This recipe is a classic result of a USE WHAT YOU HAVE scenario. I was craving Cheese Potato soup (from the Silver Palate Cookbook) and thought I had all the basics. Alas I did not. So I improvised and came up with this truly delicious soup.
Golden beets are a bit more mild tasting than red beets. So if you are a bit weary of beet flavor, you may want to try these golden gems. Beets are loaded with all sorts of minerals, antioxidants and fiber. The vibrant colors of both golden & red beets come from betalains which is a phytonutrient. The betalain in the beets serve up anti-oxident, anti-inflammatory and detoxifying benefits to those who eat them.
RECIPE
1 medium onion, diced
3 medium golden beets, peeled & diced
2 cups yukons potatoes, diced
2 t salt and fresh ground pepper (I plopped 5 whole pepper corns right into the mix)
4 cups broth
1 cup feta
1/4 cup fresh dill, chopped (or more!)
In a soup pot on medium heat warm ~1 T of your choice butter/oil/ghee, add onions, saute 3-4 minutes , stirring occasionally. Add beets, potatoes, salt & pepper stir to coat and let simmer for another 5 minutes or so, stirring occasionally so nothing sticks to the bottom of the pot. Next, add broth, bring to a boil, turn down to low, cover and simmer for 20 minutes.
Remove from heat and let cool 10 or so minutes. Pop it in to a blender and blend until smooth. Pour soup back into soup pot on med-low heat and crumble cheese in, stir to melt and top with fresh dill.
+For some extra protein add 1/2 cup of red lentils and an extra 1 1/2 cups of water+