Adding a root vegetable like beets to a tomato soup mellows the tomatoes and deepens the color. Red is the color of the root chakra, so this soup is grounding. Red is also known to increase the appetite, so consider doubling the recipe!
- 2 large fresh beets, peeled and chopped
- One 22-ounce can or jar tomato sauce
- 2 to 3 cups water, depending on desired consistency
- Salt and freshly ground black pepper to taste
- Tofu sour cream (optional), for serving
In a large soup pot place the beets and tomato sauce, add the water and bring to a boil over high heat. Reduce the heat to medium-low and cook for about 30 minutes, until the beets are soft. Place the soup in the bowl of a food processor and blend until smooth (or use an immersion blender). Transfer the soup back into the pot, add salt and pepper to taste, and reheat if necessary. Ladle the soup into individual bowls and garnish with tofu sour cream, if desired.
SERVES 4 TO 6
Reprinted from Simple Recipes of Joy by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2014, Sharon Gannon.