Beet Soup with Mint

Name: Beet Soup with Mint
Ingredients: 1 tablespoon fresh lemon juice; 1 tablespoon honey; 4 to 5 cups rich chicken or vegetable stock; 4 to 5 cups rich chicken or vegetable stock; Kosher or sea salt and freshly ground pepper; Kosher or sea salt and freshly ground pepper; 2 tablespoons olive oil; Kosher or sea salt and freshly ground pepper; 2 pounds beets, unpeeled; ¼ teaspoon ground cloves; ½ teaspoon toasted, crushed caraway seeds; Stirred plain yogurt and fresh mint sprigs for garnishing (optional); ¼ cup chopped fresh mint; Stirred plain yogurt and fresh mint sprigs for garnishing (optional)

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

This is a very simple, earthy soup with beautiful color. It’s one that I like to serve in little demitasse cups to begin the meal, and it’s equally good hot or cold. Be careful in adding honey so that the soup doesn’t get too sweet. Roasted beets are very sweet on their own.

Ingredients

2 pounds beets, unpeeled
2 tablespoons olive oil
Kosher or

Soup
Gluten-free
Vegetarian

Method

Preheat the oven to 375°F. In a roasting pan, lightly coat the beets with the olive oil and season to taste with salt and pepper. Cover with foil and roast for