OK, so it's been months and months since I posted. I regret that I didn't get to document and share all the wonderful cooking we did this summer, but sometimes that's how it goes. I aspired to live every second to the fullest this summer and enjoy the outdoors to the best of my ability, and given the gorgeous summer, sitting at my laptop just never happened.
But fall has arrived full force, and grad school, so my inside time has increased dramatically. And with grad school comes fiscal awareness and a renewed pledge to cook all our food, as easily and simply as possible (most days), to waste as little as possible, and still enjoy delicious meals.
This soup got us through more than a week, filling in meal gaps here and there. The gift of a peck of beets I received made this a no-brainer.
ROASTED BEET AND POTATO SOUP
2 lbs beets - scrubbed, peeled and diced
1 lb potatoes - peeled and diced
2 shallots - chopped
2 Tbsp olive oil
A few sprigs of thyme
6 cups broth (vegetable or chicken, low-sodium)
1 Tbsp red wine vinegar
Sour Cream (optional)
Preheat over to 400
Toss the beets, potatoes, thyme, olive oil, salt and pepper together
Line a baking sheet with tin foil and bake the mixture about 45 minutes, until the beets and potatoes are cooked through.
Remove thyme and add vegetables to soup pot along with the broth and bring to a simmer. Using an immersion blender, blend the mixture until desired consistency.
Stir in vinegar and season to taste with salt and pepper.
Serve with a dollop of sour cream.