This is an old recipe that I refreshed. I haven’t made it in a long while and felt I needed to fine-tune some things.

The recipe gently marries tomatoes, roasted red pepper, roasted beetroot and a little spice of cumin, cayenne and smoked paprika (or use sumac if you have that).

Tip: make a thicker version of this, ladle in some heavy cream and serve as a sauce with pasta, or for instance with ricotta gnocchi made from scratch (see below).

Not Quite Beetroot Soup

Makes about 1 quart soup

  • 1 tablespoon avocado or other oil
  • 1 medium onion, chopped
  • 1-2 cloves of garlic
  • 1/2 teaspoon smoked paprika or sumac (depending on what you have in your spice cabinet)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon cayenne (or to taste)
  • 2 medium roasted beetroots (yellow and red), peeled and diced
  • 1 whole red bell pepper, fire-roasted, peeled and seeded
  • 1 cup diced peeled fresh tomatoes
  • 1/2 to 1 quart (or as needed) good stock (chicken or vegetable)

Heat the oil in a pan over medium heat. Add onions and sweat these in the oil over medium to low heat for at least 5 minutes, stirring regularly. You want the onions soft but not browned. When soft, add the garlic and spices. Stir and cook for another 1-2 minutes. Then add chopped beets, bell pepper and tomatoes. Stir to mix and add enough stock so the vegetables are just under (you can always add more later if the soup is too thick). Bring to a boil and simmer for 20-30 minutes.

Take the soup off heat, taste and adjust seasoning. With a handheld blender, puree until smooth, adding hot stock as needed for your preferred texture (I like a thicker yet runny soup).

Of course, between the beetroot, bell pepper and tomatoes, this soup is a nutrition bomb as well.

If you want this to be a sauce (for pasta or for below ricotta gnocchi), add less stock and finish with a little heavy cream.

Quick writeup ricotta gnocchi: 

Mix together 1 pound ricotta and 2 large eggs. Add a pinch of salt, some lemon zest and work in one cup all-purpose flour, 2-3 tablespoons at a time. When your dough is flexible and shapes easily into a ball, cut it in 8 and roll each piece out into a thick cigar. Cut 1-inch pieces from each ‘cigar’, line up in a single layer on a tray and stick in the freezer (unless you’re going to cook them right away). When frozen, keep in a ziplock and use as needed.