If you’re looking for a delicious, healthy, and satisfying soup, beetroot and root vegetable soup is an excellent choice. It’s not only incredibly tasty but also loaded with essential vitamins, minerals, and antioxidants that are beneficial for your overall health. Beetroot, in particular, is a low-calorie vegetable high in fibre, making it an excellent option for anyone who wants to maintain weight while enjoying a tasty soup.
This soup combines a variety of root vegetables such as carrots, celeriac, and parsnips with beetroot. The result is a nutrient-dense powerhouse that is both healthy and delicious. The soup’s sweetness and heartiness are perfectly balanced, creating a warm and comforting meal that warms your heart and soul.
The beetroot soup’s texture is rich and thick, and each spoonful fills your mouth with a burst of subtle yet distinct flavours, creating a beautiful harmony of taste that will surely please your taste buds. Moreover, the soup has a warming effect on your body, making it an ideal dish for cold winter evenings or rainy days.
What makes this beetroot soup the best
The main ingredient is beetroot. However, you can boost the soup’s flavour and nutritional value by adding any root vegetables you have on hand. Don’t worry about precise measurements; use whatever you have. You can’t get wrong with the beetroot soup.
Ingredients:
- Olive oil
- Beetroot
- Root vegetables (see the NOTE)
- Tomato paste
- Onion
- Bay leaf
- Tomato paste
- Vegetable stock
- Salt
- Water
- Apple cider vinegar-optional
- Add herbs (fresh or dry) like Basil, herbs de Provence or Italian herbs for taste
NOTE:
As for root vegetables in the beetroot soup, you can use celeriac, carrots, parsnips, petroselinum, swede(rutabaga), or turnip
How to make this hearty soup
Beetroot soup is not just easy to make, but it’s good for you and absolutely delicious! It is one of the “emergency” quick foods in my kitchen. It takes less than half an hour to make it from start to finish.
1/ Peel the vegetable and chop all root vegetables into approximately 1/2-inch (1.2-cm) cubes. Cut the onion in half.
2/ Heat oil in the saucepan. Add all chopped vegetables, halved onion, and bay leaf. Stir fry for 3-5 min.
3/ Make vegetable stock and pour over the fried vegetables. Add 2 cups of water to the saucepan and bring to shimmer.
4/ Add tomato paste and salt. Let it cook for 15 minutes
5/ After all the vegetables are cooked, take out the onion and put it in a liquidiser or a bowl. Add the rest of the water (1 cup) and pure or blend it.
6/ Pour blended onion back into the soup, add herbs if using and simmer for 2 minutes. Taste and add apple cider vinegar if desired.
NOTE:
Furthermore you can blend the whole soup if you prefer a smooth texture. Remove the bay leaf before blending.
Serving options
- A crusty baguette is, for example, perfect for dunking in this hot soup.
- Or try instead a cheese pizza slice alongside beetroot soup to create a match made in heaven.
- Also, don’t miss out on the delightful experience of dipping your baked Potato scones into a warm bowl of soup. It’s another perfect way to enjoy this delicious delicacy!
- Croutons are another perfect addition to the beetroot soup. If you have any leftover KETO RYE-STYLE BREAD, slice it into squares, add salt, pepper, or garlic, and fry them in a buttered pan.
- Yet still, here’s a little secret: a dollop of sour cream on top of that soup can take it to the next level.
So, go ahead and mix and match these sides with your beetroot soup for a delightful meal!
If you’re looking for a way to warm up on a chilly day, this soup has got you covered. Why? Because it’s like a cosy blanket for your insides, providing warmth from the inside out. Whether it’s a cold winter evening or a rainy day, a bowl of beetroot and root vegetable soup is sure to lift your spirits.
Have you tried this beetroot and root vegetable soup yet? Look up the other recipes for inspiration.
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THE BEST BEETROOT SOUP
Cooking Tools
- Sauce pan-medium
- Blender
Ingredients
- 1 tsp Olive oil - or oil of your preferences
- 1 medium Beetroot
- 1/2 small Parsnip - or Petroselinum
- 1 medium Carrot
- 1/4 medium Celeriac root
- 1 medium Onion
- 1 Bay leaf - optional
- 1 tbsp Tomato paste
- 1 tsp Salt
- 1 cup Vegetable stock
- 2 cups Water
- 1 cup Water
- 1 tsp Apple cider vinegar - optional
- 1 tsp Basil - optional
Instructions
- Peel and chop all vegetables into approximately 1/2-inch (1.2-cm) cubes, and cut the onion in half.
- Heat oil in the saucepan. Add all chopped vegetables, halved onion, and bay leaf. Stir fry for 3-5 min.1 tsp Olive oil, 1 medium Beetroot, 1/2 small Parsnip, 1 medium Carrot, 1/4 medium Celeriac root, 1 medium Onion, 1 Bay leaf
- Add vegetable stock, and 2 cups of water and bring to shimmer.1 cup Vegetable stock, 2 cups Water
- Add tomato paste and salt. Let it cook for 15 minutes1 tbsp Tomato paste, 1 tsp Salt
- After all the vegetables are cooked, take out the onion and put it in a liquidiser or a bowl. Add the rest of the water (1 cup) and pure or blend it.1 cup Water
- Pour blended onion back into the soup, add herbs if using. Simmer for 2 minutes, taste and add apple cider vinegar if desired.1 tsp Apple cider vinegar, 1 tsp Basil
- Alternatively, blend the whole soup if you prefer smooth textured soup.
- Serve with garlic bread or croutons and a tbsp of sour cream if you desire. This is not counted in nutrition.