Popular in Food

Beet Soup

This vegetable soup recipe gets extra "wow" by preparing the beets three ways--pureed for smoothness, chopped for a chunky contrast, and roasted for an extra earthy flavor.

Oops, we're sorry. Something went wrong. Please try again later.
Oops, we're sorry. Something went wrong. Please try again later.
0 did it
4.0 by 7 people
11K views
Rate me!
  • Makes: 6 servings
  • Prep: 15 mins
  • Cook: 1 hr

Beet Soup

Ingredients

Directions

  1. Cut off all but 1 inch of fresh beet stems and roots; wash beets. Do not peel. In a large covered saucepan, cook beets in boiling salted water for 35 to 45 minutes or until tender. Drain and cool slightly. Slip skins off beets and dice beets.
  2. In the saucepan, cook garlic in olive oil over medium heat about 1 minute. Add potato; cook and stir for 5 minutes. Add diced beets and chicken broth. Bring to boiling; reduce heat. Cover and simmer for 20 minutes.
  3. Transfer half of the mixture at a time to a blender or food processor (process in smaller batches if using a small food processor). Cover and blend or process until smooth. Return pureed mixture to the saucepan; heat through. Season to taste with salt and pepper to taste. Ladle into bowls. If desired, garnish each serving with a halved baby beet. Makes 6 side-dish servings.

Nutrition Facts (Beet Soup)

    Per serving:
  • 124 kcal cal.,
  • 4 g fat
  • (1 g sat. fat,
  • 700 mg sodium,
  • 20 g carb.,
  • 3 g fiber,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
Oops, we're sorry. Something went wrong. Please try again later.
Oops, we're sorry. Something went wrong. Please try again later.
0 did it

Comments

close
close
close
close
close

Loading... Please wait...

I Did It!
Share on Facebook
Uh oh! Please pick a jpg at least 600x600px. Done close
Choose Cancel close
Share on Facebook
Done Cancel close
No one has shared their photo yet.
close