This creamy beetroot soup is a rich, flavorful dish with a perfect balance of sweetness from the beets, the richness of cream, and a little heat from the chili pepper. Combined with vegetables like potatoes, onions, and celery, and topped with crunchy homemade bread, this soup is both comforting and nourishing. Whether you’re looking for a satisfying starter or a light main course, this beetroot soup is a must-try!
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Total Time: 55 minutes
Ingredients:
- 1 Onion, chopped
- 1 tablespoon Olive oil
- 1 tablespoon Butter
- 2 cloves Garlic, minced
- 1 Chili pepper, chopped (optional)
- 2 medium Potatoes, peeled and diced
- 3 medium Beets, peeled and chopped
- 4 cups (1 liter) Vegetable broth
- 3 slices of Bread (preferably rustic or sourdough)
- 2 tablespoons Sunflower oil
- 3 Sticks of Celery, chopped
- 1 Zucchini, chopped
- Salt and black pepper, to taste
- 1/4 cup Parsley, chopped (for garnish)
- 1 Garlic clove (for bread)
- 60 ml Cream (for the soup)
- 1 teaspoon of Cream (for garnish)
Directions:
- Prepare the bread: Preheat the oven to 180°C (350°F). Place the bread slices on a baking tray, drizzle with sunflower oil, and bake for about 10 minutes, or until crispy and golden. While the bread is baking, rub a garlic clove over the toasted slices for extra flavor.
- Cook the vegetables: In a large pot, heat the olive oil and butter over medium heat. Add the chopped onion and sauté until softened and golden brown, about 5 minutes. Add the minced garlic and chili pepper, then sauté for an additional minute.
- Add the root vegetables: Add the diced potatoes and chopped beets to the pot. Pour in the vegetable broth and bring to a boil. Cover with a lid and let the soup cook for about 20 minutes, or until the vegetables are tender.
- Prepare the other vegetables: While the soup cooks, heat olive oil in a separate pan. Add the celery and zucchini, seasoning with salt and pepper. Fry the vegetables until they are golden brown and softened, about 7-10 minutes.
- Blend the soup: Once the potatoes and beets are tender, use an immersion blender or a regular blender to puree the soup until smooth. Add the sautéed celery and zucchini to the soup and blend again until fully incorporated.
- Finish the soup: Stir in the cream and adjust seasoning with salt and black pepper to taste. Let the soup simmer for an additional 5 minutes to meld the flavors together.
- Serve: Serve the creamy beetroot soup in bowls. Drizzle with a teaspoon of cream and sprinkle with fresh parsley. Serve with the garlic-rubbed toasted bread on the side.
Serving Suggestions:
- Pair with a side salad for a complete meal.
- Top with crumbled feta cheese or a dollop of sour cream for added creaminess.
- Serve with crusty baguette or warm pita bread for dipping.
- Add roasted seeds or nuts as a crunchy topping for extra texture.
- Pair with a glass of white wine or a refreshing iced tea for a satisfying lunch.
Cooking Tips:
- For a smoother texture, you can strain the soup after blending to remove any remaining bits of vegetable.
- If you prefer a less creamy version, you can reduce the amount of cream or use coconut milk for a dairy-free alternative.
- If the soup is too thick, add a little more vegetable broth to reach your desired consistency.
- For an added depth of flavor, roast the beets beforehand for a slightly caramelized taste.
- You can freeze the soup for up to 3 months. Just let it cool completely before transferring to a freezer-safe container.
Nutritional Benefits:
- Beets are high in fiber, antioxidants, and vitamins such as folate and vitamin C.
- The inclusion of zucchini, celery, and potatoes adds essential vitamins and minerals, including potassium and vitamin K.
- The cream adds a rich texture, while still offering a good amount of healthy fats.
- This soup is a great source of hydration due to the vegetable broth and the high water content in the beets and zucchini.
Dietary Information:
- Vegetarian
- Gluten-Free (if using gluten-free bread)
- Dairy Optional (can substitute cream with coconut cream for dairy-free)
- Low-Calorie (if served in moderation)
Nutritional Facts (per serving):
- Calories: 200
- Protein: 4g
- Fat: 10g
- Carbohydrates: 28g
- Fiber: 6g
- Sugar: 10g
- Sodium: 500mg
Storage:
- Store leftover soup in an airtight container in the refrigerator for up to 3-4 days.
- For longer storage, freeze the soup for up to 3 months. To reheat, thaw in the fridge overnight and warm on the stovetop or in the microwave.
- Store the toasted bread separately in an airtight container to keep it crispy.
Why You’ll Love This Recipe:
This beetroot soup is the perfect combination of sweet, earthy flavors from the beets and a creamy texture that makes it comforting and satisfying. The addition of fresh, sautéed vegetables and a touch of cream makes the soup decadent, while the crispy garlic bread adds a delicious crunch. It’s a beautiful, colorful dish that’s sure to impress, and it’s also packed with nutrients, making it a wholesome choice for any meal.
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Conclusion:
This creamy beetroot soup is an ideal way to enjoy the goodness of root vegetables in a comforting, creamy form. With simple ingredients and easy preparation, this soup is perfect for a light lunch or as an appetizer to a main meal. The addition of garlic bread brings a delightful crunch, complementing the smooth and savory soup. Whether you’re a beetroot lover or new to this earthy vegetable, you’ll find this recipe a delicious and nutritious addition to your meal repertoire.
Frequently Asked Questions (FAQs):
- Can I use frozen beets for this soup?
Yes, you can use frozen beets. Just make sure to thaw them properly before adding them to the soup. - Can I make this soup ahead of time?
Yes, this soup can be made ahead and stored in the refrigerator for up to 3 days. It also freezes well for up to 3 months. - Can I make this soup without cream?
Yes, you can omit the cream for a lighter version or substitute it with coconut milk for a dairy-free option. - What other vegetables can I add to this soup?
You can add carrots, parsnips, or sweet potatoes for extra sweetness and flavor. - Can I make this soup spicier?
Yes, you can add more chili peppers or a dash of hot sauce to give it extra heat. - Can I use vegetable stock instead of broth?
Yes, vegetable stock works perfectly in place of vegetable broth. - How can I make this soup vegan?
Simply omit the cream and use a dairy-free bread for serving. You can also replace the butter with olive oil for a vegan-friendly version. - Can I use different types of bread for the toast?
Yes, any bread of your choice works well, such as sourdough, whole grain, or gluten-free bread. - Can I add cheese to the soup?
Absolutely! Grated cheese like Parmesan or feta can be sprinkled on top for added flavor. - How do I make the soup thicker?
If you want a thicker soup, simply add more vegetables or reduce the broth by simmering it longer before blending.