Beet Soup with Rosemary Oil

14 Jan Beet Soup with Rosemary Oil

The other night my family and I went out to dinner. I am aware that no one should ever bring their children out to dinner with them if they are looking to have a good experience, but sometimes you still want to go out, even though parents with children receive evil-eyed side glances most places that serve quality food.

After arriving we were seated and told the kids menu would be recited verbally. Despite this being a place where I ended up loving the vegetable options, the usual suspects were recited as the kids menu options: grilled cheese, noodles with butter, pizza and chicken tenders. For some reason I lost control of the thought in my head and it exited my mouth. “What about a vegetable?” I asked. The waitress pointed me to some broccoli on the menu with chilli flakes and garlic. Again I was confronted with the battle I fight when feeding my kids: what food can I get in front of them that gives them a good association with vegetables?

I won’t get into my feelings on kids menus in most places – although they do a good job of keeping me away if that is their intention. But I will say this; we should be putting well-prepared veggies in front of our children. 

This soup is a genius display of flavors derived entirely from vegetables. When I first prepared this combination of veggies for a sauce I was struck with the deep complexity and wonderful flavor from only vegetables. It was delicious and I wanted to eat a bowl of it, so I created this soup.

When I served it to my family (including my kids and nieces and nephew) I was careful not to call it beet soup. I knew the kids and adults would probably refuse it. I knew that if I presented it without attachment people would love it, and they did. It was a total hit. People ate it, enjoyed their veggies, got seconds and requested it again for future meals.  

This soup is beautiful and the flavor developed is amazing. It makes a delicious compliment to a meal, or stands great on its own as a hearty soup. Enjoy!

Beet Soup with Rosemary Oil

Incredibly delicious vegetable soup packed with flavor.

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Ingredients

  

For the soup:

• 6 Large Carrots coarsely diced
• 1 Bunch of Celery chopped
• 4 Beets coarsely diced
• 1 Large Yellow Onion diced
• 8 c Vegetable Broth store-bought or homemade (if store-bought, avoid added sugar)
• Salt and Pepper to taste
• 4 tbsp Olive or other Vegetable Oil

For the Rosemary Oil

• 2 tbsp Fresh Rosemary finely chopped
• 1/2 c Olive Oil

Instructions

 

For the Rosemary Oil:

• Combine olive oil and rosemary in a small jar with a lid, shake and let sit for at least 20mins, or up to two days.

To make Soup:

• Heat an extra large skillet over medium-high heat and add vegetable oil to the pan.
• When the oil is hot, add all of the vegetables to the skillet and sauté for about 15-20 minutes, leaving veggies alone long enough to develop browning, but not long enough to burn. When veggies are soft and have developed some nice browning color, add about a 1/2 cup broth to the pan and scrape any browned bits from the bottom of the pan.
• Transfer veggies and liquid from deglazing into a high speed blender with one cup of vegetable broth and blend until smooth. You may have to do this in batches.
• Once all the veggies are in puree form, combine veggie puree and the rest of the broth in a pot. Bring soup to a simmer and salt and pepper to taste. Allow the soup to simmer and flavors to combine for about 15-20 minutes, stirring often.
• Serve the soup in bowls and drizzle each with the rosemary oil. Enjoy!