Spicy beet soup
This bright and healthy soup is delicious served hot or cold. It’s smooth and creamy, yet, hot and peppy.
Serving Size: 4
- 2 lbs. whole beets
- 1 & 1/2 cups vegetable bouillon
- 1 cup full-bodied red wine
- 2 cups water
- 2 tbs. soy margarine
- 1 white onion, coarsely chopped
- 1 tbs. dark brown sugar
- 2 tbs. red wine vinegar
- 1 lemon, juiced
- 1/2 cup soy yogurt or soy cream, plus 1/4 cup for garnish
- 2 chipotle chiles en adobo or if not available then jalapenos
- fresh chives, snipped fine, for garnish
Put the beets, bouillon, and wine into a large soup pot, and add the water.
The liquid should cover the beets by at least 1 inch.
Bring to a boil and let simmer, covered, for 45 minutes to 1 hour.
Fork-test the beets for tenderness before removing them from the pot.
Remove the beets with a slotted spoon, and reserve the cooking liquid in the soup pot.
When the beets have cooled enough to handle, peel them and remove the stems and roots.
Cut up a 1/2 cup of 1/2-inch diced beets for garnish and set aside.
Coarsely chop the remaining beets and set aside.
Heat the soy margarine in a large saucepan over medium heat, and when it is melted, add the onion and brown sugar.
Saute for 2 minutes, stirring, until the sugar is dissolved.
Add the onions, coarsely chopped beets, red wine vinegar, lemon juice, 1/2 cup soy yogurt or soy cream, and chiles en adobo to the beet liquid in the soup pot.
Whirl everything in the container of a blender until smooth.
The soup can be served hot or cold; if cold, chill it in the refrigerator, covered, for at least 6 hours.
Garnish with the reserved beets and 1 tablespoon of sour cream, then garnish with chives.