Beetroot Soup (Beet Soup)

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Tempting bowls of ruby red beetroot soup with sour cream and chives.

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A glorious ruby coloured blended soup of vibrant, sweet, earthy beets matched with a subtle balancing layer of savoury vegetables. Serve swirled with horseradish cream and chopped herbs for a lunchtime feast.

Servings:

Author: Helen Best-Shaw

Prep Time10

Cook Time25

Total Time35

Ingredients

1 onion
2 cloves garlic
2 sticks celery
500 g peeled and chopped beetroot - about 6 beets
1 tbsp olive oil
700 ml stock
2 tbsp apple cider vinegar
pepper and salt - to season

Optional

2 tbsp sour cream or yogurt - to garnish
fresh herbs - to garnish

Metric - USA Cups

Instructions

Start by peeling and chopping the vegetables. Peel and chop onion and garlic. Trim and chop the celery. Peel and cut the beetroot into 1”/2.5 cm chunks. This may take a little longer, so you may want to do this while the onion and celery are cooking.
1 onion, 2 cloves garlic, 2 sticks celery, 500 g peeled and chopped beetroot
Heat the olive oil in a medium saucepan and saute the onion and celery over a medium heat. Once they are starting to soften, add the garlic and continue for a couple of minutes more.
1 tbsp olive oil
Add the beetroot and stock. Cover and simmer for 20–25 minutes.
700 ml stock
Once the beetroot is cooked through and tender, remove from the heat.
Blend the soup until smooth and vibrant in colour. Add the apple cider vinegar and stir in well. Adjust the seasoning to taste with pepper and salt, and serve hot, garnished as you prefer.
2 tbsp apple cider vinegar, pepper and salt, 2 tbsp sour cream or yogurt, fresh herbs

Notes

Storage

Fridge – Once cool, you can cover and store your soup in the fridge for up to three days.

Freezer – Put the cooled soup into suitable containers in individual portions, seal, and freeze for up to three months.

Hints and tips

Use fresh beetroot for best results. I have found that precooked beets tend to give a disappointing colour to the soup. If buying from a market stall, check whether they are precooked, as sometimes cooked beetroot is sold unpeeled.

I find an inexpensive stick blender is actually the best option for soup, so don't feel that you have to shell out for fancy equipment.

Don't forget to protect your clothes and surfaces when handling beetroot!

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.