Beet Soup
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.
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.
Nutrition
Calories: 213kcalCarbohydrates: 34gProtein: 5gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 947mgPotassium: 1021mgFiber: 9gSugar: 23gVitamin A: 3017IUVitamin C: 17mgCalcium: 65mgIron: 2mg
Did you make this recipe?Let me know in the comments how it went!