Vibrant beetroot soup
It’s all about that vibrant colour with this creamy beetroot soup. Smooth and velvety and topped with dill, crunchy croutons and a contrasting swirl of cream. It’s a real show stopper!
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There is something so fascinating about beetroot that I can’t seem to put my finger on. I don’t know if It’s the marvellous colour, the vibrant leaves or the beautiful stems. Either way It’s a vegetable that excited me.
I love eating beetroot roasted and pureed but I had never tried it in a soup before. I’m so glad I tried it because this soup is so deliciously comforting.
There is something wonderful that comes out of combining the flavours of savoury, earthy beetroot with the sweetness of dill and cream.
Beetroot Soup
Prettiness in a bowl! Thats how I describe this luscious beetroot soup.
It’s a hearty winter warmer for lunch or dinner but It’s also a good one for entertaining. Placing this creamy beetroot soup in front of your friends and family is going to be a real conversation starter. It definitely has that WOW factor.
A similar soup popular in Eastern Europe is called Borsch soup which is made with beef and cabbage. This is my vegetarian version.
Health benefits of beetroot
Beetroots are part of the root vegetable family and are known for their vibrant colour and deep earthy flavour.
Did you know that beetroot also has many health benefits. Packed with vitamins and nutrients It’s a rich source of fibre and contains folate, magnesium, potassium, iron and vitamin C.
Making these beauties the perfect veggie for winter to help keep those colds away.
So there are many health benefits in including beetroots in your diet.
What you will need
Olive oil
Onion
Garlic
Leek
Celery
Carrot
Beetroot
Vegetable Stock
Nutmeg
Cream
Fresh Dill
How to make Creamy Beetroot Soup
Heat oil in a large heavy based saucepan over medium heat.
Add onion, garlic, leek and celery and cook for a few minutes until the vegetables begin to soften.
Next, add carrot, beetroot, vinegar, stock and nutmeg. Season well then turn up the heat and bring to the boil.
Once boiling, reduce heat to low and simmer for 50 minutes or until the beetroot is soft.
Remove from heat and allow to cool for a few minutes before using a stick blender to process until smooth.
Stir through 100ml of the cream. Ladle into bowls. Drizzle with extra cream, top with toasted croutons and dill.
Is Beetroot Soup Gluten-free
If you leave out the croutons or substitute them with croutons made from gluten-free bread then the recipe is gluten free.
Can the soup be made ahead
You can make this soup ahead of time and store it in an air tight container in the fridge for 3-4 days. Re-heat in a pot on low-medium heat until heated through.
The soup can also be stored in an air tight container and frozen for up to 3 months.
Perfect for Meat free Mondays or any other meat free day. Why not give this creamy beetroot soup a try today. You will be surprised at just how delicious and satisfying it is.
If you make this recipe I would love to hear your thoughts, you can leave me a comment below.
Tools to make the job easier
You may Also enjoy these recipes
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- Chunky Tzatziki dip
- Pretty Watermelon Salad
Creamy beetroot Soup
Ingredients
- 2 tbsp olive oil
- 1 onion peeled and chopped
- 2 cloves garlic peeled and sliced
- 1 leek chopped
- 1 celery stick chopped
- 1 carrot peeled and diced
- 4 large beetroots peeled and diced
- 2 tbsp balsamic vinegar
- 1.5 L vegetable stock
- ½ tsp nutmeg
- 200 ml cream
- 2 tbsp dill finely chopped
- Toasted croutons to serve
Instructions
- Heat oil in a large heavy based saucepan over medium heat. Add onion, garlic, leek and celery and cook for a few minutes until the vegetables begin to soften.Â
- Add carrot and beetroot and stir to combine. Add vinegar, stock and nutmeg. Season well then turn up the heat and bring to the boil. Reduce heat to low and simmer for 50 minutes or until the beetroot is soft.Â
- Remove from heat and allow to cool for a few minutes before using a stick blender to process until smooth.Â
- Stir through 100ml of the cream. Ladle into bowls. Drizzle with extra cream, top with toasted croutons and dill.Â
Delicious!! Will definitely be making this again. Thanks for the gray recipe
Thank you so much Shall, I’m so glad you enjoyed it 🙂