Nancy Macklin, RDN
Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.see more from this author
This took so long to cook! About an hour of simmering until the beets were tender. If I were to do it again I would boil the beets first.
However, while this was a good recipe it wasn’t outstanding so I probably won’t make again.
Just made this beet soup. I thought it was great, and very tasty. Did not lack in the spice department – therefore not the least bit bland. My wife who is far from plant based, thought the soup was decadent, and something you’d get a a fancy restaurant. I’m not surprised to hear her say that, I can hold my own in the kitchen no doubt.
If I could attach a picture, we ate with the creama drizzled in a circle, and since I had fresh alfalfa sprouts on hand, added a small mound in the center of the creama.
Dinner was a shredded broccoli salad with honey mustard dressing, and I had a smoked tempeh, lettuce and tomato sandwich. Damn Good!
And I just remembered something. It’s winter here in Winnipeg still, so garlic scapes are not to be found. I used a couple cloves of garlic and about a third of a shallot, minced.
Thanks again to Team Plantstrong for another fabulous recipe! You folks rock.
Made this soup for the first time today,had to sub a couple of things. Shallots for garlic scales and used Kirkland organic spices. It is soooo good!!!! Thank you for all that your team does for the rest of us.
First time I made this I thought it was bland (followed the recipe). Next time I oven roasted the veggies with a light coating of coconut oil, paprika, cumin and coriander, then added to the pot with other ingredients. Much better depth of flavour
How much of the additional spices did you add, or just to taste? Thanks!