Friday, May 8, 2015

In the Kitchen: Beet Soup Recipe

Beets are one of those foods you either typically love or hate. As one who previously despised beets, I'm surprised to be sharing with you a recipe I found to be quite savory. Not only did it taste good, but it froze beautifully as well. I'll be using it as one of go-to convenience freezer foods in the future. So here's how you make it:
  • Cut into chunks and roast one beet in the oven on 400 degrees, sprinkled with olive oil, salt and pepper. Remove from oven once a fork can easily pierce the beet.
  • While beet is roasting boil one large red potato.
  • When beet is almost done roasting begin roasting 3 garlic cloves and 3 shallots.
  • Dice cooked potato and add to a simmering pot of veggie broth, then add roasted beet, garlic, shallots
  • Season soup with thyme, parsley, salt, and pepper to taste
  • Add 1 tbsp of balsamic vinegar (or more if you'd like) and continue simmering for a few minutes.
  • Take cooked soup of stove and puree in blender or with stick blender
  • Garnish soup with extra parsley, olive oil, and balsamic. You can also add pieces of goat cheese   if non-vegan.
This pairs well with garlic bread. Enjoy!


  1. This sounds so yummy! I have never liked beets and I am 55! Now, I am just lovin' them! Roasted, then sliced with a drizzle of olive oil and some feta on top. Delicious! Even the husband likes them and he is a bit picky when it comes to veggies. Thanks for posting this. Diana

  2. It's yummy.and healthy..
    Learn to make veg fried rice in simple steps here.