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Introducing this delicious and gorgeous beetroot soup. With only six ingredients, you’ll be surprised by the flavour it can bring! And packed with nutrients and colour? Yes, please!

beetroot soup served with toast and fresh dill.

Recipe Difficulty – Easy

Why this recipe works

Whether you are already a fan of beetroot or excited to try something new, this beetroot soup is for you! It is a delicious blend of flavours and absolutely warm and comforting.

This soup is similar to borscht, which is very popular in places near Ukraine. The colour can range from more of a clear red to a pink or purple. Ingredients differ based on whether it is Polish, Lithuanian, Latvian, Ukrainian, or Russian Borscht. There is even a Chinese recipe known as Chinese Beetroot with Corn Soup.

It is hard to pinpoint “traditional” borscht – even the name isn’t consistent! It’s also known as Polish barszcz czerwony and borsch.

If you want some more great soups, try my Roasted Tomato Soup, Pea Soup or for all my Soup Recipes.

This was inspired by my Parsnip Soup recipe and pairs well with this amazing Socca recipe

Ingredients to make Beetroot Soup

Ingredients to make Beetroot Soup.
  1. Extra-Virgin Olive Oil – is used to fry up the onions and garlic.
  2. White Onion – have a lovely mild and sweet flavour.
  3. Raw Beetroots – have a slew of benefits including antioxidants, lower blood pressure, and stroke prevention. If you love beetroots then do also try my Beetroot Salad or Pickled Beetroot.
  4. Garlic Cloves – adds a delicious umami flavour to this easy beetroot soup.
  5. Salt – helps all of the flavours in this soup to shine.
  6. Vegetable Stock – forms the base of the soup.
  7. Fresh Dill – is a delicious garnish that adds a nice bit of citrus. If you have any spare add it into my Salmon Burgers.
  8. Sunflower Seeds – are another garnish that give it a nice crunch.
  9. Bread/Toast – If you are gluten free, try a slice of my Gluten Free Seeded Bread with this beet soup.

See recipe card for full information on ingredients and quantities.

Substitutions

  • Olive Oil – Per usual, any neutral oil will work fine in this recipe.
  • White Onion – A yellow onion or shallots will work well as a replacement for white onion.
  • Vegetable Stock – If you aren’t vegetarian, beef broth or chicken broth would both work well in this roast beetroot soup.
  • Dill and Sunflower Seeds – Some other great toppers for this soup are yoghurt, sour cream, parsley, sesame seeds, or chives.

Variations

  • Spicy – Add a bit of cayenne pepper for a spicy vegan beetroot soup.
  • Deluxe – Top with a dollop or swirl of Cashew Cream or soya cream for the perfect finishing touch.
  • Kid friendly -Crumble up some goldfish crackers or give them some saltines to dip to make trying a new soup a little more fun!

For another great soup, try my Coriander and Carrot Soup recipe on my website!

How to make Beetroot Soup

onion, garlic and beetroots on a wooden cutting board.

Step 1: Firstly, preheat the oven to 180c (356 F). Peel the beetroots and chop them into quarters. Dice the onion. Crush the garlic.

beetroot cubes on a lined baking tray.

Step 2: Place the beetroot cubes onto a lined baking tray and drizzle over ½ of the olive oil. Sprinkle over the salt and roast in the oven for 45 minutes, turning halfway. They should be soft once cooked.

Sautéing onion and garlic in a pan.

Step 3: While they cook, place the remaining olive oil in a large pan over medium heat with the diced onion and crushed garlic. Sauté on a low heat for 10-12 minutes until the onion has softened.

blending beetroot with onion, garlic, and vegetable stock.

Step 4: Once the beetroot has cooked, put it in the blender with the vegetable stock, onion, and garlic. Blend until smooth.

beetroot soup in a pan.

Step 5: Return to the pan and heat through on the hob for a few minutes.

Garnish with fresh dill and sunflower seeds and serve with some toast.

Hint: If you have an immersion blender, you can mix the soup in the pan.

Leftovers

Store leftover soup in the fridge for 3-4 days in an airtight container. Reheat on a stove, in the microwave, or enjoy as a chilled soup!

Recipe FAQs

Is beetroot soup vegan?

Many beetroot soups have chicken or beef stock as the base. Mine uses a vegetable stock and no cream, making it both vegan and gluten free!

Is beetroot soup good for weight loss?

While you can’t rely on one recipe to help you lose weight, this is a good one for a healthy diet! It is filling and low-calorie with nutrient-rich ingredients.

What are some other things you could add to beetroot soup?

I like a nice and simple beetroot soup recipe, but there are so many other delicious things that pair well with beetroot! Apple and ginger are a good combination. Some other good options are potato, carrot, and parsnip.

beetroot soup garnished with sunflower seeds.

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5 from 1 vote

Beetroot Soup

This beetroot soup is delightful blend of sweet and savory, packed with nutrients and colour, and so comforting!
Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 55 minutes
Servings: 4
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Ingredients 

  • 2 ½ tbsp extra-virgin olive oil
  • 1 white onion
  • 550 g raw beetroots
  • 3 cloves garlic
  • ½ tsp salt
  • 600 ml vegetable stock
  • Fresh dill, to garnish
  • Sunflower seeds, to garnish
  • Bread/toast, to serve

Instructions 

  • Preheat the oven to 180c. Peel the beetroots and chop into quarters, dice the onion and crush the garlic.
  • Place the beetroot cubes onto a lined baking tray and drizzle over ½ of the olive oil. Sprinkle over the salt and roast in the oven for 45 minutes, turning halfway. They should be soft once cooked.
  • Meanwhile place the remaining olive oil in a large pan on a medium heat along with the diced onion and crushed garlic. Sauté on a low heat for 10-12 minutes until the onion has softened.
  • Once the beetroot has cooked place into the blender along with the vegetable stock and cooked onion and garlic. Blend until smooth.
  • Place back into the pan and heat through on the hob for a few minutes.
    Garnish with fresh dill and sunflower seeds to serve, and serve alongside some toast should you wish.

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
Substitutions & Variations: I have included a list of these in the post above.
To Store: Store in an airtight container in the fridge for 3-4 days. Reheat in a pot/pan over a low heat until piping hot or in the microwave. You can also enjoy some cold beet soup.
To Freeze: Freeze for 2-3 months in an airtight container. Defrost overnight in the fridge and then reheat or enjoy cold. You can also freeze it in large ice cube trays for individual servings.
Tip 1: If you like your beetroot soup on the chunky side, don’t blend it quite as smooth. 
Tip 2: Beetroot soup is great warm or cold! Enjoy it warm the first time, but save some extra for leftovers to try it cold!
Tip 3: If you don’t have the time to roast the beets, you could use canned beets.

Nutrition

Calories: 155kcal | Carbohydrates: 18g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Fiber: 4g | Sugar: 12g
Did you make this recipe? Tag me Today!Tag @HealthyLivingJames on Instagram and use #HealthyLivingJames!
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About James Wythe

Hey, I'm James! A fully qualified health coach, cookbook author, full time food blogger and new dad with over 1 million followers. I started this journey after a sudden illness left me bed bound for 2 years and housebound for 4 years! I’m here to help you make healthy and delicious food for you and your family in less time!

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