Description
This easy beet soup is simple, nutritious, and full of earthy, slightly sweet flavors. It’s a perfect cozy dish for chilly days and can be enjoyed warm or chilled. With just a few ingredients, you’ll have a vibrant and delicious soup in no time!
Ingredients
Units
Scale
- 4 medium beets, peeled and diced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 medium carrot, chopped
- 1 medium potato, peeled and diced
- 1 tablespoon olive oil
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme (optional)
- 1 tablespoon lemon juice or apple cider vinegar
- 1/2 cup coconut milk or sour cream (for creaminess, optional)
- Fresh dill or parsley for garnish
Instructions
- Sauté the veggies: In a large pot, heat olive oil over medium heat. Add chopped onion and cook for 3-4 minutes until soft. Stir in garlic and cook for another minute.
- Cook the beets: Add diced beets, carrot, and potato to the pot. Stir and cook for 2-3 minutes.
- Simmer: Pour in the vegetable broth, add salt, pepper, and thyme. Bring to a boil, then reduce heat and let it simmer for about 25-30 minutes, or until the beets are fork-tender.
- Blend: Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth.
- Finish: Stir in lemon juice (and coconut milk or sour cream if using). Adjust seasoning as needed.
- Serve: Ladle into bowls and garnish with fresh dill or parsley. Enjoy warm or chilled!
Notes
- For extra creaminess, stir in more coconut milk or heavy cream.
- If you prefer a chunkier soup, blend only half and leave some texture.
- Add a pinch of sugar if you want to balance the earthiness of beets.
- This soup stores well in the fridge for up to 4 days and freezes for up to 3 months.