Beet Soup Recipe

This Beet Soup Recipe is easy to make, looks beautiful, and tastes great! It features hearty root vegetables that are packed with nutrients and flavor to make a healthy and comforting meal that you’ll love.

Course Soup

Cuisine American

Keyword beet and sweet potato soup, beet soup, beet soup recipe

Prep Time 10

Cook Time 25

Total Time 35

Servings people

Calories 144kcal

Author Olivia Ribas

Ingredients

1 tbsp extra-virgin olive oil
1 cup onion peeled and chopped
3 garlic cloves minced
Salt and pepper
2 cups beets peeled and chopped
1.5 cups sweet potatoes peeled and chopped
1 cup parsnip peeled and chopped
4 cups vegetable broth or more for desired texture
parsley chopped
full-fat plain yogurt or sour cream for serving

US Customary - Metric

Instructions

In a large pot over high heat, add olive oil. When the pot and the oil are hot, turn the heat down to medium and add the onions. Cook until browned.
Add garlic, salt and black pepper. Cook for one more minute.
Add the beets, sweet potatoes, and parsnip along with 4 cups of vegetable broth.
Bring it to a boil and then reduce the heat to low, cover the pot and simmer for 25-30 minutes or until the vegetables are soft.
Using a hand Immersion blender, puree the soup. You can also use a ladle to transfer the soup to a high-powered blender and blend the soup for one minute or until creamy.
Taste and add any extra seasonings, if necessary. Serve topped with sour cream or yogurt and fresh parsley.

Notes

Wear gloves when peeling the beets to keep them from staining your hands.
A cutting board with a lip will keep the beet juice contained.
Use a low-sodium vegetable broth and salt to taste.
Cut the vegetables as evenly as possible so they’ll all finish cooking at the same time.
If the soup is too thick, add some veggie broth as it blends to get a creamy texture.
To store: Store leftover soup in an airtight container in the fridge for up to 5 days.
To reheat: Reheat the soup in the microwave or on the stovetop until hot.
To freeze: Freeze the soup for up to 3 months. Make sure you leave space when freezing as liquid expands as it freezes.

Nutrition