Soup time? Yes, please!
I’m following Lauren Liess’s Pure Style Home Fall Challenge Series, and this week it was homemade soup.
I decided to use what I had in the garden and the cupboard. The garden is really winding down, but I could dig some beets and grab what swiss chard the deer haven’t eaten! I made some turkey broth from leftover bones in my crockpot, and when I found the rice noodles in the pantry I was very excited because I knew the beets would turn the noodles pink!
And pink soup was the perfect excuse to serve the soup in my Grandma Honey’s red transferware dishes!
Loretta Fontaine’s Quick Fall Crimson Beet Soup
4 cups vegetable or meat broth
1/4 teaspoon cumin
1/2 cup fresh beets, chopped into small 1/8″ cubes
1/4 cup swiss chard leaves, sliced thin
2 cups flat rice noodles
salt and pepper to taste
Bring the broth and cumin to a boil and add beets. Boil for eight minutes. Take the pot off the heat and add the rice noodles. Soak until noodles are soft but firm, about ten minutes. Garnish with swiss chard. Season with salt and pepper to taste.
Note: I used the tenderest “newest” swiss chard leaves from the center of the plant. If your swiss chard is looking tougher, add the swiss chard to boil when you add the beets. If you are making this soup in Spring, feel free to use tender young beet greens instead of swiss chard.