This simple, healthy beet soup is the antidote for weeks of holiday indulgences. Packed with nutrition, beets have been shown to lower blood pressure, increase stamina, purify the blood and liver, fight inflammation and boost mental health. What are you waiting for? Make this soup today!
- 2 T olive oil
- 1 large onion, finely chopped
- 10 cups water
- 1 bay leaf
- 12 juniper berries
- 1 pound beets, (about 3 medium), peeled (greens reserved and chopped)
- 2 carrots, peeled and thinly sliced
- 1 pound fingerling potatoes, washed and thinly sliced
- 1 stalk celery, thinly sliced
- Juice of 1 -2 lemons, divided
- Handful of dill, chopped, plus more for garnish
- Apple cider or balsamic vinegar (optional)
- Sour cream (optional)
- 1Heat a large soup pot over medium heat and add olive oil. Saute onions just long enough to soften without browning, about 5 minutes.
- 2Add 10 cups of water to the pot, along with the bay leaf and the juniper berries. Bring to a boil. Cut your beets into halves, or into quarters if they are very large, and add to the pot. Drop them into the water and reduce the heat to medium. Cook for 5 minutes, then add the carrots, celery, beet greens and juice of ½ lemon. Cook for about 15 minutes, until the beets can be easily pierced with a fork. Turn the heat down to low.
- 3Scoop the cooked beets out of the soup and let them rest until they are cool enough to handle. Set up your food processor with the grating disk and shred all of the beets. You can also grate the beets by hand, but be careful or you will turn your hands, your counter, your clothes and everything else a beautiful bright magenta. Return the beets to the soup and cook another 10 minutes on low.
- 4Add chopped dill and season with salt, pepper and additional lemon juice to taste.
- 5You can also add apple cider vinegar or a little balsamic vinegar to season the soup if you desire.
- 6Serve hot or cold and garnish with a dollop of sour cream and some fresh dill.