This should come as no surprise to anyone anywhere, but it is COLD in the Midwest!
In the past couple weeks, I have become accustomed to the fact that I am and will be constantly covered in a blanket and will be wearing nothing but sweaters and sweatshirts for the next several months.
Or at the least for the next several days.
Note that the highs are in the LOW 40s. Cool.
I wear scarves all day long. I wear my fingerless mittens while typing on my computer at work. I am constantly clutching my giant mug of tea. (Fact: A colleague said to me yesterday, “that’s a really big mug”. I wasn’t sure how to respond to that, so I simply said “thanks!”. Obviously it was a compliment, right?)
We’ve had snow in the forecast a few times, and I think we have maybe seen some snow-like precipitation, but nothing real.
Not that I’m complaining, since I still haven’t readied my garden for the winter. (It’s on the agenda this weekend. Again.)
But one doesn’t need snow to eat soup. One doesn’t even really need cold, though there is something about a nice piping hot bowl of soup when the sun is hiding behind clouds, the rain is coming down, and the wind is blowing the dead brown leaves off the trees just outside your office window.
Have I mentioned I love soup? Especially a fast and easy soup?
Have I mentioned that I love beets?
Add these loves together and that’s a match made in my own personal heaven. Throw some ginger into the mix, and I might just propose marriage. Seriously.
Beet Soup (serves 2…maybe)
- 175 grams beets, peeled and chopped; about 1 cup (canned is fine)
- 1/2 cup chopped onion
- 1 tsp minced garlic
- 1 tsp vegetable bouillon
- 1 1/2 cups water (if using bouillion) or vegetable broth
- 1/2 tsp ginger
- 1/2 tsp cinnamon
- salt and pepper, to taste
Combine all ingredients in a saucepan and bring to boil. Reduce heat, cover, and simmer until beets and onions are soft (30-40 minutes, if using fresh beets, 10 min if using canned). Remove pot from stovetop and puree using immersion blender or food processor.
Aaaaand….you’re done. See? Easy. Told you so.
Other than the time it takes to cook, the hands on time for this soup is about 5 minutes. I put the soup on the stove, and by the time I finished a little bit of work, soup was on.
Eat it with a spoon, but try not to spill. Beets are great, but do you think you’ll be able to get a bright pink stain out of your new light blue t-shirt? (HINT: no). Not that that happened. I’m speaking in hypotheticals here.