This week I had an absolutely giant beetroot in my veg box. I decided to use some of the beetroot to make a veg soup, since I also had adorable fat, tiny carrots and a veg I had not heard of before called “salsify” which I was told tastes like artichoke, green beans, and some leftover potatoes, tomatoes, courgette/zucchini, and onion from last week. I have a bit of celery and fresh parsley as well. Feel free to add other veg or protein you have kicking around like cabbage or spinach or whatever. It is a very pretty and veg heavy soup. Here is what I did.

I used the shredder tool for the food processor because I wanted the ribbons/strips for a different texture, but you can dice the beetroot if you want. Shred/dice the beetroot. I used about 2/3 of this beetroot.

Chop onion, a couple cloves of garlic or some garlic powder, the equivalent of a large carrot, a stalk or two of celery, 3 salsify roots, and about 5 small potatoes and add to a pot with oil and salt, and sauté for about 7-10 mins. Add a tsp of smoked paprika and a tsp of caraway seeds.

Add chopped tomatoes, shredded beetroot, a good bunch of chopped green beans, veg stock cube (or whatever stock you want, but if you are using mushroom, chicken, or beef, you probably won’t need marmite), a tbsp of marmite, a tablespoon of red wine or balsamic vinegar, and water to cover all the veg. Bring to a boil and then drop temperature and let simmer for at least 20 mins. Taste and add more salt and pepper and more spices if needed. Add fresh chopped parsley and a bit more olive oil. Like most soup, this is even nicer the next day. Serve as is or with a bit of non-dairy/dairy sour cream or yogurt.