Fresh Beet Soup is a healthy, vibrant, gorgeous soup that is perfect during summer, fall, winter or spring. Serve with hot crusty bread and enjoy!
I’m sad to say I had never eaten a beet in my life until I was 33 years old. I missed out on 33 years of that gorgeous earthy bright super food. I’m making up for it now by consuming truckloads of beets. I actually find myself craving this soup. Can you imagine yourself ever craving fresh beet soup? Weird, I know. Try this, and you might.
Here are you veggie ingredients. I promise you that the yellow white thing is a carrot. I buy the multi-colored pack at Trader Joes because I think they look super cool and people must only assume I’m a foodie when they see me eating 4 different colors of carrots and dipping them into what can only be homemade hummus. You can use more beets than what I had. Most of my recipes consist of what I actually already have because I hate running to the store for a single ingredient.
When I first started eating beets, it was because they showed up in my farm box and I had no idea what to do with them. If you are super bored with your own cooking, I highly recommend signing up with a CSA if they’re offered in your area. Its like getting to be on Chopped in your own kitchen every week. I used to cut the greens off and toss them. I beg of you – don’t do this. Beets are incredibly good for you. I list all the health benefits in my raw citrus beet salad post. Now, I cut the greens off and use them in my smoothies.
I beg of you to find a more gorgeous root vegetable. Impossible.
This soup definitely requires some sort of cream to finish it. I used sour cream, put it in a plastic baggie, snipped the tip off, and squirted (sounds appetizing, I know) some sour cream rings around the soup. Then I drug a knife through it to make an interesting, or so I thought, pattern. Make this soup for company when you entertain and dazzle them with a bright pink bowl of YUM!
Fresh Beet Soup
- 2 tablespoons olive oil
- 1 medium onion chopped
- 2 stalks celery chopped
- 1 carrot peeled and chopped
- 3 cloves garlic chopped
- 3 large or 6 small beets peeled and thinly sliced
- 4 cups chicken stock
- salt and pepper to taste
- sour cream or heavy whipping cream to finish
- garnish with fresh basil
- In a heavy bottom stockpot or dutch oven, heat oil on medium high heat. When hot, saute onion, celery and carrot until soft, stirring occasionally, for about 5 minutes. Add garlic and cook for another minute. Stir in beets and cook for another 2-3 minutes.
- Stir in stock, bring to a boil, cover and reduce heat to a simmer. Cook on low heat for 20-30 minutes until beets are tender.
- Use an immersion blender or high powered blender to blend until smooth.
- Season with salt and pepper and serve hot. Garnish with sour cream or heavy cream and ribbons of basil. Pairs well with a warm crusty bed. Can be served as an appetizer or a light main entree.