Beet + Burdock Veloute

It’s soup weather. Even here in Southern California. Days might still be warm, but nights are growing measurably cooler and we can’t help but crave some of the cozier things in life. Book time, bath time, fire time, and soup time—fall is our absolute favorite time of year!

Google soup recipes and you will literally get millions of hits. Unfortunately, recipes for simple soup have an ingredient list a mile long. Stupid easy to make yes, but pretty annoying to shop for.

I had an epiphany about soup a few years ago while reading I Know How to Cook. Inspired by a recipe for French velouté, a soup so simple it’s essentially fool-proof, consisting of butter, flour, stock, and vegetable. Voila! But how could I make this soup even more simple?

I decided to make simple blender soups, or smoothie/soup hybrids. The ratio is streamlined.

Steamed Vegetable + Liquid + Healthy Fat + Herbs/ Spices

It’s the perfect wintertime substitution for smoothies.

Beets and burdock are both rich in grounding minerals and vitamins, essential in fortifying your immune system for winter months. They are both rich blood builders, warming and tonifying. We’ve added a healthy dose of fat with ghee or coconut oil to help boost nutrient absorption. Turmeric, ginger, and black pepper help aid in digestion and have rich anti-inflammatory properties, topped off with miso, the probiotic rich superfood. The nutrition spiel might be long, but you could easily serve this to anyone as a classic velouté and they will love it.

Feel free to get creative and mix up the recipe as you wish.

| Ingredients |

3-4 medium beets

1 tablespoon burdock root powder or 1/4 cup prepared burdock root* (optional)

4 cups filtered water or bone broth

2 tablespoons miso

1/2 tablespoon freshly grated ginger

1 teaspoon turmeric powder

Black Pepper + Sea Salt to taste

| Process |

Blend all ingredients until smooth.

Serves 2-4

* To prepare fresh burdock root, you must peel + grate the root and sauté in a mixture of sake, organic soy sauce, and organic coconut sugar until the root is thoroughly cooked and slightly al dente.

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