Fresh Beet Soup
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!
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
- 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.
Calories: 172kcal | Carbohydrates: 13g | Protein: 6g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 371mg | Potassium: 401mg | Fiber: 1g | Sugar: 6g | Vitamin A: 2635IU | Vitamin C: 4.7mg | Calcium: 31mg | Iron: 0.6mg