It’s chilly and the days are getting shorter, and all I want is soup and sweets. So this week I made an incredibly simple but hearty and delicious blended spinach soup, and a decadent and moist beetroot chocolate cake. If you’re into this kind of thing, you can easily fit these recipes into a Halloween themed meal – “ghoulish green soup”, and “bloody beet chocolate cake”. Not generally how I entice others to eat the food I make, but it could be fun!
More Magnificent Meal Musings:
Spinach Potato Soup
Fast, simple, and delicious! Lots of different ways to flavour, but I kept it simple to enjoy the flavours of the potato and spinach.
- 2 Tbsp butter or olive oil
- 1 onion, chopped
- 4-5 small/medium potatoes, scrubbed, peeled, and roughly cubed
- 4 cups chicken or veggie stock
- 1 full bag spinach, roughly chopped
- 1 tsp lemon juice
- salt and ground black pepper to taste
- optional spices: nutmeg OR paprika and cayenne
- optional garnishes: yogurt or sour cream
Begin by sautéing the onions in a large pot in the butter or oil. Once translucent and softened, add the potatoes and stock. Bring to a boil, then turn down to a simmer and let cook until potatoes are very tender, about 15 minutes.
Add in spinach, and let cook until tender but still bright, about 1-2 minutes. Blend soup using an immersion blender or in batches in a regular blender. Blend until a smooth consistency is achieved. Add lemon juice, and salt and pepper to taste.
Serve hot with optional garnishes. Enjoy!
Beet Chocolate Cake
This recipe comes form Martha Stewart. Instead of making a ganache for the top, I made a simple buttercream frosting and used the reserved beet water form boiling to make it a dusty rose pink colour. This cake is moist, decadent, and full of beets!
- 3-4 beets peeled and cut into 2-inch chunks
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 1/2 cup unsweetened Dutch-process cocoa powder
- 1 1/2 teaspoons baking soda
- 2 large eggs
- 3/4 cup reserved beet water from boiling the beets
- 1/4 cup neutral tasting oil
- 1 teaspoon pure vanilla extract
Pink Buttercream Frosting
- 1/4 cup unsalted butter, softened
- 1 cup icing sugar
- 1-2 tsp reserved beet water
Cover beets with water in a pot. Bring to a boil. Reduce heat, and simmer until very tender when pierced with the tip of a sharp paring knife, about 20 – 30 minutes. Drain, and save that beet water! It’s good for drinking, and I use a little bit to colour the buttercream frosting. Puree beets in a food processor until smooth.
Preheat oven to 350 degrees. Whisk together flour, sugar, cocoa powder, baking soda, and 3/4 teaspoon salt in a large bowl. Whisk in eggs, water, oil, vanilla, and 1 1/4 cups beet puree (reserve remaining puree for another use).
Grease a 9-inch round cake pan. Pour batter into pan. Bake until a toothpick inserted into the center comes out clean, about 45 minutes. Let cool in pan on a wire rack.
Prepare buttercream by creaming butter and icing sugar. Add reserved beet water until desired consistency (I used only about 1 1/2 tsp).