soup no. 2 – friendly beet soup

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A food photographer I am not [yet], but this photo hopefully gives you a bit of a sense of the beautiful hue of this delicious beet soup (accompanied by Cob’s sunflower flax sourdough with butter)!

This soup was made a couple of Monday nights ago before a Bible study hosted by my dear friend Nadine at her apartment in Kerrisdale.

Her apartment is a lovely space where sweet words of freedom are spoken often. I am learning what it means that I am free INDEED, and that Jesus didn’t die just so that I have the time to try harder and be better. Nope. Jesus died so that I am free to be His beloved alone.

As girls with Mennonite heritage, we felt right at home whipping up a beet-based soup. It was earthy, velvety and simple. Obviously I whipped out my camera to share the recipe! Enjoy.

friendly beet soup

(so named because of how it was made in the company of a dear friend, and because beets can seem rather intimidating until you make a friend of them)

the ingreeds

  • many beets (perhaps 6-8 or more) peeled & diced + 1-2 sweet potatoes, peeled & diced, drizzled with olive oil and roasted at 400° for 35 minutes
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 6 cups veggie or chicken broth
  • 1/2 tsp salt
  • 1/2 tsp or so dried rosemary

how you do

  • Roast your beets and sweet potatoes in advance of making soup. Nadine had already roasted her beets and sweet potatoes and frozen them because she had gone a little produce-crazy and needed to use them up! This was an excellent way to use them. So, either way, be sure your beets and sweet potatoes are roasted and ready to go, or defrost them!
  • Heat olive oil in your favourite soup-making pot over medium heat. Add onions and sauté until soft.
  • Add garlic and sauté a couple of more minutes.
  • Add broth and bring to a boil.
  • Add veggies and bring to a boil again. Add rosemary and salt and let simmer for 15 minutes or more to increase flavour.
  • Purée everything! A blender is especially good for this, but be sure to let your soup cool a little before you transfer it to the blender or you risk an explosion. An immersion blender can be used as well directly in your soup pot.
  • Heat again and adjust flavour as necessary.


This was made up based on consulting other recipes and general soup knowledge! Make soup enough time and you will know what to do – it’s so exciting!


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