Easy Chunky Beet Soup

I had leftover veggie broth from the spicy tempeh I made last night and also had beets in the fridge. So... it was only natural that I combine the two and make some beet soup! This soup is very easy, but hearty and delicious.

Makes 2-3 servings.

Ingredients:

2 cups veggie broth
3 small or 2 large beets with greens
3 cloves garlic
1/2 medium red onion
4 or 5 collard or kale stems (leaves removed)
3 Tbsp olive oil
2 Tbsp balsamic vinegar
2 tsp agave nectar or maple syrup
1/4 tsp salt
dash of cayenne

Directions:
Preheat oven to 400 degrees.

Prepare veggies: Wash beets and greens thouroughly. Remove the top of the beet where it meets the stems and discard. Slice beets in 1/4in thick pieces. Slice greens and stems in about 1 in pieces. Peel the red onion and slice into large, 1/2in chuncks. Peel garlic. Chop collard stems in 1 in pieces.

Add all veggies to a medium sized baking dish. Add spices, oil, vinegar and agave. Toss all ingredients to coat.

Cover and bake for 30-45 minutes... until beets are soft in the center.

In a blender, add veggie broth and the roasted veggies. Puree for 1 minute or until a consistent texture is achieved. If desired, top with some sour cream (or vegan substitute)and chives. Serve with a toasted piece of crusty bread!

Vegan fast food; Eastern European style.

Sorry for the break, but I've been without my camera for almost a week now! So, this is a quick little update for an easy dinner and some new found favorites of mine!

vegan sauerkraut dog with ketchup, dijon mustard and horseradish, cabbage casserole and sauteed greens with onions. 

It's as simple as that. I have been craving dogs, so I got some large size Smart Dogs. Threw one on a toasted bun, along with some ketchup, spicy mustard, horseradish, and a huge helping of sauerkraut.

The first side is some very simple sauteed greens. I took a handful of kale and rinsed it thoroughly. I roughly chopped the greens, while heating about 2 tsps of canola oil in a pan. I added one clove of chopped garlic and one full scallion, chopped. To that I added the greens, 1 tsp of red wine vinegar, dash of pepper, salt, granulated garlic and red pepper flakes. Mix up and saute for about 30 seconds. Take off the heat and serve immediately.

The second side is some cabbage casserole! My next post will contain ingredients and recipe for that.

Three cheers for lazy dinner tonight! Hip, hip, hooray.