It is 90 degrees outside and normally that means the last thing I want to do is turn on the oven or stovetop. Thankfully I have central air, because our farm share includes veggies that need cooking! John sautéed a bunch (literally one bunch) of swiss chard with four chopped garlic scape in olive oil, seasoned with kosher salt, pepper, red pepper flake, and deglazed with balsamic vinegar. The beets, meanwhile, were my job. First thought was to pickle them, but was lacking some of the ingredients and definitely lacking some of the motivation to pickle 🙂 Figured I would give beet soup a try.
Ingredients:
10 beets (fresh from the farm), peeled and chopped
1 large yellow onion, chopped
4-5 cloves garlic, minced
3 tbl. coconut oil
3 cups organic low sodium chicken broth
Kosher salt and pepper
Method:
Peeled beets
In a saucepan heat coconut oil over medium heat. When hot add the onion with a little salt and saute for 4-5 minutes to soften. Add the garlic and saute for 2 minutes. Add the beets and saute for 2-3 minutes. Add the chicken broth, increase heat to medium high, and bring to a boil. Once boiling reduce to a simmer, cover and simmer for approximately 35 minutes until beets are soft. Puree with an immersion blender (can use a food processor or regular blender if an immersion blender is not available) and season to taste with salt and pepper.
Paleo beet soup
I know what you’re thinking, my soup isn’t red! I was surprised too, except (as you can see) my beets weren’t super red themselves…you get out what you put in 🙂
Perfect garnish: chive yogurt
Blend together 1/2 cup plain So Delicious coconut milk yogurt, 2 tsp. lemon juice, and 3 tbl. freshly chopped chives. Chill chive yogurt and then add a dollop (1 tablespoon or so) to your soup.
Delicious Primal Cooking 
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