It’s impressive how much rich flavor beets add to this delightful take on borscht. Not to mention, beets are a real powerhouse. In the old days, they were used to treat illness of digestion or blood. Today, they are revered by endurance athletes for providing measurable gains in performance. For the rest of us, they provide a good amount of folate and improve circulation.
Golden Beet Soup
1 can of white beans, drained and rinsed
3 medium golden beets, peeled and diced
1 large potato
2 Tbsp olive oil
Pinch of salt
28 ounce can of crushed tomatoes
2 cups water
½ cup vegan sour cream (I used Tofutti Sour Cream)
2 tsp cornstarch
fresh dill (optional)
caraway seeds (optional)
1. Chop onions, turnips, carrots, leeks, beets, and potatoes. Heat olive oil in deep pot and add chopped vegetables with a pinch of salt. Saute over medium-high heat continually stirring until leeks cook down (about 5 minutes).
2. Add crushed tomatoes and water. Bring to a boil and cover. Allow to simmer for 15 minutes or until potatoes and carrots are tender. Add white beans and cook 5 more minutes.
3. In a small bowl, mix vegan sour cream with cornstarch. Stir sour cream mixture into soup, and bring it back up to a boil.
4. Season to taste, and garnish with fresh dill or caraway seeds.