In the Kitchen with Seychelles

Spring is gradually peeking it's head out and that means soon we'll have a bounty of fresh spring fruits and veggies. However, we're going to miss the comfort of our winter root vegetables and so we're paying homage to one of our favorite seasonal veggies, beets. We can't get enough of this quick and easy beet soup recipe. The best part? It's even better the next day, so it's great for making a giant pot and saving for leftovers!

photo by Tipa Tipa

What You'll Need:

2 beets, diced into small cubes

1 medium onion, small dice

2 carrots, small dice

2 new potatoes, small dice

1/4 head of cabbage, chopped thin and small

1 clove of garlic, pressed or chopped

2 diced tomatoes (canned tomatoes will work fine, too)

Vegetable broth or Bouillon cube

Sour Cream (optional)

Sautée onion on medium until soft, add garlic and the remainder of the vegetables (except for the tomato) and sauté about 5 minutes, stirring to keep from burning.

Add tomatoes and enough vegetable broth to cover the vegetables, plus a few inches.

Simmer for 30 to 45 minutes.

Check potato and beet for softness. When veggies are ready add salt to taste. Taste it!! Beets will get sweeter if cooked a little longer so you can let it cook 10 minutes and check the taste again.

Remove from heat and serve with sour cream if you like it or want pink soup. Bon Appétit!

(We prefer to use red beets because they are a bit sweeter and who can resist a rich, red soup! But in a pinch we've used golden beets and they are tasty as well.)