Suddenly Sauer: Preserving Food and Tradition in a Modern World

Sweet Beet SOUP
April 20, 2009, 1:53 pm
Filed under: soups

This soup was born of a bag of dried apricots that were too sweet to snack on (at least for my tastes) but their presence was plaguing me… I decided to try them in a beet soup and voila! Sweet Beet soup was born:

3 beets (cubed)

1 carrot (cubed)

1/2 onion (minced)

2 cloves garlic (minced)

20 dried apricots (unsulphured) (sliced)

olive oil



1. sautée onions and garlic in olive oil until transluscent, add beets and carrots.

2.  cook on medium heat, covered, until beets and carrots begin to soften, add sliced apricots.

3. once beets/carrots are soft, add water, (about double the volume of the sautée mixture)  and allow to cook for about 10 minutes.

4. purée using an immesion blender, add salt and pepper to taste.

5. serve over brown rice topped with yogurt and a few slices of avocado.

This recipe was a great example of improvisation.  I added the apricots because I wanted to get rid of them, but sautéed dried fruit is a great way to add a rich sweetness to dishes without relying on brown or white sugar.  get creative and don’t be afraid to experient.  the key is that this soup is both creative and SIMPLE.



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