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Beet Soup

A vibrant, earthy flavored soup that is nutritious, versatile, and perfect for cozy nights, meal prep, or any occasion.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Soup
Cuisine: Eastern European
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 medium beets
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 4 cups vegetable broth
  • 1 tablespoon olive oil
  • 1 tablespoon apple cider vinegar
  • Salt to taste
  • Pepper to taste
  • Fresh dill for garnish
  • Sour cream for serving optional

Equipment

  • Large pot
  • Blender or immersion blender
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Wooden spoon

Method
 

  1. Preheat your oven to 400°F (200°C). Wrap the beets in foil and roast for 40-60 minutes until tender; check with a fork.
  2. While beets are roasting, chop the onion and mince the garlic.
  3. Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté for 5-7 minutes until softened and fragrant.
  4. Once roasted and cooled, peel the beets and chop into chunks.
  5. Add the chopped beets to a blender with sautéed onions and garlic. Blend until smooth.
  6. Pour in vegetable broth and apple cider vinegar into the blender. Blend until well combined and smooth.
  7. Return the blended mixture to the pot. Bring to a simmer over low heat to meld flavors.
  8. Season with salt and pepper to taste.
  9. Serve hot or cold, garnished with a dollop of sour cream and fresh dill.

Notes

Use gloves when peeling beets to prevent staining your hands. Roasting intensifies flavor and sweetness.