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 Method

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

Method

 

For the Rosemary Oil:

1. 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:

1. Heat an extra large skillet over medium-high heat and add vegetable oil to the pan.
2. 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.
3. 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.
4. 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.
5. Serve the soup in bowls and drizzle each with the rosemary oil. Enjoy!