I love beets. I always have. My mother made pickled beets and I devoured them after school almost every day. Until she made me stop.
So while I love beets-I tend to only eat them in one form, so I decided to break away from that and give beets some new life!
For this soup, I wanted something fresh tasting, but I didn't want it to be the primary dish. This is a great starter to a meal and could be easily paired with steak or fish.
Ginger Beet Soup
2 12oz cans whole beets-drained & rinsed
1 med onion - diced
2 Tablespoons ginger root - chopped
3 cups vegetable stock
sour cream for garnish
chives for garnish
Saute onion and ginger in olive oil over low heat until soft. Add beets and vegetable stock and bring to a simmer. Use an immersion blender and puree soup until consistency is smooth and there are no chunks. Season with salt & pepper.
Garnish with sour cream & chives.