Roses? Rubies? If you want to show Mom some truly brilliant shades of red and pink for Mother’s Day, serve her a beautiful beet soup. That’s right, beets.
Even though we live on a different coast from our mom, we know she’d love this brightly hued beet soup. It’s super-easy and super-tasty – simple enough for Dad to make with the kids. And since it’s served cold, you can simply store it in the fridge until it’s time for your big feast. (Don’t worry, we didn’t waste the beet greens – we sauteed them and served them with pasta!)
A cheery bright red beet soup - delicious and easy!
- 3 cups vegetable stock
- 4 large fresh beets
- 1/2 cup Greek yogurt
- 1/2 tsp salt
- Yogurt and fresh rosemary or chives for garnish (optional)
Bring the vegetable stock to a boil in a medium-sized soup pot. Meanwhile, scrub the beets, peel off any rough edges, (it's OK if you leave on a little bit of skin), and remove the tops. Chop the beets into roughly 1- to 2-inch cubes.
Add the beets to the stock, return to a boil, and then lower the heat to a simmer. Cover and continue simmering for about 45 minutes or until the beets are soft.
Let the beet mixture cool slightly, then puree in a food processor (or using an immersion blender) until smooth. Add the yogurt and salt and continue processing until evenly pink. Chill soup until serving. Garnish with additional yogurt and rosemary if desired.
This is actually one of our favorite kinds of soups – the kind that you process in a food processor or immersion blender. You’re not exactly sure what it’s going to look like when it’s all blended up. And then – ooooooh – the most beautiful color emerges.
This soup is smooth, rich, and creamy. In fact, we are pretty sure that this soup can win over even the most skeptical beet-eaters. Tip: Serve it in tiny bowls (shooter size) to give kids just enough of a taste to tempt them.
Like vegetable based soups? Check out these tasty and easy soups: