Creamy Beet Soup

 

This week is so hot that most people aren’t in the mood for soup. Chilly weather is approaching and local farmers are bringing their root vegetables to the market. I made this soup one morning during a thunderstorm and enjoyed it for lunch (in my air conditioned home). You really don’t need a recipe, just cut the vegetables in small cubes, caramelize, season with salt and pepper, add water or broth to cover and simmer for 40 minutes. Blend and add canned milk. This was filling and delicious.

Creamy Beet Soup

(4 Servings)

Sauté vegetables in olive oil until lightly browned. Season with salt and pepper.

1 bunch beets, scrubbed and cubed

1 potato, peeled and cubed

2 Tablespoon onion, diced 

1 clove garlic, minced

1 small carrot, peeled and cubed

1 Tablespoon olive oil

Add water to cover and simmer for 40 minutes. Blend and return to pot. Add milk and serve .

1/2 cup evaporated skim milk