The Loma Prietan - September 2001

Cooking Green Recipe

Red Velvet Soup

by Kay Bushnell

Enjoy the creamy texture, stunning color, and superlative taste of this unforgettable soup. Be sure to wash, chop, and steam the tasty beet greens separately, and serve them dressed with a little olive oil.

  • 1 pound red beets (about 3 2-1/2" beets)
  • 3 medium russet potatoes or 2 large potatoes
  • 2 cups beet cooking liquid
  • 1 cup soymilk or rice beverage
  • 1 tablespoon cider vinegar
  • 1 tablespoon brown rice syrup OR sugar
  • 3 tablespoons lemon juice (or to taste)
  • 2 teaspoons salt (or to taste)
  • 1/2 teaspoon pepper

Scrub the beets and cut off most of the stalks, leaving 1 inch of stalks attached. Do not remove beet skins or roots. Scrub the potatoes and place beets and potatoes in a large cooking pot. Cover the potatoes and beets with water and boil them until they are tender, about 40 minutes. With a slotted spoon remove beets and potatoes from the pot, and set the red cooking water aside. Cool and peel the potatoes and beets, removing the thin beet roots. Reserve 3/4 of one beet and slice it into julienne strips (matchstick-size strips). Place the remaining beets and all the potatoes in a blender or food processor with about 2 cups of red cooking water. Blend until very smooth.

Return the blended beets and potatoes to the cooking pot. Add the soymilk or rice beverage, vinegar, rice syrup or sugar, lemon juice, salt and pepper, and julienned beets. Taste and adjust lemon juice and salt. Add more red cooking water if a thinner soup is desired. Heat gently and serve. Garnish each serving with a sprinkling of thinly sliced chives or green onion.

Makes 6-7 cups of soup

Copyright, Kay Bushnell