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
Ingredients
- 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
Instructions
- 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.
Nutrition
This looks amazing, love the sour cream decoration! What would you recommend in place of sour cream? I have picky eaters to tend to. Thanks for sharing, can’t wait to try at home!
Hi Sam, I actually prefer a swirl of heavy cream instead of the sour cream these days. If you need a dairy free option, lite coconut milk from a can might be great!
Plain Greek Yogurt is a great substitution for sour cream or you can add a swirl of mashed potatoes which is hearty and delicious!
Could I just use a parsnip instead of the cartot?
Yep! Would love to know how it turns out!
Looks great. I will try it. I will also try it with golden beets.
Question, do you cook the beets first???
Ray
Hi Ray, I only saute them in the pot I’m making the soup. Golden beets would be amazing.
Hi we are trying a russian recipe and this is what i came up with thank Ashlynn
Hi!
This recipe inspired me to make my own version of the soup and I LOVE IT!
I skipped the celery since I didn’t have any in my fridge, and the sour cream since we are lactose intolerant at home. Although I added 1/2 a teaspoon of ground turmeric I think salt and pepper would work just fine.
I will definitely make this soup again. Sometimes beets can be boring but this just opened another door to my cooking skills.
Thanks for the inspiration!
I plan to make this soup today. Not to ask stupid questions but does your #3 instruction to blend until smooth, mean that you want the entire contents in the pot of soup put in a blender and pureed? I have a vitamin, will this work?
Yep! I puree the entire soup. A vitamix is perfect. I used to use my Blendtec for this step, but now that I have an immersion blender I’ll never use anything else to blend my soups!
Just made this. Delicious! Did not have celery, so I tossed some celery seed in. Also no sour cream, so I put some goat cheese crumbles on top. So good. Will mak3 this again.
Will it lose the vitamin benefits if i cook and cool in fridge overnight?
I’m not totally sure, but I think once you cook the soup, it doesn’t make much of a difference whether you eat it right away or the next day. Enjoy!