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–+ servings
beetroot soup served with toast and fresh dill.
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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 Time5 minutes
Cook Time50 minutes
Total Time55 minutes
Course: Soup
Cuisine: Polish, Russian, ukranian
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4
Author: James Wythe

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.

Video

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