Creamy Beet Soup

Hello and Happy Sunday 🙂

This week on my menu was beets and one of the recipes I tried was soup. Quick, healthy, and with vibrant color.

Servings 3; Time to prepare 10 min; Time to cook15-20 min;
  • 500 gr. ready beets- I use cooked but you can use fresh and the color will be more vibrant
  • 1 medium onion
  • 2 cloves garlic
  • 2- 3 medium carrots
  • 2-3 tbsp. olive oil
  • 1 tsp. fresh ginger
  • ½ tsp. salt
  • pinch of black pepper
  • dry or fresh rosemary
  • 700 ml water
  • 1 tsp. yogurt or sour cream 
  • dry or fresh rosemary
How to:
  • Chop the veggies- garlic, onion, carrots, and beetroot into bigger pieces, as it will be made into creme soup.
  • In an advanced heated pan with the oil saute the garlic and onion.
  • Add carrots and beetroot ( if you are using raw beetroot).
  • Leave for a few minutes until carrots and beetroot change their colors.
  • Add the water and leave to boil/simmer for 10-15 min or until the veggies are ready.
  • Note if you are using the ready beetroot add it just before you add the water.
  • After the veggies are ready take them aside, to cool down for 5-7 min.
  • Use a hand mixer or blender to cream the mixture.
  • Add spices and mix well.
  • Garnish with yogurt or sour cream and rosemary.
  • Serve and enjoy with a slice of bread or without.

It is a more thick consistency and if you want more liquidy add another 200 ml of water 😉 It is a delicious mix of earthy and sweet taste.

Enjoy 🙂

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