Walking through the market this morning, with my chai coconut milk latte in one hand and a reusable tote in the other, I looked like the total stereotype. However, grabbing a latte and visiting the market is my little dose of self-indulgence during an especially busy and hectic week. I shop alone (no kids in tow, which makes it like a fabulous mini-vacation), and it’s a place that helps slow me down and where my senses are heightened by all the aromas surrounding me at the farmers market. It’s simply a needed dose of self-care.
It’s also a place of creative inspiration: something new I have not yet tried; a new color or shape in an old favorite veggie that now makes it exciting to introduce again; and, to be encouraged to align my menus with the changing seasons. This week, beets were the stars of the show! The colorful veins within the deep green leaves on a variety of different colored roots. I came across a bundle of stripped beets, which is one of my favorite varieties. It looks like just a regular red beet, but when you cut into the root you are pleasantly surprised by a beautiful red, pink and white pinwheel effect.
I usually never cook stripped beets, as I feel bad taking away from the beauty of their raw form. However, the temperature is dropping and fall is around the corner, which makes me crave a warm, and nourishing bowl of soup. I used these beets, along with some sweet bell peppers and beautiful little shallots I picked up, to create this soup. The stripped beets made this soup more of a pinkish color instead of the dark, crimson color you expect with a beet soup, but this flavorsome soup is fantastic with whichever beet variety you choose.
Beet, Red Pepper & Dill Soup
Ingredients
- 2 tbsp avocado or coconut oil
- 1 red bell pepper, cored, and chopped
- 2 shallots, chopped
- 4 beets cut into cubes
- 1 tbsp balsamic vinegar
- 2 cups filtered water
- 4 cups vegetable broth
- 1 lemon zest & juice
- 1 tsp coarse sea salt
- 1 tsp. fresh ground pepper
- 3 tbsp chopped dill (optional, reserve about 1 tablespoon for garnish)
Instructions
- Heat a heavy bottom pot on low-medium heat and warm the oil. Add the onions and cook until translucent, about 3-5 minutes
- Add the chopped red bell pepper and continue cooking until soft, about another 2-4 minutes. Add the beets and balsamic vinegar; cook for an additional 5 minutes
- Add 2 cups filtered water and 4 cups vegetable broth (please see recipe in note section below); turn heat up to a medium-high to bring to a boil. Reduce heat, and cook with the lid partially on until beets are cooked, about 45 minutes
- Remove from the heat and stir in the zest and juice of the lemon, fresh dill, salt and pepper. Once the soup is slightly cooled transfer it to your blender or uses an immersion blend and process until your soup is smooth in texture.
- Pour Soup into bowls and if you desire top with fresh, dill and course sea salt.
