I am a sucker for a good deal, that’s why I couldn’t resist when I saw a giant bag of beets on-sale for $1.88 at my local grocery store. I had no idea what I was going to make with them, but I decided I couldn’t pass up the great price and bought them anyway.
Off to Pinterest I went when I got home, looking for something (anything!) that could use up this massive bag of beets. There were more recipes than I expected. Who knew you could make so many things with beets?! But since the weather was just starting to get cool, I decided to try this recipe – and am I ever glad I did. It was delicious AND easy to make – my favourite combo!
Here are the two main ingredients of this delectable delight …
Place the oil and butter in a large, heavy bottomed pot over medium high heat …
Sauté the onion, constantly stirring until it caramelizes and gives off a sweet aroma …
Add the beets and sauté until well coated with oil (approx. 5 min.) …
Add the chicken stock and bring to a boil …
Turn the heat down to medium low, cover with a lid and cook until the beets are tender …
Let the soup cool a little bit and then transfer to a blender and proceed until pureed.
(I like to leave a few tiny chunks in mine)
** 3 Weight Watchers Points Plus per bowl
- 1 TBSP vegetable oil
- 1 TBSP butter
- 1 large onion, sliced thinly
- 2 heaped cups beets, peeled and cut in chunks
- 4 cups chicken stock
- 2 cups water
- 1/3 cup parmesan cheese, grated
- Salt and pepper, to taste
- Place the oil and butter in a large, heavy bottomed pot over medium high heat.
- Sauté the onion, constantly stirring until it caramelizes and gives off a sweet aroma.
- Add the beets and sauté until well coated with oil, for about 5 minutes.
- Add the chicken stock and bring to a boil.
- Turn the heat down to medium low, cover with a lid and cook until beets are tender.
- Skim off the foam that appears on the surface occasionally.
- Let the soup cool a little bit and then transfer to a blender and proceed until pureed.
- Place the soup back in the pot and add the Parmesan cheese (if desired, I skipped this step). This is also the time to adjust the consistency of the soup by adding more water if you like. Bring to a simmer and adjust with salt and pepper.
- Serve hot and top with the sour cream, parmesan cheese or tzatziki.
You will not be disappointed if you decide to give this soup a try. It’s a nice break from regular Fall soups and I’m looking forward to making another batch soon! Oh, and it’s only 3 Weight Watchers Points Plus per serving – BONUS!