Recipe by DEELIGHTUK
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
beets, peeled and chopped
salt and freshly ground pepper
The soup came out a delicious colour and texture (although as other users mentioned, it DOES take about 40-45min to cook the beets through). Since I had some other vegetables to use up, I added one carrot and two sticks of celery (all grated) to the beets as they were boiling, then blended it all together.
You'll need to serve this soup with something else (ie, crusty bread), as it's not quite filling enough on its own.
After cooking for 30 minutes, the broth had great flavor. Then I blended the soup and it had the consistency of thick grainy pudding. It would have been great if I had not put it in the food processor. What a waste of beets. I even added some more beef stock to try to smooth things out and it was still grainy.
Delicious! One of the best soup recipes I've ever made. I made the recipe with chicken broth instead of beef stock, and it made the soup a bit lighter.
We had some beets in our produce co-op that we didn't know what to do with. This recipe was great! We didn't have enough beets so we added some potatoes too. Easy and yummy!
I made this in my VitaMix in about 7 minutes. I micro'd the stock and then blended on high with the raw beets. I sauteed the rest and added to the mixture. It was yummy!! Even my 7 year old vegetable hating daughter had several spoonfulls.
I just discovered a new love for beets! I sliced the beets thin, which allowed the cooking time to stay closer to the approximated 20-25 minutes.
Great option for beets in a healthy dish. But make sure your beets are fully cooked otherwise you will get a grainy/lumpy cream.
This soup was decent. I made it exactly as stated but I also added a shallot to the onions and garlic. It needed at least 45 mins for the simmering. I saved time by pureeing the soup with my hand-held cuisinart mixer. It left it somewhat chunky. Oh, this also makes nowhere near the serving amount listed (4). I'm a light eater and its perfect for me: one bowl tonight, and one left over for work tomorrow. If this was a for a main course or a hearty eater, this recipe would easily be a single serving, and not the four listed. That said I will probably make this again, because beets are really good for you.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 229
** Calories from Fat: 148
Rhubarb adds its tangy flavor to everything from salsa to lemonade. Don't forget the pie.
Warm weather calls for a cold, fruity smoothie. Choose from over 400 refreshing recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make an authentic beet and sausage soup straight from the Ukraine.
Vegetable soup made decadent with bacon.
A filling, satisfying, cheesy onion soup that really warms you up, deliciously.