Whew, it’s almost Friday! I’m so glad after another weird and busy week at work. I’ve been in a stressed out funk the last two days with so much going on and I’m pretty sure the pups know it.
They’ve been carefully watching and following me and being sweet little lap buddies when I finally crash on the couch in the evening, very therapeutic. And running with this song on my playlist has also been great for venting a little frustration.
I got hooked after hearing it in a few commercials and I’m tempted to scream out the course like a crazy person, I don’t care, I love it. That jives with so many areas in my life now, except the crashing car into the bridge part. And I don’t care how many times Thug Kitchen drops the f-bomb, I love it too. Laughing to brilliantly abusive recipes and a wicked attitude towards processed foods any health nut can relate to.
I kept things simple last night making a variation of this miso soup recipe replacing the tofu with tempeh and adding spiral sliced zucchini for a simple meal soup.
Tonight I decided to get a little crazy with this beet.
Beets are a veggie I don’t buy enough of, I only think to look for them when I’m at Whole Foods for some reason. But I love adding raw beet chunks to smoothies for vibrant color and nutrients. I have not been creative with other ways to enjoy beets raw because too much raw beet can have an earthy flavor and a really good blender is required to blend them. After some tweaking, I came up with a raw soup recipe that worked really with the beets texture and flavor.
Creamy Beet Soup
- 1 avocado, seeded and scooped
- 1 medium beet, chopped
- 1 carrot, chopped
- 1 clove of garlic
- 2 tbsp. apple cider vinegar
- 1/2 tsp. dried dill weed
- 1 tsp. onion powder
- pinch of cayenne
- 2 tbsp. nutritional yeast
- 1/2 tsp. salt
- 1 cup of water
- pepper to taste
Place all ingredients into a high speed blender and blend to a smooth and creamy texture. Serve and enjoy, makes 2 servings.
I just love the vibrant pink color beets add, hard to believe that’s natural. :-)
I served the soup with sauteed organic tofu chunks for more protein while keeping dinner easy.
And really enjoyed the flavor of the soup, the bright dill flavor, savory garlic, and tangy vinegar complimented the raw beet giving it a brighter, summery flavor. And the avocado added a needed creaminess to the texture countering the grittiness raw beets can have giving it a smooth and creamy texture.
I don’t buy enough beets, either! I must start doing so! It sounds like we had the same week! :) Hang in there! The puppers are so sweet! Mine have been waking me up between 12:30 and 1:30 most nights to go downstairs! Oye!
Traditional beetroot soup is one of my favorites but I seem to make it only on special occasions. I also tend to make a mess when cooking with beets because of how much they stain. The soup I make has shredded beetroot, beetroot leaves (lots, they’re so good), diced potatoes and beans. Thank you for another great recipe.
The Real Person!
The Real Person!
Me too with beets, beautiful color that can get everywhere. Yum, your beetroot soup sounds wonderful, I need to try it.