Spiced Golden Beet Soup

Irene McGuinness

Updated Apr 28, 2015

This golden soup is filled with plenty of healthy spices. Roast beets in advance in order to cut down on preparation time (see below).

2 Tbsp (30 mL) extra-virgin olive oil
1/2 onion, diced
2 garlic cloves, minced
1 in (2.5 cm) piece ginger root, peeled and minced
1 lb (450 g) golden beets, roasted and peeled
1/2 tsp (2 mL) ground cinnamon
1/4 tsp (1 mL) turmeric
3 1/2 cups (875 mL) chicken stock
Salt and freshly ground black pepper
Chopped cilantro or fresh dill

Heat oil in large saucepan. Add onion, garlic, and ginger. Saute just until onions are soft. Do not brown.

Chop peeled beets. Add to onions in saucepan along with cinnamon, turmeric, and chicken stock. Bring to a boil. Cover, reduce heat, and simmer for 5 minutes to blend flavours. Remove from heat and cool before puréeing.

Purée soup in blender or food processor until smooth. Add salt and pepper to taste. Strain, if you wish. Refrigerate until fully chilled. Serve with chopped fresh herbs.

Makes 5 cups (1.25 L).

Each serving contains: 126 calories; 5 g protein; 6 g total fat (1 g sat. fat, 0 g trans fat); 14 g carbohydrates; 2 g fibre; 258 mg sodium

Simple steps for roasting beets

The amount of time it takes to roast beets varies depending on the size of the beet.

Preheat oven to 500 F (260 C). Rinse beets clean.
Place beets in a small casserole dish with a tight-fitting lid.
Roast until the centres of the beets are soft and can be pierced easily with a fork, about 45 minutes to 1 1/2 hours, depending on the size of the beet (smaller ones cook faster).
Remove casserole from oven, take off lid, and wait until beets are cool enough to handle.
Peel by rubbing the beet gently with fingertips. Soak fingers in lemon juice for a couple of minutes to remove any staining from the beets.

source: "Summer Soups", alive #334, August 2010