Wellness in a Bowl

cranberry beet soup with hearty rye bread

There's something about beets--their rustic, earthy appearance, the vibrant color and subtle sweetness they develop when cooked, and, most importantly, they have an array of health benefits, to boot. Not only are beets are a good source of iron, they also contain vitamin C, which, among other things, helps our bodies absorb iron.

And, of course, one of my favorite things about beets: their earthy sweetness goes deliciously well with the hearty taste of fresh rye bread.

hearty rye bread with pumpkin seeds

In fact, rye bread is what started it all. The other day, as my Hearty Rye Bread loaf was baking in the oven, and the kitchen smelled warm and sweet, I felt inspired to make an equally warm and wonderful soup, using the flavors of beets, orange and cranberry. Like beets, fresh cranberries are packed with nutrients (vitamin C, fiber, manganese, and vitamin K, to name a few), and they are (still, although barely) in season. The cranberries also add a little tartness that compliments the sweetness of the orange juice, creating a delicious soup with several layers of flavor.

In the photo at the top, I topped the soup with a bit of tarragon (which makes everything taste better, in my opinion). The next day when I was eating leftovers, I also added some golden raisins and sunflower seeds, and I think that added so much to the recipe. The raisins add a simple sweetness that compliments the tartness of the cranberries, and the texture of the nuts and seeds makes the soup much more interesting.

Cranberry Beet Soup:
3 whole beets, tops removed and cleaned thoroughly, roughly chopped
1/2 cup orange juice
1/2 cup pomegranate juice
2 handfuls fresh cranberries
1/2 onion, chopped
1 tablespoon vegetable oil
1 teaspoon caraway seeds
salt to taste
sunflower seeds, golden raisins, and fresh tarragon for serving

Heat the vegetable oil in a large pot over the stove; add the onions and cook until they begin to sweat, then add the caraway seeds and a pinch of salt. Continue cooking, stirring occasionally until the onions are translucent. Add the beets and cranberries and then the orange and pomegranate juices. Add enough water to barely cover everything and simmer until the beets are tender (depending on how large you chopped your beets, about 30 minutes). Wait until cooled and then blend in a blender until smooth. Sprinkle the tops with tarragon, sunflower seeds and golden raisins.

hearty rye bread

hearty rye bread with pumpkin seeds

Ooooh, rye bread. One of my favorites. This recipe uses dark rye flour, blackstrap molasses, and a bit of cocoa powder to make an especially hearty loaf. Paired with the pumpkin seeds, which become perfectly toasted while the bread is baking, the result is a rich and complex flavor that can best be described as . . . addictive.

I based my rye bread recipe off of this one, but I changed it a little bit, so I'm rewriting it with my changes and with instructions for making it without a bread machine.

Dark Rye Bread:
makes one loaf
1 1/4 cups warm water, divided
4 tablespoons agave, divided
2 1/4 dry active yeast
2 cups whole wheat flour
1 1/2 cups rye flour
1 teaspoon salt
1 tablespoon unsweetened cocoa powder
3/4 teaspoon caraway seed
2 tablespoons blackstrap molasses
1 tablespoon vegetable oil
1/4 cup pumpkin seeds for topping

Proof yeast with about 1 teaspoon of agave in 1/4 cup of water. Set aside for about 10 minutes.

Meanwhile, combine dry ingredients. After about 10 minutes, the yeast mixture should puff up. Add it to the flour mixture, and also add additional water, oil, and 3 tablespoons agave. Mix until well combined and then knead for about 8 minutes. Place in a well-oiled bowl and cover with a wet tea towel or cling wrap. Set in a warm place, away from drafts and allow to rise for about 1.5-2 hours, until dough size has doubled.

Punch down the dough and shape into a loaf. Place loaf onto a baking sheet; then, using a small, sharp knife, make a clean incision about 1/2" deep across the top of the loaf. Cover the loaf again and allow to rest 30 minutes - 1 hour; meanwhile, preheat the oven to 375 F. Just before you put the bread into the oven, lightly brush the top of the loaf with the remaining tablespoon of agave. Sprinkle with pumpkin seeds and then place in the oven.

Bake for about 40 minutes. The color will be dark because of the molasses, rye and cocoa, but don't take the bread out too soon. Measure the internal temperature of the bread (it should be at about 190F) to make sure it has fully cooked. If after 40 minutes the bread isn't quite fully cooked, you can turn off the oven and leave it in for a couple minutes longer, allowing the residual heat to finish cooking the loaf.

And, my Pumpkin Buckwheat Silver Dollar Pancakes were featured on vegan.com! That was quite a surprise. View the post here.