Reviewed: Mar. 29, 2012

Simple and satisfying.

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Reviewer:

Elsa:)

Cooking Level: Intermediate

Home Town: Williams Lake, British Columbia, Canada

Living In: Kelowna, British Columbia, Canada

Reviewed: Mar. 19, 2012

Absolute heaven,this soup!I did add carrots,potatoes,and the beet leaves.and sooo healthy.i will make this for years to come.

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Reviewer:

Thin1

Reviewed: Mar. 4, 2012

I got a bunch of beets in a box of produce this week and I wasn't sure what to do with them so I tried this. I was pleasantly surprised with how it turned out. I followed the recipe except that I used chicken stock. If you're a beet person, then I'm sure you'll like this!

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Reviewer:

AnnMarie413

Cooking Level: Intermediate

Reviewed: Feb. 20, 2012

My family just tried this beet soup for dinner for the first time. My 6-year-old son said, "I could eat this soup for lunch EVERY DAY and not get bored...for at least six days!" I added two small potatoes, grated carrots, and chopped celery as some of the reviewers had suggested, and mashed it by hand instead of pureeing it - my family prefers slightly chunky soup. (We also skipped the cream, since my husband is dairy-free and I discovered at the last minute that my cream had turned.) I'd been worried that the soup would be bland, but my fears were unfounded. What rich layers of flavor. If you like beets, I highly recommend this recipe!

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Reviewer:

cookincarla

Reviewed: Feb. 7, 2012

Sooo good. The only change I made was to use veggie stock instead of beef to make it vegetarian, and I added more stock as I let the beets cook for an hour. I used a dash of 1/2 and 1/2 instead of heavy cream to make it even healthier.

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Reviewer:

HeatherLilly

Home Town: Amissville, Virginia, USA

Reviewed: Jan. 20, 2012

This was an easy, delicious recipe. I doubled it, cut out the heavy cream and added a potato to make the soup a bit thicker, and served with some crumbled goat cheese. The goat cheese goes SO well with beets! I chopped the beets into relatively small pieces and had no problem cooking them in the time stated in the recipe. This also froze well! With the potato and doubling the recipe, it made 5 hearty servings.

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Reviewer:

Danielle

Reviewed: Nov. 26, 2011

A bit too thick in my opinion, seemed more like a liquidy mashed beet. I would try again but will add more broth.

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Reviewer:

StrandedInPoland

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Reviewed: Oct. 20, 2011

I loved it! Great flavor and texture. I chopped the beets (and a parsnip and a few carrots) in my food processor. Shortened the cooking time.

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Reviewer:

Fireskye

Cooking Level: Intermediate

Living In: Chino Valley, Arizona, USA

Reviewed: Oct. 4, 2011

I roasted the beets with some garlic cloves first, added 3 celery stalks, 1 carrot, 1 teaspoon of caraway seeds, 1 more cup of beef broth and 1 cup of water. Used sour cream instead of heavy cream at the end. YUM!!

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Reviewer:

SARAHCOGAN

Cooking Level: Expert

Living In: Bronx, New York, USA

Reviewed: Sep. 20, 2011

great soup. I roasted the beets with a bit of olive oil, then after they cooled peeled them. I used veggie broth instead of beef. After I pureed it all together add some salt and pepper to taste. Instead of cream I garnished with chopped spinach and goat cheese.

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