Do you know what veggies are in season this fall?
The growing season is not over yet! There are still tons of vegetables you can grow and buy that harvest in fall. Lettuce, kale, spinach, radish, beets, carrots, potatoes, garlic, tomatoes and rhubarb are all among some of the vegetables still being planted and harvested at the UofT gardens. Look for fall produces such as these at your local Stores to ensure you’re getting the freshest produce of the season. What would you make with these fresh veggies?
I know pumpkin spice is all the rage right now but this one is for the beet lovers! As the temperature begins to drop why not try a new soup recipe to warm you up. We like this one that incorporates potatoes, beets, carrots and garlic. It’s fast and easy to make. Also try roasting the beets in tin foil and then chopping them up to add to any of your favourite salads!
Puréed Beet Soup
Yield: 4 to 6 servings
Time: 45 minutes to 1 hour
2 tablespoons canola or grapeseed oil
1 medium yellow onion, chopped
2 garlic cloves, minced
Salt and black pepper
21⁄2 pounds beets, peeled and chopped
1⁄2 pound starchy potatoes, peeled and chopped
1 medium carrot, peeled and chopped
6 cups vegetable, chicken, or beef stock
Juice of 1 lemon
Sour cream for garnish (optional)
Chopped fresh dill for garnish (optional)
1. Put the oil in a large pot over medium heat. When it’s hot, add the onion and garlic
and season with salt and pepper. Cook, stirring frequently, until softened, 5 to 7
minutes. Add the beets, potatoes, and carrot and cook, stirring constantly, for 2 minutes,
then add the stock.
2. Bring to a boil, then cover and reduce the heat so the mixture simmers gently. Cook
until the vegetables are fully tender, 20 to 30 minutes. Add the lemon juice and purée
with an immersion blender. Taste and adjust the seasoning, and serve hot or cold,
garnished with the sour cream and dill, if desired. (Store leftover soup in an airtight
container in the refrigerator for up to several days.)
Puréed Beet Soup