Beet & Potato Soup - recipe

With the cooling rain happening over the past few days I thought I'd do something good with all the beets we received from our CSA (community supported agricuture) food co-op.  I've made beet, walnut and cheese salad before, but I wanted to do something different, so I decided to make a beet soup! It turned out really yummy, and I thought I'd share the recipe. Beets are in season right now so they are at low cost.

You will need:

1 tblspoon butter (you can use less butter and just add alittle olive oil too)
1 onion
4 golden potatoes
3 medium sized beets
2 cups water
1 1/2 cup organic chicken broth
1 cup organic milk
2 tblspoon flour (any kind, can be all purpose, rice flour or whole wheat, I used brown rice flour)
1/2 tsp salt
1/2 tsp pepper
handfull of chopped parsley (optional)
salted crackers or crunched up tortilla chips (optional)

First, I chopped and sauteed the onion with the butter/olive oil combination (or just butter).

 While the onion is cooked until it becomes transparent, chop potatoes and beets, it doesn't matter how small you get the potatoes and beets as this will all go into the blender after they cook. 

While the onion is cooked until it becomes transparent, chop potatoes and beets, it doesn't matter how small you get the potatoes and beets as this will all go into the blender after they cook. Add potatoes, beets, water, broth. Cook for 25 minutes.

Let mixture cool, put entire mixture into blender. Blend mixture until smooth. Add mixture back into pot.  Add flour, milk, salt and pepper. Cook until boiling. Serve in bowl with chopped parsley and salted crackers! I added crunched tortilla chips to mine, and Martin just had parsley, so you can see both photos with chips and without! It was delish, and most of all so easy!! and totally healthy!!!

Hope you have a fabulous week!!