Beet Soup

I got some more beets this week and the two that came up in my garden are ready, so tonight is beet soup night. It is a really simple recipe, I can't say I make it exactly the same every time because I pretty much do it by eye, but it is delicious.

4 - 6 beets, cut into large chunks
1/2 onion
2 stalks celery
garlic to taste
2 t chinese five spice
1 T fresh grated ginger
3 - 4 C vegetable broth
salt & pepper to taste

In a stock pot over medium heat add the onion and celery, cook until it begins to get tender. Add the garlic, chinese five spice, and ginger, stir for about 1 minute. Add the beets and enough vegetable broth making sure to cover the veggies, bring to a boil, cover and cook about 45 minutes until the beets are very tender. Using blender or immersion blender, blend until smooth. Serve topped with some yogurt or sour cream, the braised greens, or some green onions (or any combination of them).

I was never a huge beet fan, but I've been learning to really enjoy them and this soup is incredible. It comes out to a gorgeous purple red puree, as always though with beets, make sure you don't drip it anywhere or you'll have stains forever. I love to have the leftovers with a small salad of field greens, pecans, and blue cheese.