Beet & Carrot Soup

During the transitional season between summer and fall, fuel your body with nourishing meals that strengthen the immune system and prepare your body for the coming cold weather.

Serves 6 people

Ingredients

  • 4 medium size beets (these need to be prepared first)

  • 3 medium onions

  • ½ tablespoon unrefined sesame oil

  • 1 pound carrots

  • 2 medium size zucchini

  • 1 teaspoon thyme

  • 6 cups vegetable stock or water

  • Tamari to taste

  • Pinch sea salt

  • Chives


Beets - Wash beets and cut stalks off leaving approx. 1 - 2 inches of stalk attached to beet. Place beets in a saucepan and cover with water. Bring to the boil, turn heat down and simmer for 45 minutes. When beets are cooked run them under cold water and the skin and stalks peel off.

Cut beets into large pieces and set aside.

While the beets are cooking, chop onions, heat oil in a large saucepan. Add the onions and salt, cover and cook over a low heat for about 15 to 20 minutes to heighten their sweetness.

Wash and trim the carrots and zucchini and cut them into medium chunks and add to the onions. Season with the thyme. Add vegetable stock and bring to a boil. Next reduce heat and simmer covered for 20-25 minutes. Add the chopped beets to heat through and then puree the soup in batches in a blender until smooth. Add 2 - 3 tablespoons tamari, depending on personal flavor.

Serve garnished with a dollop of tofu sour cream in centre and sprinkle with chopped chives for garnish.  Visually beautiful

 

TOFU SOUR CREAM

Ingredients

  • 1 cup silken tofu

  • 2 tablespoons unrefined sesame oil

  • 1 tablespoon lemon juice (more if you like sour flavour)

  • 1/4 teaspoon salt

  • 1 teaspoon umeboshi vinegar or brown rice vinegar

  • Water as needed

In a blender combine tofu, oil, lemon juice, salt, vinegar and blend until smooth.

Photo: Thank you Julia Avamotive — Pexels

kim williams