Soup, soup, soup, soup, soup… Judging by how many soup recipes we have up on the blog, you’d think that’s all we ever eat. Shan jokingly told me I couldn’t blog this one. Maybe we just need a rule? Five regular posts between every soup post? Rules are for suckers though! Plus it’s getting cold out, and cold weather = soup.
I was actually surprised by how much I enjoyed this particular soup. I didn’t doubt that it would end up being delicious, but after pureeing and tasting it, I was shocked by how good it was, right off the bat. I was expecting to add some additional seasoning, or spices to amp it up, but it was already great. I added some more pepper and that was it. Soup complete!
Along with the fantastic colour, the beets provided a nice earthy sweetness, while the zucchini gave the soup some extra body. Served with a generous dollop of sour cream, it was totally satisfying, and I had more than a few bowls… Eating the photo soup doesn’t count anyways, right?
- 2-3 tbsp olive oil
- 3 cups beets (quartered)
- 3 cups zucchini (chopped)
- 1½ cup carrot (chopped)
- 1 large white onion (chopped)
- 5 cups chicken broth
- Salt & pepper
- In a large stockpot on medium heat, add 2 tablespoons of olive oil.
- Once heated, add beets along with a few pinches of coarse salt. Cover pot with lid, and cook 10-15 minutes, stirring occasionally.
- Add onion and carrots, cooking for another 5-8 minutes with the lid on. If needed, add another tablespoon of olive oil.
- Add zucchini and cook 10 more minutes with lid on.
- Add chicken broth, bring to a boil, then reduce to a simmer, and cook, covered about 10-15 minutes, until beets and carrots are tender.
- Puree soup, and add salt & pepper to taste.
- Serve with a generous spoonful of sour cream.
I recommend buttering up a few slices of fresh bread, dolloping a (more than) generous amount of sour cream, and digging in.
Just don’t spill…