Beetroot Soup Recipes

BEET SOUP

Beet Soup image

A gorgeous, healthy, and very tasty beet soup that's so simple to make. Beets and sauteed onions and garlic simmer in beef broth before being finished with a swirl of cream.

Provided by DEELIGHTUK

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 1h

Yield 4

Number Of Ingredients 7

Ingredients

3 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, chopped
6 medium beets, peeled and chopped
2 cups beef stock
salt and freshly ground pepper
heavy cream

Steps:

Warm olive oil in a large saucepan over medium heat. Stir in onions and garlic; cook until soft but not browned, about 5 minutes. Stir in beets, and cook for 1 minute.
Stir in stock, and season with salt and pepper. Bring to a boil; cover, and simmer until the beets are tender, about 20 to 30 minutes. Remove from heat, and allow to cool slightly.
In batches, add soup to a food processor, and pulse until liquefied. Return soup to saucepan, and gently heat through. Ladle into bowls, and garnish with a swirl of cream.

Nutrition Facts : Calories 229.1 calories, Carbohydrate 17 g, Cholesterol 20.4 mg, Fat 16.4 g, Fiber 4.2 g, Protein 4.8 g, SaturatedFat 5 g, Sodium 146.8 mg, Sugar 11.5 g

BEET BORSCHT

Beet Borscht image

My mother used to make this hearty soup from her garden's bountiful crop of beets and other vegetables. -Ruth Andrewson, Leavenworth, Washington

Provided by Taste of Home

Categories Lunch

Time 50m

Yield 8 servings (2 quarts).

Number Of Ingredients 10

Ingredients

2 cups shredded fresh beets
1 cup shredded carrots
1 cup chopped onion
2 cups water
1/2 teaspoon salt
2 cans (14-1/2 ounces each) beef broth
1 cup shredded cabbage
1 tablespoon butter
1 tablespoon lemon juice
Optional: Sour cream and chopped chives or fresh dill sprigs

Steps:

In a saucepan, bring the beets, carrots, onion, water and salt to a boil. Reduce heat; cover and simmer for 20 minutes. Add broth, cabbage and butter; simmer, uncovered, for 15 minutes. Just before serving, stir in lemon juice. If desired, top each serving with sour cream and chives or dill.

Nutrition Facts : Calories 48 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 375mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

ROASTED BEET AND POTATO SOUP

Roasted Beet and Potato Soup image

I adapted this from a vegetarian soup while my twin toddlers were going through a soup-only phase. They love it. Luckily the rest of the family enjoys it too! It's a nice hearty puree, super-easy to put together, especially if you roast the potatoes and beets beforehand.

Provided by Kate Przybylo

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 2h10m

Yield 6

Number Of Ingredients 12

Ingredients

2 cups diced potatoes
2 cups diced peeled beets
olive oil, divided
salt and ground black pepper to taste
1 stalk celery, diced
1 onion, diced
1 clove garlic, minced
4 cups chicken broth
½ teaspoon dried thyme
1 bay leaf
1 ½ cups whole milk
1 tablespoon lemon juice

Steps:

Preheat oven to 375 degrees F (190 degrees C). Place the potatoes and beets into a baking dish, and drizzle with 1 tablespoon olive oil; season with salt and black pepper.
Roast in the preheated oven until tender, about 1 hour; allow to cool.
Heat 2 tablespoons of olive oil in a large soup pot over medium heat, and stir in the celery, onion, and garlic. Cook, stirring often, until the onion is translucent, about 5 minutes. Mix in the cooked vegetables, chicken broth, thyme, and bay leaf, bring to a boil, and reduce heat. Simmer until the celery is very tender, about 45 minutes.
Remove from heat, and discard the bay leaf. Puree the mixture in the pot with an immersion blender until very well blended; stir in the milk and lemon juice to serve.

Nutrition Facts : Calories 165.8 calories, Carbohydrate 18.5 g, Cholesterol 6.1 mg, Fat 8.9 g, Fiber 2.9 g, Protein 4 g, SaturatedFat 2.1 g, Sodium 69.2 mg, Sugar 7.2 g

BEETROOT SOUP

Beetroot soup image

A deep red autumnal soup that's low fat, vegetarian and full of flavour. Beetroot and apple give this soup a subtle sweet flavour, while lentils add protein and bulk

Provided by Chelsie Collins

Categories Dinner, Lunch, Main course, Soup

Time 10m

Number Of Ingredients 6

Ingredients

250g cooked beetroot
100g canned lentils
1 small apple
1 crushed garlic clove
1 tsp onion seeds (nigella), plus extra to serve
250ml vegetable stock

Steps:

Tip the beetroot, lentils, apple, garlic and onion seeds into a blender with the vegetable stock and some seasoning, and blitz until smooth. Heat until piping hot in the microwave or on the hob, then scatter over some extra onion seeds, if you like.

Nutrition Facts : Calories 257 calories, Fat 2 grams fat, Carbohydrate 41 grams carbohydrates, Sugar 30 grams sugar, Fiber 10 grams fiber, Protein 12 grams protein, Sodium 1.2 milligram of sodium

BEETROOT SOUP

Beetroot Soup image

Beetroot soup

Provided by neilisou

Time 2h

Yield Serves 6

Number Of Ingredients 0

Ingredients

Steps:

Place the halved tomatoes in an ovenproof dish. Throw over the garlic and drizzle over half the olive oil. Roast them for 25-30 minutes at 190°C/375°F/Gas mark 5 until soft and pulpy. Rub through a sieve to remove the skin and pips. Heat the remaining oil in a pan and sweat the onion for a few minutes until soft. Add the beetroot and the stock and bring to the boil. Season lightly with salt and freshly ground black pepper. Simmer gently for 7-10 minutes until the beetroot is tender. Stir in the tomato purée, transfer the soup to a blender and process until completely smooth. Taste and adjust the seasoning if necessary. Reheat the soup until thoroughly hot but not boiling. Divide between warm bowls and crumble over a little feta into each bowl. Serve with crusty bread.

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2007-11-30 Method. Melt the butter in a large, heavy-based pan over a low heat. Add the onions, carrots, celery, garlic and a splash of water, cover and sweat …
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Melt the butter in a large, heavy-based pan over a low heat. Add the onions, carrots, celery, garlic and a splash of water, cover and sweat for 15 minutes, stirring occasionally, until the onions are soft. Peel, core and slice the apple and add to the pan with the beetroot. Cover and sweat for a further 15 minutes.
Pour in the stock, season and bring to the boil. Reduce the heat and simmer, uncovered, for 1 hour, until the beetroot is tender. Cool slightly, then purée with a hand-held blender, or in batches in a food processor, until smooth. Season and set aside to cool until just warm.
Divide the soup between bowls, season and top with dollops of soured cream and fresh dill sprigs.

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BEETROOT SOUP RECIPE - BBC FOOD

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Instructions. Firstly, heat 2 tsp of olive oil or butter in a pressure cooker. In addition, add garlic, onion, and saute for 2 minutes. Further, add ginger, chopped beetroot, carrot, tomato, and 1 tsp of salt. Now add 3 cups of water and mix all the ingredients well. Pressure cook for 3 whistles.
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BEETROOT AND CARROT SOUP| BEET SOUP RECIPE - HEBBAR'S KITCHEN

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2021-12-20 Instructions. In a soup pot melt ½ tbsp butter. Add the minced white onion, crushed garlic cloves, chopped celery stalk and a pinch of salt. Cook at medium low heat for 8 minutes, until veggies are soft. Add diced pre-cooked beetroot, diced apple, milk, vegetable broth, nutmeg, thyme, black pepper and 1 tsp salt.
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BEETROOT SOUP | SAINSBURY'S RECIPES

1. Heat the oil in a large pan, then add the onion and garlic and fry gently until the onion is translucent. Add the chopped beetroot and juices along with the stock and simmer for 5-7 minutes. 2. Take the pan off the heat and let cool slightly, then use a hand-held blender to whizz to a purée until smooth. Return to the heat to warm through.
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