I know you don’t like beets. They definitely aren’t for everyone, but I happen to love them. The nutritional benefits alone should be enough to convince you to at least give them a try. In this soup, I cut the beets with carrots and potatoes to remove some of the earthy flavors and add a little natural sweetness.
First, gather and prep all your ingredients. Depending on the size chunks you cut your vegetables in will depend on the cooking time, so smaller chunks equals less cook time. I also use beef stock instead of vegetable stock only because I like the flavor better, but use vegetable stock to keep this soup vegetarian, if that is your desire.
Prepping the vegetables is the hardest part of this soup. Once ready, add a little olive oil to a large, hot stock pot and add your onions. Saute for a couple minutes until they turn translucent, then add the garlic and saute for another minute or 2.
Add the rest of the vegetables, the stock and seasonings plus a little sea salt and black pepper. You can add more salt and pepper at the end if necessary.
Bring to a boil and reduce to a simmer. Cook until the vegetables are fork tender, probably 30 to 45 minutes depending on what size you cut your vegetables.
Now it’s time to blend. If you don’t have a stick blender, I recommend investing in one. You’ll be amazed how much easier these are to use than a food processor for many different blended foods. When deciding on one to purchase, make sure the blades are metal.
If you don’t have a stick blender, use a food processor or a stand blender. Just be careful not to overfill, the soup is hot!
Blend until you reach your desired consistency. I prefer not totally pureed, it needs to have some thickness, and a few chunks don’t hurt.
Taste it to see if you need more salt or pepper. I also like to stir in a few handfuls of greens, beet greens, kale, spinach or arugula. It doesn’t matter, just whatever I have on hand. This adds extra nutrients, texture, and flavor.
I like to blend a little prepared horseradish and black pepper with sour cream and top my bowl of soup with a dollop of the sour cream mixture and some fresh parsley or chives.
Any leftovers, I freeze in portion size containers.
A word of caution – don’t be alarmed the next day after your morning constitutional, beets turn things red!
Enjoy!
Blended Beet Soup
Equipment
- Large Stock Pot
- Stick Blender or Food Processor
Ingredients
- 1 tbsp olive oil
- ΒΌ cup yellow onion diced
- 1 tbsp garlic minced, fresh
- 2 cups beets peeled and diced
- 2 cups potatoes diced (russets, yellow or red work)
- 1 cup carrots diced
- 4 cups vegetable stock or beef stock
- 1 tsp thyme dry
- 1 tsp oregano dry
- Sea salt and black pepper to taste
Instructions
- In a large stockpot heat olive oil. Add onions and cook for 2 to 3 minutes until translucent. Add the garlic, stir and cook for another 2 minutes.
- Add in the vegetables, stock, and seasoning. Bring to a boil, reduce heat and simmer for 30 to 45 minutes until the vegetables are fork-tender. The time will vary depending on how big you cut your veggies.
- Remove from heat and using a stick blender, blend until you reach your desired consistency. Taste and add more salt or pepper if desired.
- I like to stir in a few handfuls of the beet greens if I have them or some spinach or kale. The heat will wilt the greens.
- Serve with a dollop of sour cream mixed with prepared horseradish (to taste) and sprinkle on some parsley or chives if desired.
- Enjoy!