Roasted Beet and Tomato Soup with Goat Cheese and Basil

21 Sep

According to my friends who’ve already been to grad school, one of the first things to go is your ability to eat Real Food, and I’m starting to see why… between the mountain of reading (really? a book a week? in only ONE class? sometimes with additional articles?), group projects (three schedules, one deadline is okay… until you have three group projects in a week) and all the various and sundry that you have to turn in or attend so that you’re ‘maximizing your experience’, the library quickly becomes the cool place to hang out instead of the kitchen.

But no worries my lads and ladles. If there is one thing I’m dedicated to, it is Real Food. Food with nutrients that don’t come from a bag o’ chips and endless supply of coffee. The only problem is fitting it into my schedule. As far as prep time this soup is pretty easy… hack up some beets and throw them in the oven while you have group meeting number one (although I don’t advise forgetting about them for two hours like I did, although they turned out fine) and then do the tomatoes while you’re wrapping up that last presentation in the last hours of the day. Peeling beets at 1am may not appeal to you, but trust, when you come home the next day and all you have to do to make a quick, delicious and nutricious dinner is throw some stuff in a blender, you’ll be glad. Very, very glad. And then you can go back to the grind at least knowing you’re feeding your brain more than just ideas.

Roasted Beet and Tomato Soup with Goat Cheese and Basil (and sweet corn on top)

  • Cut the tops and roots off 6-8 largish beets (remember you can cook your greens too!), slice in half and roast in a pyrex covered with tinfoil at 400F for about 45 minutes or until they are easy to spear with a fork
  • Halve 6-8 tomatoes and do the same, making sure you reserve the juice (you can do this at the same time as long as they’re in different pans and you, again, don’t forget that you’re roasting things)
  • When the beets are cool, you should be able to slide off the skins easily
  • Blend beets, tomato juice, a handful of fresh basil and a generous portion of goat cheese (mmm! fresh chevre from the local farmer’s market!) with a little bit of water (about a cup or two) and serve!
  • Sweet corn on top is optional, but also delicious
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