I don't know about you, but there has been a revolving door of root vegetables in my house for the past few months. Like many, I've been making tons of soup, roasting vegetables, making mashes, chilis, etc. We're all just looking for a little bit of comfort from the little bit of variety we have right now. Even so - and as much as I love Winter vegetables - I'm still yearning for a little brightness.
While getting a little sick of brothy soups, living with a Russian and Valentine's day sparking the mood, I finally gave in to the idea of a beet soup. If the color isn't enough to sway you, maybe the flavor will. The bit of ginger offers a nice bite & brightness, while still feeling like a soup fit for cold weather. Although it's still (literally) freezing outside, this colorful soup might tide me over till Spring.
CREAMY BEET, FENNEL & PARSNIP SOUP WITH PISTACHIO & CREME FRAICHE (Gluten-free, Grain-free, Dairy-free opt.) Adapted from Epicurious | SERVES 4-6
- 2 tablespoon olive oil
- 1 sweet onion, diced
- 3 garlic cloves, minced
- 1 tablespoon ginger, minced
- 3 large beets, large dice
- 2 parsnips, large dice
- 1 fennel bulb, roughly chopped
- 4 cups vegetable broth
- 1 (15oz) can full-fat coconut milk
- 1/2 lemon, juice
- Sea salt to taste
- Freshly ground pepper
- About 1/3 cup yogurt, to serve (opt)
- About 1/3 cup chopped & toasted pistachios, to serve
- Handful of greens or micro greens, to serve
In a large dutch oven or large pot, heat oil over medium-high heat. Add onions, garlic and ginger, stirring often for 4-5 minutes. Add beets, parsnips and fennel and sauté for another 4-5 minutes, then add stock and coconut milk. Bring to a boil, then simmer, uncovered, over low heat until beets and parsnips are tender. Add squeeze of lemon juice, then season with sea salt and freshly ground pepper to taste.
Using an immersion hand blender or regular blender, blend soup until smooth or desired texture. Garnish with a dollop or swirl of creme fraiche, chopped pistachios & greens.