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The Annex HodgePodge's
Red Velvet Soup
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2 tbsp olive oil
2 Spanish onions, chopped
9 cups of beets, peeled and chopped
4 potatoes, peeled and chopped
2 tsp curry powder
2 tbsp liquid honey
12 cups of vegetable stock*
½ tsp kosher salt
*Check out the great stocks and broths from our community partner, Pacific Foods
Heat oil over medium heat. Cook beets, potatoes, onion and curry powder until onions are soft. Add stock, honey and salt and bring to boil.
Once boiling, reduce heat to low and simmer for 30 minutes.
Purée and serve with sliced chives and sour cream.
Recipe courtesy of Jenna Katz of The Annex HodgePodge.
The Annex HodgePodge was located at
258 Dupont Street, Toronto
What Soup Will YOU Grow this year?
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