Wednesday, January 23, 2013

Raw Beet Soup with Parsley Cream

I love Austin, I do.  I could make a big list as to why (climate being near the top, nothing like wearing a t-shirt in January), but today I'll just focus on one reason: Local food.

There's a huge local food movement here, which I suppose is understandable when your climate allows you to grow things year-round.  As a result of how easy it is to find local food, 90% of my produce ends up being as such.  In other words, I'm totally spoiled.

An abundance of local goodies, and spending my entire day with food at school, makes me crave simple and fresh things when I get home.  And when simple ingredients taste so darn good, you really don't need to put much effort into making them taste awesome.  That adds up to a win-win - I get to eat delicious food, and don't have to slave in the kitchen for it.  Huzzah!


This cold raw beet soup involves blending grated carrots and beets with orange and garlic, a splash of water and a little salt.  Simple, yes, but if you've got excellent and sweet produce, that's all it takes.  I really like garnishing pureed soups with creams, pestos or toasted nuts, and any of those would work well here.  Today I made a parsley cream because it's what I had, but you'd be heading into wonderful borscht territory if you used dill instead.  Even basil pesto would be fantastic stirred into this soup.

Raw Beet Soup with Parsley Cream
Serves 1

Ingredients:

2 small beets, peeled and grated
1 medium carrot, peeled and grated
1 medium orange, peeled and segmented
1 small clove garlic, minces
1/4 teaspoon salt
Water, for consistency

Parsley Cream:

2 tablespoons cream (store-bought sour cream or homemade cashew cream)
1 tablespoon fresh minced parsley
1/2 lemon, juiced

Directions:

1. For the soup:  In a good blender, blend the beets, carrot, orange, garlic, salt, and enough water for a creamy consistency.  The kind of blender you have will impact how smooth this gets - it works beautifully in a Vitamix.

2.  For the cream: Stir the parsley and lemon into the cream.  To make a homemade cashew cream, blend a big handful of cashews with enough water to get a smooth cream of your desired consistency (I like it pretty thick).  You'll have to work at this a bit if your blender isn't very strong, but it'll still work.

3.  Spoon the cream into the soup and enjoy cold!  This would be great with a salad, or a piece of bread like I enjoyed.  Unpictured was the lovely dill pickle I devoured while eating this - something about pickles and beets, I tell ya.


Hope you folks have been surviving the week - I know I'm trying.  Let's hope eating fresh food like this will help me ward off my mini nagging cold, and then I can enjoy regular energy levels again.  Take care out there!

19 comments:

  1. Oh how I long for more days of fresh produce! And an awesome blender to make raw soups!

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    1. You should just come here. And bring my juicer.

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  2. Wow, what a gorgeous color!! Your soup looks delicious and fresh produce is seriously the best. Can't wait for the spring when the farmer's market comes back!

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  3. I am a HUGE fan of beets. And pickles. And pickled beets. Ahhh! So am I correct in thinking that this soup would be cold? I know the vita-mix can heat soups if you leave it running long enough. At what point is the food not considered "raw" anymore?

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    1. I should make a note of that in the recipe that it's served cold, thanks for pointing that out! And I think the rawness is lost somewhere between 110 and 120 F.

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  4. I have heard so many people rave about Austin, and it is somewhere I would love to visit one day :) I also love the look of this soup!

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    1. Definitely visit! And good luck trying to resist the urge to stay forever, ha ha! :)

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  5. This is perfect. I haven't made borscht/beetroot soup since I was up in the mountains near Monterrey in September; this looks so vibrant and gorgeous. Just like Austin! So glad you love it there.

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    1. "up in the mountains near Monterrey", ha ha, your life sounds glamorous. :)

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  6. So gorgeous. It had been a while since I'd eaten beets and then I did the other day and was so happy. I've still got to make borscht. First hot. Later raw!

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    1. Beets make me super happy! And yeah, hot borscht is one of the best things of life.

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  7. The colours alone would sell this - the vibrant pink just looks like a big bowl of happy.

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  8. Oh, how I long to live in a place that can grow things (besides wheat) year round.
    I don’t know if I can get on the beet band wagon just yet…they still kind of taste like dirt to me, but I like the veggie/fruit combo you got going on there. It LOOKS super pretty though, lol

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    1. Ha ha ha, some people feel that way about beets, I've heard that before. They're kind of like cilantro in that way, some people are very averse. But yeah, the climate here rocks! :)

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  9. Love this beyond words! Funny thing is, I actually made a juice that was pretty similar to this today. I would love to expand it out into more of a main dish next time.

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    1. Mmm, beets and carrots are among my favorite things to juice!

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  10. Your beet soup sounds so lovely! Great, simple flavor combination.

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