Beetroot Soup Recipes

BEETROOT SOUP RECIPE | BEETROOT AND CARROT SOUP | BEET SOUP RECIPE

Steps:

• firstly, in a pressure cooker take 1 tsp butter and saute 1 bay leaf until it turns aromatic.
• add in 2 clove garlic, 1 inch ginger, 2 shallots and saute until it shrinks slightly.
• additionally, add 1½ cup beetroot, 1 carrot, 1 tomato, ½ tsp salt and saute for 2 minutes.
• now add 2 cup water and pressure cook for 3-4 whistles.
• drain off the water cool completely.
• take the pressure cooked vegetables into a blender and blend to smooth paste.
• transfer the beetroot paste into a large kadai.
• pour in water left out while cooking vegetables.
• mix well adjusting consistency as required.
• once the soup comes to a boil add 1 tsp pepper and mix well.
• finally, enjoy beetroot soup garnished with cream and mint.

BEETROOT SOUP

Steps:

• Preheat the oven to 200C/400F. Top and tail the beetroot, then wash them and cut into small chunks. Place them onto a baking tray and drizzle with half the oil and stir to coat. Roast for 30 minutes or until cooked through and they begin to darken.
• Meanwhile, heat the remaining 1 tbsp of oil in a large pan. Add the onion and celery and cook, stirring often, for 5 minutes until soft but not browned.
• Stir in the roasted beets and stock/broth and season with salt and pepper. Bring to the boil, then reduce the heat and simmer for 5 minutes.
• Add the chopped dill and puree the soup with a hand blender or carefully transfer to a blender and whiz.
• Serve in bowls with a drizzle of yogurt and sprinkling of dill.

BEET SOUP

Steps:

• In a large pot on medium heat, warm the olive oil. Add onion and garlic and cook for 3-4 minutes until onions are soft and translucent.
• Add beets and potatoes, stir to coat with the onion mixture.
• Add broth, just enough to cover the beets and stir until well combined. (Only add enough broth to cover the vegetables, you may need more or less depending on the size of your beets, as you don't want a runny soup and you can always add more at the end if needed.)
• Bring mixture to a boil, then reduce to a simmer and cook for 30 minutes until the beets are tender and can easily be pierced with a fork.
• Once cooked, using an immersion blender or in batches using a bar blender, purée until smooth.
• Once blended, season generously with additional salt and pepper to taste and serve immediately with a dollop of sour cream and a sprig of dill.
• Any leftover soup can be cooled completely and stored in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.

BEETROOT SOUP

Steps:

• Place the halved tomatoes in an ovenproof dish. Throw over the garlic and drizzle over half the olive oil. Roast them for 25-30 minutes at 190°C/375°F/Gas mark 5 until soft and pulpy. Rub through a sieve to remove the skin and pips. Heat the remaining oil in a pan and sweat the onion for a few minutes until soft. Add the beetroot and the stock and bring to the boil. Season lightly with salt and freshly ground black pepper. Simmer gently for 7-10 minutes until the beetroot is tender. Stir in the tomato purée, transfer the soup to a blender and process until completely smooth. Taste and adjust the seasoning if necessary. Reheat the soup until thoroughly hot but not boiling. Divide between warm bowls and crumble over a little feta into each bowl. Serve with crusty bread.

SPICY BEETROOT SOUP

Steps:

• melt the butter and gently fry the beetroot, onion, ginger and carrots in a pan for 5-6 minutes.
• stir in the spices and cook for 1-2 minutes.
• add the stock and tomatoes and season with black pepper.
• cover and simmer for 30 minutes until the beetroot is tender. Liquidise in a blender and stir in the creme fraiche.
• Ladle into dishes and garnish with a dollop of creme fraiche and sprig of rosemary.

BEET SOUP

Steps:

• Warm olive oil in a large saucepan over medium heat. Stir in onions and garlic; cook until soft but not browned, about 5 minutes. Stir in beets, and cook for 1 minute.
• Stir in stock, and season with salt and pepper. Bring to a boil; cover, and simmer until the beets are tender, about 20 to 30 minutes. Remove from heat, and allow to cool slightly.
• In batches, add soup to a food processor, and pulse until liquefied. Return soup to saucepan, and gently heat through. Ladle into bowls, and garnish with a swirl of cream.