This velvety beet soup recipe turns vibrant beets into a silky smooth, dairy-free soup that's spiked with lemon juice. Serve it with fresh bread or homemade gluten free cornbread.
Beets are one of those vegetables I do truly love but when I buy them I too often let them languish in the drawer because it seems like too much work to prepare them (not true but for some reason I can't shake this personal fallacy). I had a bunch of very nice-looking beets that had been kicking around for awhile and I knew I'd - finally - better make good use of them before they went bad. Fortunately, beets, like many root vegetables, are quite forgiving and long-lasting. I don't know exactly how long they'd been in my possession but they were sprightly enough that I decided to use them in a soup.
Beet soup is perhaps not on anyone's favorites list (or maybe it is, I don't know), at least it certainly was not on mine. But it's so good!
The best part about this beet soup recipe is the lemon juice. The bright citrus contrasts with the mellowness of the beets to make this soup interesting and different than any beet soup I've had before.
This beet soup is so creamy yet you don’t need a lick of cream or a whisper of sour cream and I wouldn’t recommend going there. Still — if you hanker for a bit of plain yogurt atop each bowl I couldn’t fault you.
Beet Soup
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion , chopped
- 2 cloves garlic , chopped
- Salt and black pepper
- 2 ½ pounds beets , peeled, ends trimmed, and roughly chopped
- 4 small to medium white or red potatoes , peeled and roughly chopped
- 1 medium carrot , peeled and roughly chopped
- 3 cups vegetable broth
- 3 cups water
- Juice of ½ lemon , plus more to taste
Instructions
- Heat the oil in a large soup pot over medium heat. Add the onion and garlic and season with salt and pepper. Cook, stirring frequently, until softened, 5 to 7 minutes. Add the beets, potatoes, and carrot and cook, stirring constantly, for 2 minutes, then add the stock.
- Bring to a boil, then cover and reduce the heat so the mixture simmers gently. Cook until the vegetables are fully tender, 20 to 30 minutes. Add the lemon juice and purée with an immersion blender or in a blender. Taste and adjust the seasoning, and serve hot.
Donny_P says
It made me smile to read the words, "our rather enormous house" written by the woman who literally wrote the articles on making big things (and events) in micro places. It's funny where life leads us.
Anne says
Is it weird that I read this and think about the things I did (and occasionally still do) hate about living in San Francisco? (Yes, probably, as they are far from the same.)
But, if it makes you feel any better, I find SF city living avec babe is hard: I can't take V to the park after afternoon nap because I hate crossing Caesar Chavez/Potrero near dark. The last time we went to the small park near our house there was a fistfight (terrifying!). We can't use our backyard because of psycho cats/dog owned by our neighbors. It took an hour in the car to get a sick V to the doctor last week. Babysitters are expensive. By now, most every mom I know works, so play dates are less frequent & days long.
Morocco is Morocco is Morocco, but mothering a wee one is hard! I used to think it would be easier in Salt Lake or Portland. But now I think I'd just trade one set of things for another. How's that for a positive perspective ;)
xx
Helen SPiridakis says
Quite a blog....full of feelings and truth about living abroad. The adventure turns into reality which makes up 99.9% of real life. Bravo to you for being honest and clear. This blog truly gives a picture of what life is like In Casa. Write on!