Serves 4 to 6
2 large fresh beets, peeled and chopped
One 22-ounce can or jar of tomato sauce
2-to-3 cups of water, depending on desired consistency
Salt and freshly ground black pepper to taste
Tofu sour cream (optional), for serving
In a large soup pot, place the beets and tomato sauce, add the water, and bring to a boil over high heat. Reduce the heat to medium-low and cook for about 30 minutes, until the beets are soft.
Place the soup in the bowl of a food processor and blend until smooth (or use an immersion blender). Transfer the soup back into the pot, add salt and pepper to taste, and reheat if necessary.
Ladle the soup into individual bowls and garnish with tofu sour cream, if desired.
Reprinted from Simple Recipes for Joy by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2014 Sharon Gannon.