Late Summer Beet Soup

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 1 tablespoon sweet butter
• 1 cup onion, peeled and chopped
• 1/2 cup carrot, diced
• 1/2 cup celery, chopped
• 2 garlic cloves, minced
• 2 granny smith apples, chopped
• 1 teaspoon ginger, freshly ground
• 1 cup white
• 1/2 teaspoon salt
• 1/2 teaspoon nutmeg
• 1/2 teaspoon coriander
• 3 cups beets, peeled and chopped
• 6 cups vegetable stock

Recipe

• 1 in a large saucepan, heat the oil and the butter. add the onion, carrots and celery; saute 5 minutes over low heat.
• 2 add garlic, apples and ginger. then add and spices. saute for 3 minutes.
• 3 add cubed summer beets and stock. stir well and bring to a low simmer for 30 minutes.
• 4 turn heat down and let sit for 20 minutes before turning to puree in blender. i suggest using an immersion blender since hot soups in blenders are very dangerous - they blow the lid and may cause burns. return soup to pot.
• 5 ** my notes: my husband served this at room temperature with creme fraiche, so, vegetarian, not vegan, but delicious! and beautiful!