{Dining in: Roasted Beet Potato Bacon Soup and an Anything Goes Oatmeal Cookie}

TGIF everyone and happy long weekend too, woo hoo!

It’s only 9 days and counting till my Calgary Half Marathon and I’m getting a bit nervous as I haven’t gotten in as many long distance trainings runs in the past month as I would have liked. Why is it the one day a week I plan my long runs it’s either raining or super windy?! I really don’t need the weather working against me here, it’s tough enough getting my butt out of bed early on a Sunday morning to workout…sigh.

I still can’t believe it was this time last year that I was gearing up to run a full marathon! Craziness..But I will be starting my training for the San Francisco Nike Women’s Marathon next month which I’m very excited for. 

The good news is my ankle and arches have been feeling better. I’ve been dealing with my nagging plantar fasciitis in my right foot which returned about a month a half ago. I think getting back into the 2-3x/week yoga the past few weeks to stretch out my hip flexors, IT band and calves have helped a lot. I also FINALLY bought a new pair of cross trainers for the gym, since my old pair of Rykas have lost a lot of its support and were really worn out (which probably contributed to the injury – don’t do what I do please).

Check out my sneaks…love Asics. It’s my go-to brand for running too. I can jump and leap higher now in my plyometric exercises without the balls of my feet getting sore now 🙂

Alright onto the food…

I wanted to share a soup recipe I’ve been lovin’ lately. A roasted beet potato bacon soup. Beets are amazing steamed, but are so much more flavourful when they’re roasted in the oven. I peeled and sliced 2 large beets, placed them on a lined cookie sheet and baked them at 400F on the lower rack for about 40 minutes (turning them once).

Then I basically followed a creamy potato bacon soup recipe, added in my beets and pureed it all together with my handheld immersion blender.

It’s weird as I was photographing, I noticed it looked more like a tomato soup, than a beet infused soup.

I swear there is not an ounce of tomato in this.

A thick and hearty soup with a slight tang from the goat’s yogurt and a smokiness from the bacon. Topped with a pinch of lemon thyme. Speaking of lemon thyme, my stash is almost out, thank goodness for the return of gardening season. Time to raid mom’s plant again.

I popped half of this batch into a container for the deep freeze. A perfect weeknight meal, just pop it into the fridge when you leave for work and reheat for dinner. Last night I had this with a thick slab of crusty black olive sourdough with a generous smear of thick and creamy goat cheese (my cheese of the moment – swoon). 

Beet potato bacon soup (adapted from Gourmet magazine)

  • 2 slices bacon, chopped
  • 1/2 large red onion, chopped
  • 4 large starch potatoes (I used russets)
  • 1 cup chicken broth (or hot water with a boullion cube/concentrate)
  • enough water to reach desired consistency of soup
  • 2 large roasted beets (see above for cooking notes)
  • 1/2 cup of goat’s yogurt
  • 1/4 cup of grated parmesan cheese
  • 1 teaspoon Worcestershire sauce
  • pinch of alderwood smoked salt (optional)
  • sprinkling of lemon thyme and rosemary

In a heavy bottomed pot, cook bacon over moderate heat, stirring, until crisp and spoon off all but 1/2 tbsp of fat. Add onions and sauté over moderately high heat, stirring, until pale golden.

Peel potatoes and cut into 3/4-inch cubes. Add potatoes to the pot and pour in the broth and enough water to cover. Simmer for 15 minutes. Add in your chopped roasted beets, goat’s yogurt, cheese, worcestshire, herbs and salt and pepper to taste.. Simmer for another 30 minutes.

Puree in the pot with your immersion blender (or pour into a regular blender, be careful! It’s hot!). Voila!

For dessert, an “anything goes” oatmeal cookie = whatever random yummy bits I find in the cupboard that I think would taste good in a cookie.

These hearty little guys are the perfect little sweet treat after lunch or as a post workout snack to keep my hunger pangs at bay till I get home to make dinner.

This batch included:

  • white chocolate chunks
  • espresso dark chocolate chunks
  • sultana raisins
  • unsweetened shredded coconut
  • chopped raw walnuts
  • dried banana chunks (not the chips, the soft chewy kind)

What I love about this oatmeal cookie is you can change-up the add-ins any way you like so you get a different cookie every time using the same base recipe.

I usually freeze them in a bag and take out 4 cookies at a time and put them in my domed cupcake pedestal to defrost overnight. A great way to enjoy soft fresh tasting cookies whenever you want. Also a great way to prevent you from eating the whole batch in one sitting 🙂

I imprinted half of these with a small ball of Dark Chocolate Dreams peanut butter to make them extra indulgent. So good…

Oh and as a bonus, there is only 2 tbsp of butter in this whole recipe!

Anything goes oatmeal cookies (made about 24 1 1/2 inch cookies)

  • 1 cup rolled oats
  • 1 cup flour (half unbleached white and whole wheat pastry flour)
  • 3/4  cup brown sugar
  • 3/4 tsp baking soda
  • 3/4 tsp baking powder
  • 1/2 tsp salt
  • 2 tbsp softened butter
  • 1 egg
  • 1 tsp vanilla
  • almond milk (to reach desired consistency)
  • 1 – 1 1/4 cup of your choice of add-ins
  • Peanut butter of your choice
Preheat oven to 350F. Mix all the dry ingredients (oats, flour, sugar, baking soda, baking powder and salt). Blend in butter and whisked egg till combined with wooden spoon (I used my hands to crumble ingredients between my fingers).
Pour in your mix-ins, then add almond milk a tsp a time and mix till it comes together – there should be no flour visible. But don’t overmix!
Scoop the dough with a cookie scoop or spoon (1 inch balls) onto a baking sheet and flatten with wet fingers. *You can also imprint your thumb into the center and add a small scoop of peanut butter to the middle if you please*
Bake for 10-12 minutes till bottom and edges are nicely golden. Cool on sheet for 5 minutes before removing to cooling rack.
4 Responses to “{Dining in: Roasted Beet Potato Bacon Soup and an Anything Goes Oatmeal Cookie}”
  1. Tatiana says:

    We are on the same wavelength – yesterday I made a batch of lovely beet and sauerkraut soup, kind of a simple borscht really. It must be this rain or something.

  2. c3r2mk says:

    Just tried the soup. It was awesome. (I did use more bacon than you suggested.)

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