This is something I never would’ve though about making in Canada, but works soooo well. A creamy, sweet, tangy soup that is totally healthy, vegetarian, and oh-so delicious with some goat cheese on top.
The soup itself is incredibly healthy, since there are no dairy products (no cream, no milk, no cheese…just the goat cheese on top). So it makes for a super-healthy yet filling meal. Not to mention it puts to use all those autumn veggies that you don’t know what to do with. This is a completely “clean eating” meal, and if you don’t put the cheese in, it’s vegan, too!
Garnish with goat cheese and something green
Here’s what you’ll need (aka, ingredients):
6 medium sized beets
2 medium sized onions
1 medium sized apple
3 cloves of garlic
3 tbsp balsamic vinegar
1 tbsp olive oil
touch of salt
goat cheese – to taste
Heat a pot with the oil until hot. In the mean time, peel and cut up all of your vegetables. Place the garlic and onions in the bottom of the pot and lightly fry them until they’re fragrant. Add the beets and potatoes, and fill the pot with water. The water line should just cover all of the vegetables. Boil the veggies until the beets are soft, since those will take the longest. Add the apples (they’ll be mushy quickly). The boiling should take about 40 mins.
Once you can piece a beet with a fork, remove the pot from the heat. With an immersion blender, blend all of the pot until there are no more lumps. Add the balsamic vinegar and salt to taste. Stir everything well.
Serve in a bowl, add a blob of goat cheese in the middle, and garnish with something green that you have on hand (could be dill, parsley, chives…in my case all I had was spinach).
The great thing about this soup is that it can be served hot in the winter, or cold during the summer. Either way, it’s delish, incredibly easy and you don’t have to be very good at cooking to get it right (it’s difficult to mess this one up).