Roots stored for the winter make warm and friendly soups and stews during the cold months. This prep is an idea with lots of room to try different combinations, keeping these proportions . Fragrant and satisfying. Enjoy it now and remember it in January.
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- 2 tablespoons good-tasting extra-virgin olive oil
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 pound beets, any combination of color, cubed
- 1 cup chopped choice or combination of onions, walking onions, leeks
- 1 large potato, any color, cubed
- 1 small pepper, any color, any heat, cored, seeded and chopped
- 4 cups vegetable stock
- sea salt to taste
- Freshly ground black pepper to taste
- 1/2 cup plain yogurt, any kind
- 1/4 cup fresh parsley leaves or chives or both, minced for garnish at the last moment
- Heat olive oil in a soup pot over medium-high flame until shimmering.
- Add cumin and coriander seeds, cooking and stirring for one minute.
- Add all root veg with a pinch of salt and continue cooking until soft, but not mushy, about ten minutes.
- Add pepper; continue cooking and stirring for another two minutes.
- Pour in stock and add salt/pepper, holding back wiggle room for tasting later.
- Simmer over low heat for 20 minutes cock-covered till veg is done.
- Taste broth for seasoning.
- Transfer to food processor or blender in batches.
- Blend until smooth. Return to pot to heat through.
- Serve in bowls.
- Place a dollop of yogurt in the center of the soup in each bowl. Make an S or a spiral with a knife to drag the yogurt into a design.
- Let stand for five minutes so everything can come together. Sprinkle with a little parsley or chives at the last moment.
- Serve with a good crusty bread
- Cook’s tips and tricks: Lots of roots would be yummy here. Try turnips and parsnips. The potato lends a creamy texture, but can be swapped out.
Stonebridge Farm CSA http://stonebridgefarmcsa.com/