Cleansing Diet, Day 7: Chilled Beet Soup

Green Girl Goodies, October 2011

Serves 10 to 12

FOR THE SOUP BASE:

2 tsp Garlic, Crushed Garlic
9 ½ oz Yellow or White Onion, rough chopped
11 oz Celery, Rough Chop
2 ½ lb Red Beets, large cubes
1.8 lb Russet Potatoes, large cubes
1 tb Extra Virgin Olive Oil
3 tsp Sea Salt
1 tsp Black Pepper
2 tb Lemon Juice
2 ½ qt Purified Water

FINISHING INGREDIENTS:

1 qt Purified Water
2 tsp Sea Salt
1 tsp Lemon Juice

- Heat an extra large stock pot* over high heat. Add oil and heat briefly.
- Reduce heat to medium and add garlic, onions and celery. Sweat vegetables** until translucent.
- Return the heat to high and add the beets and potatoes. Cook for 4 – 6 minutes until the beets begin to caramelize slightly. Stir frequently to avoid burning any of the vegetables.
- Deglaze with lemon juice, add salt and pepper and mix well.
- Add water and bring to a boil.
- Once boiling, lower the heat to maintain a light simmer and cook until the vegetables are tender and the liquid has reduced to barely covering the vegetables.
- Let the soup cool on the stove until safe to place in the refrigerator to chill overnight.***
- Add finishing ingredients and using a hand held emersion blender, blend the soup until smooth and no chunks remain.

OPTIONAL GARNISHES:
Chives
Green Onions
- Some tasty non-vegan additions to the soup when served hot:
o A little sour cream adds a delicious creamy texture to the soup.
o Some rendered bacon chunks are also quite delicious!!

*Use an extra large pot to help reduce spray from the beet juices as they can stain clothing and white counter surfaces.
** Sweating - a classical technique of cooking food (usually vegetables) over medium/low heat in a little fat to the point that they become aromatic, soften and cook in their own juices without browning.
***If you wish to serve the soup hot, skip the chilling and once cool enough to handle safely, blend and proceed accordingly. Reheat soup as needed.