King Midas’ Golden Soup
- 1 Tbsp Earthbalance or olive oil
- 1 small onion, diced
- 6 cloves garlic, minced
- 3 large Yellow Beets, peeled and cubed
- 1 small-medium carrot, chopped
- 1 small potato, peeled and cubed
- 1 bay leaf (opt)
- 3 cups vegetable broth
- 1 large tart apple, cubed
- 1 tsp lemon juice
- 1 1/2 tsp salt and pepper to taste
- GO Veggie! Grated Parmesan Flavor Topping
- Toasted bread crumbs or crushed croutons
Heat the oil or Earthbalance in a medium to large pot over medium-high heat. Add the onion and garlic and saute briefly until fragrant.
Add the beets, carrot, potato, bay leaf, and 1 cup of the broth. Turn down to a simmer at medium heat and allow to cook for about ten to fifteen minutes, or until the beets are tender.
Add the apple and 1 more cup of broth. Continue to cook for a few minutes until the apple is tender, about five more minutes. Remove the bay leaf (if using) and add the lemon juice, salt, and pepper. Puree in with an immersion blender or in batches if using a tabletop blender.
Pour through a fine mesh strainer as you return the soup to the pot. Reserve the strained beets for a dumpling filler or yummy sandwich spread for later. Reheat the soup for about two minutes and serve.
When spooned into each bowl add some warmed non-dairy milk and swirl lightly with a spoon or chop stick to get a pretty spiral design. Top with croutons and a light dust of the grated topping. Enjoy with some stuffed mushroom and seitan dumplings!