Description
This vibrant Beet Soup recipe combines sweet beets, sweet potatoes, and parsnips simmered in vegetable broth, then pureed to a creamy perfection. Enhanced with aromatic onions and garlic, and finished with a dollop of creamy yogurt or sour cream and fresh parsley, this comforting soup is perfect for a nutritious and warming meal.
Ingredients
Scale
Soup Base
- 1 tbsp extra-virgin olive oil
- 1 cup onion, peeled and chopped
- 3 garlic cloves, minced
- Salt and pepper, to taste
Vegetables
- 2 cups beets, peeled and chopped
- 1.5 cups sweet potatoes, peeled and chopped
- 1 cup parsnip, peeled and chopped
Liquids and Garnishes
- 4 cups vegetable broth (low-sodium recommended, more for desired texture)
- Chopped fresh parsley, for garnish
- Full-fat plain yogurt or sour cream, for serving
Instructions
- Sauté Onions: In a large pot over high heat, add the olive oil. Once the pot and oil are hot, reduce heat to medium and add the chopped onions. Cook them until they are browned, about 5-7 minutes, stirring occasionally.
- Add Garlic and Seasonings: Stir in the minced garlic along with salt and black pepper. Continue cooking for one more minute until fragrant.
- Add Vegetables and Broth: Add the chopped beets, sweet potatoes, and parsnip to the pot. Pour in 4 cups of vegetable broth, ensuring the vegetables are submerged. Stir to combine.
- Simmer the Soup: Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a lid and let it simmer gently for 25-30 minutes, or until all the vegetables are soft when pierced with a fork.
- Puree the Soup: Use a hand immersion blender directly in the pot to blend the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a high-powered blender and blend for about one minute until creamy.
- Adjust Seasoning and Serve: Taste the soup and add extra salt and pepper if needed. Serve hot, topped with a dollop of full-fat plain yogurt or sour cream and a sprinkle of chopped fresh parsley.
Notes
- Wear gloves when peeling beets to avoid staining your hands.
- Use a cutting board with a lip to contain beet juice and prevent mess.
- Choose low-sodium vegetable broth and adjust salt to taste for better control of sodium levels.
- Cut vegetables evenly to ensure they cook uniformly in the same time frame.
- If the soup is too thick after blending, add more vegetable broth gradually until desired creamy consistency is reached.
- Store leftover soup in an airtight container in the refrigerator for up to 5 days.
- Reheat leftovers gently in the microwave or on the stovetop until hot.
- Freeze the soup for up to 3 months; leave space in the container to allow for liquid expansion during freezing.
