Reasons I love this soup!
- I got to use the chicken broth that Mom sent home with me last weekend. They have a flock at their house, and one of her roosters got on her bad side. So, she cooked it. Thanks for sharing, Mom!! She makes her broth with only salt, pepper, rooster, and water in the pressure cooker. Note: This was possibly the best broth I have ever had.
- It uses a good amount of summer herbs, which are my favorite. It’s not just the taste that garners my love, but also the reminder that living things can in fact thrive in this terrible heat. Oh, Mexican Marigold, how do you stay so poised in this southern summer heat?
- It uses beets! And, I have a lot of storage beets at the moment. There are even a few still in the garden that are begging to be brought into the house.
- There are years that I can source every ingredient except the vinegar and oil from my garden. For this particular batch, I only purchased carrots (I ran out of yard carrots), potatoes (didn’t grow any this year), olive oil (because I don’t live on an olive orchard), and balsamic vinegar. The rest of the ingredients were from the kitchen garden.
- It’s delicious, easy, and freezes well. And, Mister is crazy about it!
Beet and Carrot Soup with Mexican Marigold
Excellent pureed soup with minimal ingredients. This can be prepared stovetop, or easily adapted for a pressure cooker.
Ingredients
Scale
- 2 tablespoons olive oil
- 1/4 pound onion, peeled and chopped
- 2 cloves garlic, smashed
- 3/4 pound beets, peeled and chopped into large pieces
- 3/4 pound carrot, peeled and chopped into large pieces
- 2 small potatoes, peeled and chopped into large pieces
- 1/2 gallon chicken (or preferred) broth
- 2 bay leaves
- 1/4 cup Mexican Mint Marigold Leaves, washed and spun
- 2 teaspoons balsamic vinegar (or to taste)
- salt to taste
Instructions
- Add olive oil to a Dutch oven or other preferred soup pot and heat over medium high heat.
- When oil is warm and fragrant, add garlic and onion and cook until onion begins to brown, about 10 to 15 minutes.
- Add bay leaves, beet, carrot, and potato. Salt and cook for about ten minutes, stirring occasionally.
- Add broth, cover, and bring to a boil slowly, then reduce heat to maintain a slow simmer. Cook for 30 minutes or until beets can be mashed with a fork.
- Remove soup from heat. Remove the bay leaves and add Mexican Mint Marigold leaves. Use an immersion blender to puree soup.
- Stir in balsamic vinegar to taste and adjust salt if needed. Enjoy!!
Notes
Serve with a lump of chopped steamed spinach in the bowl, if you wish. It tastes quite nice.
Mom
Is this different from the flower marigolds?
Lesley
Mexican Mint Marigold is just one of MANY types of marigold. Many varieties are edible, but they all have different tastes, and they don’t all taste good.