Stone Cut Bodies

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Beet Crack

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Recently my father gifted me with an immersion blender. (If you don’t have one, stop what you are doing immediately, run out to Costco, and buy one.) My head swarmed with ideas for the plethora of soups I could make. I could barely contain myself. (I excite easily.) It’s been unseasonably chilly in Los Angeles so the prospect of new soup ideas was thrilling. I decided on something with beets (I knocked back a few too many Maker’s Marks on the rocks this weekend, and beets help to detoxify the liver). Unfortunately, the day I decided to make this new creation was the one day it was about 102 degrees in L.A. I didn’t care. Heat be damned! And good thing, because this soup was delicious. So delicious, in fact, I am calling it “beet crack.” And because of the heat, I also discovered it’s tasty chilled. In addition to being super yummy, beets are high in the antioxidant betacyanin, which give them their bright red color, as well as potassium, fiber and folate. Happy Health!

* My culinary posts are meant to be guidelines, not recipes. They are different from what you would usually find in a cookbook, because I think cooking should be inspired and new every time you do it. If you like heat, add a sh**load of cayenne or jalapenos to one of my recipes. If my guideline calls for cilantro but cilantro tastes like soap to you, leave it out. When I cook, I get a buzz from the thrill of creation. The same can happen to you.

Creamy Beet and Goat Cheese Soup

Beet Crack

about 4 medium beets, washed, peeled and chopped into bite sized chunks

4-6 oz chevre goat cheese

1/4-1/2 cup hemp seeds (or quinoa could be tasty)

1/2 cup or so chicken or vegetable broth

1/2 cup or so almond milk (or any kind of milk you like)

1 1/2 shallots, chopped

10-16 cloves of garlic, chopped (less if you’re not hunting vampires)

lemon zest from 1/2 lemon

handful chopped fresh parsley to garnish

splash white wine (red might be interesting too)

2ish tbsp olive oil

Saute garlic and shallot in olive oil in a medium pot over medium heat until slightly golden (about 5 minutes). Add a splash of the wine or a little water if they begin to stick to the bottom. Add beets and wine and a little of the broth, and steam until soft (15-20 minutes). Stir in remaining broth, almond milk and goat cheese, stirring until the goat cheese is melted and combined. I scooped out about 1/4 of the beet chunks before blending, because I wanted a slightly chunky soup, but you could leave them in if you prefer a smooth consistency. If you have an immersion blender, use it to blend the soup. If not, a food processor or regular blender will work just fine. Once the soup is blended, transfer back to the pot and add lemon zest and hemp seeds. Reheat if necessary. Garnish with parsley and enjoy!

 

 

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