Creamybeetsoup Recipes

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BORSCHT RECIPE (BEET SOUP)



Borscht Recipe (Beet Soup) image

Beets give this vegetable soup an earthy sweetness, while a dash of lemon juice and zest provide contrasting sour notes.

Provided by Holly Nilsson

Categories     Soup

Time 50m

Number Of Ingredients 15

2 tablespoons olive oil
4 red beets (½ inch diced (approx 1 ½ pounds))
2 carrots (½ inch diced)
1 large russet potato (peeled and ½ inch diced)
½ small green cabbage (shaved)
2 cloves garlic (minced)
4 cups vegetable broth
4 cups beef broth
2 tablespoons dill (fresh, minced)
2 tablespoons lemon juice (fresh)
1 teaspoon lemon zest
1 bay leaf
kosher salt (to taste)
black pepper (to taste)
sour cream (optional, for serving)

Steps:

  • Add olive oil to a soup pot and set over medium-high heat. When the oil is hot add in the beets, carrots, potatoes, and cabbage. Stir to combine.
  • Cook for 10 minutes to slightly soften the vegetables.
  • Add in the garlic and saute for 30 seconds or until fragrant.
  • Pour in the beef and the vegetable broth and add the bay leaf. Simmer for 20-25 minutes or until the beets and carrots are tender.
  • Discard bay leaf. Stir in the fresh dill, lemon juice, and lemon zest. Taste and season with the desired amount of kosher salt and black pepper.
  • Serve with a dollop of sour cream on top.

Nutrition Facts : Calories 157 kcal, Carbohydrate 24 g, Protein 6 g, Fat 5 g, SaturatedFat 1 g, Sodium 991 mg, Fiber 4 g, Sugar 8 g, ServingSize 1 serving

BEET SOUP



Beet Soup image

A gorgeous, healthy, and very tasty beet soup that's so simple to make. Beets and sauteed onions and garlic simmer in beef broth before being finished with a swirl of cream.

Provided by DEELIGHTUK

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h

Yield 4

Number Of Ingredients 7

3 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, chopped
6 medium beets, peeled and chopped
2 cups beef stock
salt and freshly ground pepper
heavy cream

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.

Nutrition Facts : Calories 229.1 calories, Carbohydrate 17 g, Cholesterol 20.4 mg, Fat 16.4 g, Fiber 4.2 g, Protein 4.8 g, SaturatedFat 5 g, Sodium 146.8 mg, Sugar 11.5 g

CREAMY BEET SOUP RECIPE



Creamy Beet Soup Recipe image

This Easy Beet Soup recipe is made ultra creamy by using a dairy-free coconut milk and full of fresh garlic and ginger flavor. Load it up with your favorite dried herbs and serve it as a healthy appetizer, side dish, or even as the main course for dinner! This healthy vegan soup tastes incredible served warmed or even chilled.

Provided by London Brazil

Categories     Appetizer     Soup

Time 30m

Number Of Ingredients 17

2 Tbsp. oil (olive or avocado)
1 small sweet onion (finely chopped)
3 cloves garlic (crushed)
1 tsp ginger (minced or paste)
1.5 lbs. beets (about 3-4 large beets)
1 lb. Yukon gold potatoes
4-5 cups vegetable broth
½ tsp. tarragon (dried)
¼ tsp. thyme (dried)
¼ tsp. rosemary (dried)
⅛ tsp. cardamom (or nutmeg)
¾ - 1 tsp. salt (to taste)
¼ tsp. black pepper
15 oz. coconut milk (canned, full-fat)
1 Tbsp. lemon juice (freshly squeezed)
Fresh parsley (optional)
Roasted pumpkin seeds (optional)

Steps:

  • Peel beets and potatoes using a vegetable peeler. Cut into ¼-½ inch chunks.
  • Add oil to a large pot or Dutch oven along with the chopped onion. Sauté for 3-4 minutes, or until tender.
  • Mix in garlic and ginger. Continue sautéing for 1-2 minutes.
  • Pour in vegetable broth and add chopped beets, potatoes, and seasonings. Stir to combine.
  • Bring contents to a boil and reduce heat to medium low.
  • Cover pot with a lid and let simmer for 15-20 minutes, or until beets are fork tender.
  • Turn off heat and add coconut milk and lemon juice. Using an immersion blender or a high-speed blender, purée the soup until smooth and creamy.
  • Serve beet soup with a swirl of additional coconut milk, fresh parsley, and roasted pumpkin seeds. Enjoy!

Nutrition Facts : Calories 277 kcal, Carbohydrate 38 g, Protein 5 g, Fat 12 g, SaturatedFat 6 g, Sodium 1605 mg, Fiber 6 g, Sugar 13 g, ServingSize 1 serving

CREAMY BEET SOUP



Creamy Beet Soup image

This vegan roasted beet soup is extra creamy, flavorful, and comforting. It's easy to make and kid-friendly. The beet flavor isn't overwhelming with the addition of potatoes, carrots and apple for a well-rounded soup. Perfect for a plant-based weeknight dinner!

Provided by Lexi

Categories     Soups

Time 1h5m

Number Of Ingredients 13

3-4 tbsp olive oil, divided
1 medium yellow onion, diced
2 large cloves of garlic, minced
2 cups diced beets (~3 large beets)
1 cup yellow potatoes, diced
1 cup carrot, diced
1 green apple, peeled and diced (we used Granny Smith)
4 cups vegetable broth
1 ¼-1 ½ tsp salt
1 tsp ground black pepper
2 tbsp freshly squeezed lemon juice
1 cup dairy free milk (we used cashew milk)
3-4 tbsp fresh dill, chopped finely

Steps:

  • Preheat oven to 375˚ F. To make clean up easier, line a baking sheet with parchment paper.
  • Wash beets, slice off each end and peel. Dice peeled beets into ½-inch pieces. Toss with 1-2 tbsp of olive oil to coat and sprinkle with some salt and pepper. Roast for 30-35 minutes, until fork tender. Stir once or twice while roasting.
  • Preheat a large soup pot over medium heat. Add 2 tbsp olive oil and once heated, add in onions and sauté for 5-6 minutes.
  • Once onions are softened, add garlic, potatoes, carrots, salt, and pepper and stir well. Cook for 5 minutes, stirring occasionally.
  • Add roasted beets, apple, and broth to the pot. Bring to a boil, then lower to medium heat and cover. Simmer for 20 minutes, until potatoes are tender.
  • Carefully transfer soup to a heat safe blender and blend until smooth and creamy. Add lemon juice and milk and blend for another 30 seconds. Alternatively, keep the soup in a pot and blend with an immersion blender.
  • Taste and adjust seasoning as desired. Pour soup back into the pot and stir in the fresh dill. Cook for additional 5 minutes over low heat.
  • Serve hot topped with a drizzle of olive oil, fresh dill and bread.

Nutrition Facts : Calories 172 calories, Sugar 8.2 g, Sodium 1064.1 mg, Fat 8.5 g, SaturatedFat 1.1 g, TransFat 0 g, Carbohydrate 23.3 g, Fiber 4 g, Protein 2.6 g, Cholesterol 0 mg

CREAMY BEET SOUP WITHOUT ALL THE CREAM



Creamy Beet Soup Without All the Cream image

This is a vibrant color of soup, deep crimson-red as only beets can be. And the taste is pure beet. The creaminess of this soup comes from the potato that is cooked with the beets -- there is no cream at all in the soup so the calorie count is light. I've eaten this hot, but it would be equally good cold, which would make it a wonderful soup for summer. Recipe from Cooking Light which calls this a "rich velvety soup which is a mild version of borscht -- without the cabbage."

Provided by Lorraine of AZ

Categories     Vegetable

Time 50m

Yield 8 serving(s)

Number Of Ingredients 11

1 teaspoon olive oil
1 cup chopped onion
4 cups fat-free low-sodium chicken broth
2 cups water
1/2 teaspoon salt
1/8 teaspoon pepper
3 beets, peeled and halved (I quartered mine)
1 medium baking potato, peeled and halved crosswise (I quartered mine)
1 bay leaf
1 teaspoon lemon juice
8 teaspoons reduced-fat sour cream (I used 3 tablespoons)

Steps:

  • Heat the oil in a dutch oven or large saucepan over medium-high heat. Add the onion and sauté 3 minutes or until tender.
  • Add broth and next 6 ingredients. Bring to a boil, reduce heat and simmer uncovered 20 minutes or until the beets and potato are tender. Be sure to discard bay leaf at this point.
  • Puree mixture using an immersion blender. You may also use a blender or food processor, being sure to process in 3 batches. The blender will probably give the smoothest results, but I thought the immersion blender gave satisfactory results (plus was easy to use). Return pureed mixture to the pot if necessary. Warm soup over low heat 5 minutes. Remove and stir in lemon juice.
  • Remove 1/2 cup of the soup and transfer this into a small bowl. Combine it with the sour cream, stirring with a whisk.
  • Ladle the soup into individual bowls and top each serving with one tablespoon of the sour cream mixture. Using the tip of a knife, swirl the sour cream, making a pretty design.
  • This recipe makes 8 servings (3/4 cup each) at 74 calories.

CREAMY BEET SOUP



Creamy Beet Soup image

This soup From Swanson® Broth is easily made from ingredients in the pantry and sure to delight with its rich color and distinctive flavor.

Provided by FLKeysJen

Categories     Potato

Time 30m

Yield 8 serving(s)

Number Of Ingredients 9

2 tablespoons butter or 2 tablespoons margarine
3 medium onions, chopped (about 1 1/2 cups)
1 potato, peeled and chopped (about 1 cup)
1 garlic clove, minced
2 (14 1/2 ounce) cans sliced beets, undrained
3 cups low-fat chicken broth
1 tablespoon chopped fresh dill weed or 1 teaspoon dried dill weed
1/4 teaspoon ground black pepper
sour cream, to garnish (skip for vegan version)

Steps:

  • Heat the butter in a 4-quart saucepan over medium heat. Add the onions and cook until they're tender-crisp. Add the potato and garlic and cook for 1 minute.
  • Drain the liquid from the beets and reserve 1 cup beet juice. Add the beets and broth to the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes more or until the potato is tender.
  • Place 1/2 of the broth mixture into an electric blender or food processor container. Cover and blend until smooth. Pour into a medium bowl. Repeat the blending process with the remaining broth mixture. Return all of the pureed mixture to the saucepan. Stir in the reserved beet juice, dill and black pepper. Cook over medium heat until the mixture is hot.
  • Serve with sour cream.

Nutrition Facts : Calories 109.6, Fat 3.1, SaturatedFat 1.9, Cholesterol 7.6, Sodium 103.2, Carbohydrate 19.3, Fiber 3.3, Sugar 10.2, Protein 2.7

CREAMY ROASTED BEET SOUP



Creamy Roasted Beet Soup image

Provided by Food Network

Time 40m

Yield 6 servings

Number Of Ingredients 10

1 pound (about 3) beets, roasted, peeled and sliced
1 cup minced onion
3 tablespoons butter
4 cups chicken broth
1 fresh thyme or 1/2 teaspoon dried
1 bay leaf
Salt and pepper
1/2 cup heavy cream
2 to 3 tablespoons red wine vinegar
Lightly whipped cream and dill sprigs for garnish (optional)

Steps:

  • In a large saucepan set over moderate heat cook beets and onion in butter, stirring occasionally, for 5 minutes. Add broth, thyme, bay leaf and salt and pepper to taste and simmer soup, covered, for 15 minutes. Discard bay leaf. Transfer to a food processor or blender and puree, in batches if necessary, until smooth. Return soup to saucepan, stir in cream and vinegar and bring soup to a simmer, stirring, until heated through. Garnish each serving with cream and dill, if desired.;

CREAMY BEET WITH DILL SOUP



Creamy Beet With Dill Soup image

A pureed vegetable soup can be an impressive, easy and affordable first course for an elegant dinner, or even a light dinner on its own with salad and bread.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Yield 8

Number Of Ingredients 13

2 tablespoons olive oil
1 ½ pounds raw beets, cut into 1-inch chunks
1 large onion, cut into large dice
1 tablespoon butter
1 pinch sugar
3 large garlic cloves, thickly sliced
1 teaspoon toasted caraway seeds*
⅛ teaspoon cayenne pepper
3 cups chicken broth, homemade or from a carton or can
2 tablespoons fresh dill
1 ½ cups half-and-half (or whole milk)
Salt and freshly ground pepper, to taste
Garnish: chopped hard-cooked egg

Steps:

  • Heat oil over medium-high heat in a large, deep saute pan until shimmering.
  • Add beets, then onion; saute, stirring very little at first, then more frequently, until squash start to turn golden brown, 7 to 8 minutes.
  • Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
  • Add caraway seeds and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
  • Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until beets are tender, about 10 minutes.
  • Using an immersion blender or traditional blender, puree (adding fresh dill) until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
  • Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.

Nutrition Facts : Calories 152.4 calories, Carbohydrate 12.8 g, Cholesterol 26.2 mg, Fat 10.4 g, Fiber 2.9 g, Protein 3.3 g, SaturatedFat 4.7 g, Sodium 101.4 mg, Sugar 6.8 g

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