I made this as a fridge clean-out soup back before Christmas. I had some beets left over from making lip gloss and I sure as heck wasn’t going to eat them as-is (because beets, to me, taste like dirt). Couldn’t waste them, though. Nope. So I thought I would chuck them in a soup, hide the flavour that way, while revealing the lovely colour that they do have going for them.
First I chopped up an onion and sautéed it with garlic in olive oil until it was soft. Then I added in chopped carrots, parsnips, and a sweet potato.
We’d had some steaks the night before and I’d fried up three from the package. The leftover one had been rather runty and was so marbled I thought the Pie might find it too tough, so I basically minced it and chucked that in as well, with some beef broth.
Simmer that down until the vegetables are soft, then purée them with an immersion blender and shazam, cheery, rosy soup! If you find it a little thick, feel free to thin with water or more broth.