4 cups chicken broth.
Bring to boil. Reduce heat to low, cover, and simmer until vegetables are very tender, about 25 minutes. Cool soup slightly. Working in batches, puree soup in blender with buttermilk.
Pour all pureed soup back into heavy medium saucepan. Add red wine vinegar and parmesan cheese. If needed, thin the soup with more chicken broth. (I added about 1+1/2 cups chicken broth at this step) Season to taste with salt and pepper.
Divide between 4 bowls. Garnish each with 1 tablespoon crème fraîche. Sprinkle with microgreen.
This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Medha from Mimi’s Mommy blog. Also, I want to shout out a special “Thanks a million” to Genie from Bunny Eats Design for inviting me to this fun event.
Reference: this soup recipe is adapted from epicurious.