Yeah. He’s doing recipes now.

Spicy Roasted Root Soup —

Beets are super good for you, and like most things that are super good for you, they do their best to trick you into thinking they’re poisonous. Growing up, I thought beets were the practical-joke version of cranberry sauce; they came out of a can, but instead of tasting fruity like Jell-O they tasted like old socks and potting soil. I’ve served this soup to several people now, and only my wife (she of the sensitive palate) has said that it tasted of dirt. I think she said “earthy” which was polite but I knew what she meant. As a general rule, beets are one of those ingredients you go out of your way not to mention lest people think your dish is going to be gross. Hence the generic name “Roasted Root Soup”. Don’t let me scare you from trying it, though. Most folks didn’t even suspect I was feeding them something healthy!

Time saving tip: this is a pureed soup, so don’t bother fine dicing your ingredients. Just rough chop into equal size chunks small enough to cook evenly.

Here’s the ingredients I used to make about 4-6 servings:

3 beets
1 medium yam
2 medium carrots
3 cloves garlic (peeled)
Thyme, Sage, and Rosemary for roasting these
————–
2 cups good quality stock (chicken or veggie)
2 ribs celery
1 large shallot
2 sticks lemongrass
Braggs ™ Liquid Amino
Good quality Hot Sauce (I used a home-made a friend gave me), to taste
Salt & Pepper
Smoked Paprika
Pinches of dried Orange Peel, Cardamom and Ginger, to taste
½ to 1 cup whole milk or almond milk to finish (optional)

Step one (and this is so crucial I put it right in the name) is you HAVE to roast your root veggies at ◦375F for about 45 minutes or so. Quarter the beets and yam, and chop the carrot. Drizzle with olive oil and top with some diced thyme, rosemary, and sage.The roasting is going to add a real richness to the finished product, so I don’t recommend skipping it. Let it go in the oven while you finish the rest of the chopping. (I roast the garlic cloves as well; if you don’t like strong garlic flavor, add it later or omit.)

Rough chop your celery and shallot. Sweat them in some olive oil, salt, pepper, smoked paprika and cayenne flakes in a large stock pot until translucent. I like to add a splash of Bragg’s Liquid Amino at this stage. (Bragg’s is a soy-based sauce that adds meatiness to vegetable dishes. You can use a splash of soy sauce or Worcestershire in a pinch.) Add your roasted vegetables, warmed stock, hot sauce, and pinches of aromatics, and bring to a good simmer. Carefully puree with an immersion blender, reduce heat, and add warmed milk or almond milk if desired. Bruise the two sticks of lemon grass and drop them into the pot and simmer for as long as you like, taking them out before serving. Feel free to experiment with the choice of herbs and aromatics. This can easily be made vegan, is gluten-free, super good for you, and does not taste like dirt.

I should end all of my recipe posts with that statement.

Advertisements

About this entry