Cook with the Weather: Beet Soup with Fresh Horseradish

For all of you in the midwest and on the east coast, I feel for you. Though only in the low 40’s in Portland today, I sit shivering at my desk. Long gone are my childhood days in the snow belt of northeastern Ohio: I’ve developed a low cold tolerance.
What do you do when it’s too cold to think? Turn on the stove and cook. Better yet, turn on the oven and the stove. Double paradise. Today’s damp cold of the NW sends me waltzing into the kitchen to make something warm, a new creation called forth by the weather and my seasonal weekly produce box.

This is a fun gluten free, dairy free, creamy and hearty soup. Made on the fly. Inspired by borscht. Made interesting with fresh horseradish, parsley and dill. Use whatever roots you have on hand!



BEET SOUP WITH FRESH HORSERADISH

Serves: 4-6

Ingredients:
2 tbsp olive oil
1 yellow onion, medium chop
1 tsp. sea salt
1 1/2 T. red wine vinegar (or apple cider vinegar)
4 black peppercorns

6 cups root vegetables, medium chop
*I used 2 large beets, 3 parsnips, 1 watermelon radish
4 collard leaves, finely chopped
1 cup parsley, finely chopped
1/2 cup fresh dill, finely chopped
2 inch fresh horseradish, grated (about 1/4 cup grated)
5 cups stock


1. Over medium heat, warm a medium soup pot. Add the olive oil and the yellow onion, along with the salt.

2. After a few minutes, add the vinegar and peppercorns, and continue to sauté for 4-5 minutes.


3. Add the chopped root vegetables and the stock. Increase heat to high until soup starts to boil. Reduce heat to low and simmer 20 minutes, partially covered with a lid.

4. Stir in the collards, parsley and horseradish. Ladle 2-3 cups of soup into a blender, ensuring there is some liquid, and puree until smooth. Add this puree back into the soup, stirring to combine evenly.



5. Taste and season with more salt and vinegar, as desired. Serve topped with coconut milk or goat milk yogurt and more fresh dill. I also like to grate extra horseradish over the soup, and garnish with a grey salt.

Variation idea: add in a cinnamon stick or 1 tsp caraway seeds into the soup with the stock!

Tell me what you think, and if you too cleaned your plate, then felt a little warmer.

What do you crave when it’s this cold out?

Feeling inspired? Sign up to our weekly newsletter for more.
  • +
  • This field is for validation purposes and should be left unchanged.