This all started because I got home early enough to watch the rerun of The Wendy Williams Show. And of course on the day I catch her, Martha Stewart is the guest. Martha just exudes a level of perfection that I don't think any human was ever meant to achieve. But because she showed colourful soups in simple drinking glasses, I felt that I couldn't be outdone (seriously, how would she know?) So after looking up her recipe and making a few tweaks, I got my supplies from the food store and got started. Can you believe I actually made three different soups in just under 2 hours? I made a roasted garlic and beet soup (even though I hate beets), potato and mushroom soup and carrot ginger soup (recipes to come later this week).
So take THAT Martha Stewart!
Beets may take a while to roast, but their powerful healthy status makes it worth the wait. I added the apple to sweeten the taste because it was far too bitter.
Roasted Garlic and Beet Soup
1 can whole beets
2 tablespoons olive oil
1 teaspoon garlic & pepper seasoning
1 large celery stalk, thinly sliced
1 teaspoon fresh thyme leaves
1 bay leaf
1 medium Gala apple, diced
Coarse salt and pepper
2 tablespoons lemon juice
Heat 2 tablespoons olive oil in a pot over medium heat. Add celery and cook, stirring, until tender, 2 to 4 minutes. Add beets and garlic, thyme, bay leaf, and 2 cups water and 1 cup vegetable broth. Season with salt and pepper.
Bring to a boil, then reduce heat and simmer, 5 minutes. Discard bay leaf. Let cool slightly, then puree in a blender (with the apple) until smooth. Stir in lemon juice and adjust seasoning to taste.