The twenty-eight long days of February inspire me to find beauty in the ordinary things of the day.
Today’s inspiration is Happy Soup. It’s perfect for beginning a Valentine’s meal, and it’s also perfect for lean days of Lent. It’s also a soup that can be made start to finish in about an hour. It’s filling, delicious, and beautiful to serve. That’s why I call it Happy Soup. The real name is Roasted Beet and Carrot Bisque.
Yes, I didn’t tell you that at first because I know many of you will stop reading at the word Beet. But just look at how lovely it looks in that little soup bowl. Add a dollop of Greek yogurt and swirl it around? Mr. H.C. was dubious, but two spoonfuls later, he exclaimed, “This is delicious!” (in a surprised voice…)
The last of the garden beets were looking sad in the fridge, so they inspired this soup day: four beets, three carrots, one large potato, and one large onion, broth, and herbs and spices is all you need. (You could substitute parsnips for the potato if you have some). But the one ingredient that you might not have, and is really critical to the taste, is Zatar.
It is a middle eastern spice blend; you can order it online here if you don’t have a Middle Eastern market or a Penzey’s nearby… This is not some odd spice that has one use — truly, it is delicious, and can be sprinkled on vegetables, chicken, breads, sauces, soups, rice… Zatar (or Za’atar) has a tangy, salty, earthy taste that you really need to try.
So, get your Zatar, and try this Happy Soup with bread and a salad.
Have on hand: 4 beets, 3 carrots, a large onion, and 1-2 potatoes or parsnips, depending on size. Enough broth to cover vegetables; 2-3 tsp. Zatar; assorted spices (salt, pepper, cardamom, nutmeg, balsamic vinegar, olive oil, rosemary, 2 T. honey or agave syrup.)
Chop the vegetables into small cubes of a similar size and toss them in 2 T. olive oil, 2 T. balsamic vinegar, and salt and pepper. Pour them on to a baking sheet and roast in a 400 degree oven for 10 minutes; take the veggies out, stir them around with a spatula, and roast again for 10 minutes longer, or until they are fairly soft. (You are still going to cook them for longer, so they don’t have to be totally done.)
Scrape the veggies from the pan into a soup pot. Add a sprig of fresh rosemary if you have one, 2 tsp. Zatar, and cover the vegetables with broth. I used chicken broth because that was what I had, but vegetable broth would be just as good. Simmer the vegetables until really soft –about a half hour — but don’t cook down all the broth, because you need it in the next step.
Pour the vegetables and hot broth into a blender (carefully) and puree. Alternately, you could use an immersion blender, but I can’t say how that would work, because I don’t have one. If you need to add a bit more broth to blend the vegetables up well, go ahead. I added an extra 1/4 cup.
Pour the blended bisque back into the soup pot and add 1 t. cardamom, 1/2 t. freshly grated nutmeg, 2 T. honey or agave syrup, salt & pepper to taste. Simmer and stir gently just till all is mixed in. Keep tasting and adding spices to taste. Ladle into soup bowls and add a dollop of Greek yogurt. Sprinkle with more Zatar, and serve.
Sit and enjoy the brilliant red color in your bowl, the warming earthiness in your mouth, and the filled feeling in your stomach.
And be glad.
3 thoughts on “Happy Soup for February”
Oh, this sounds so delicious, especially so since I love beets, carrots and any type of blended soup with a dollop of Greek yogurt. (I was given an immersion blender as a gift and thought, “Just another gadget i don’t need,” but I love it for its ease of use.) I have no zatar; indeed, had never heard of it, so I will have to order some. Thank you for this recipe. I know my husband will enjoy it as well.
If I were given a gift of an immersion blender, I wouldn’t turn it down, but I’m not going to go out and buy one when I have a lovely Oster Blender with a glass pitcher. (It was a gift!)
And the only other Zatar recipe I’ve actually seen was another Beet and Yogurt recipe…Is this a trend? But I do shake it on many other items — especially baked chicken and rice. Enjoy.
Oh, this sounds delicious! I am going to have to try it! Thanks for sharing your yummy recipe. And about the spice blend Zatar. I’ve never heard of it before. :)
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