Blended Beet Soup
Beets are a hard sell for many people. By adding some potatoes and carrots to the beets, they cut the earthy taste and give this soup a little sweetness. Top it with some sour cream seasoned with horseradish and black pepper and you have a wonderful tasting and healthy fall/winter soup.
Servings: 6 cups
Calories: 116kcal
Equipment
- Large Stock Pot
- Stick Blender or Food Processor
Ingredients
- 1 tbsp olive oil
- ¼ 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!
Notes
If you do not have a stick blender you can use a blender or food processor. Just be careful not to overfill, the soup is hot!
Nutrition
Serving: 1cup | Calories: 116kcal | Carbohydrates: 22g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Sodium: 682mg | Potassium: 520mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3913IU | Vitamin C: 18mg | Calcium: 28mg | Iron: 1mg