For these cold, rainy, and even snowy days, there’s nothing more comforting than a warm bowl of creamy soup with a side of soft and crunchy bread or crackers.
I don’t make this soup nearly as often as I should but I’m always so glad when I do.
This beetroot soup is creamy, silky smooth, and packed with flavor! The mix of spices, onion, garlic, and ginger as a base creates a delicious flavor and aroma.
Beetroot soup is also great when you need something quick for meal prep. I always like to add some protein into the mix. It pairs perfectly with some edamame.
Yield: 4 servings
Prep time: 10 min
Cooking time: 30 min
Total time: 40 min
1 bunch of beetroot (approx 8-10 beets)
1 yellow onion
3 cloves of garlic
2 cans beets (15 oz each)
1 cube vegetable bouillon
1-inch piece of ginger
1 tsp paprika
1 tsp cumin
1 tsp adobo seasoning
A drizzle of olive oil
4 cups of water
Salt and pepper to taste
A splash of balsamic vinegar
Edamame for garnish (optional)
Chop the beets into medium pieces.
Chop the onion into small pieces.
Mince the garlic.
Mince the ginger.
Heat a large pot. Once it’s hot, add a drizzle of olive oil and add the onion, garlic, paprika, cumin, adobo seasoning, and salt and pepper to taste. Cook for 5 minutes or until the onion is translucent.
Add the beets, vegetable bouillon, ginger, 2 cans of beets (without the liquid), and 4 cups of water. Cook partially covered over medium heat for 30 minutes.
Once the vegetables are tender, remove the pot from the heat and add a splash of balsamic vinegar. Use a hand blender and blend until smooth. Alternatively, transfer to a regular blender and blend until smooth.
Garnish with edamame and a squeeze of lime juice. And that’s it! Serve it with a side of salad or warm bread.
Store in airtight containers for up to a week.
For an even creamier version, add a can of unsweetened coconut milk.
$7.50. This takes into account the measurements listed in the ingredients section and for the main ingredients only. It does not include seasoning.
* Beets are high in vitamins and minerals and low in calories and fat. They contain inorganic nitrates and pigments, both of which have several health benefits, as well as a high concentration of nitrates, which have a blood pressure-lowering effect. This may lead to a reduced risk of heart attacks, heart failure, and stroke. Also, eating beets may enhance athletic performance by improving oxygen use.
*Onions have antioxidant and anti-inflammatory effects and have been linked to lower blood sugar levels and improve bone health. They consist mostly of water, carbs, and fiber, which can feed the friendly bacteria in your gut, though they may cause digestive problems in some people. Onions also contain decent amounts of vitamin C, folate, vitamin B6, and potassium. They’re also rich in plant compounds and antioxidants, especially quercetin and sulfur-containing compounds. Colorful varieties, such as yellow or red ones, pack more antioxidants than white ones.
Did you try this easy beet soup recipe?
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