Simple, nourishing, and really easy to make – that is the essence of this soup. Earthy beets mixed with umami flavors just get better with time. Make a big pot and eat throughout the week.
simple beet soup
Course: SoupsIngredients
3 medium beets (with tops)
3 white mushrooms
1 tbsp balsamic vinegar
2 tbsp miso paste
2 tbsp lemon juice
1 tbsp maple syrup
salt
black pepper
marjoram
ginger powder
nuts and seeds (for garnish)
Directions
- Wash the beets really well, especially the tops as they tend to have hidden dirt. Peel the beetroot and roughly chop along with the mushrooms. Place in a medium pot and add enough water to cover everything.
- When it starts boiling, set heat to low and simmer for 15 – 20 minutes or when beets are soft.
- Add spices and mix the soup with an immersion blender. Taste and season to your liking. There are no two beets that taste the same so you might have to be adventurous with the spices.
- This soup is best made a day ahead to give all the flavors time to develop. Warm up on the stove and serve topped with crushed pistachios or pumpkin seeds. Enjoy!
