7 Beetroot Soup Recipes to Nourish Your Body and Soul

Introduction

Beetroot, with its vibrant crimson hue and earthy flavor, is a nutritional powerhouse that deserves a spot in every healthy kitchen. Its versatility extends from salads to smoothies, but it truly shines in the realm of soups. Whether you seek a warm and comforting bowl on a chilly evening or a refreshing lunch option, beetroot soup offers endless possibilities.

Recipe 1: Classic Beetroot Soup with Ginger and Orange

Ingredients:

• 1 pound beetroot, peeled and chopped
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 tablespoon olive oil
• 4 cups vegetable broth
• 1 tablespoon grated fresh ginger
• Juice of 1 orange
• Salt and pepper to taste

Instructions:

1. Heat the olive oil in a large pot.
2. Add the onion, carrots, and celery and sauté until softened, about 5 minutes.
3. Stir in the beetroot and cook for an additional 5 minutes.
4. Add the vegetable broth, ginger, and orange juice.
5. Bring to a boil, then reduce heat and simmer for 30 minutes, or until the beetroot is tender.
6. Use an immersion blender or regular blender to puree the soup until smooth.
7. Season with salt and pepper to taste.

Recipe 2: Roasted Beetroot Soup with Goat Cheese and Walnuts

Ingredients:

• 1 pound beetroot, peeled and cut into wedges
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 4 ounces goat cheese
• 1/2 cup chopped walnuts

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss the beetroot with olive oil, salt, and pepper.
3. Spread on a baking sheet and roast for 30 minutes, or until tender.
4. Heat the olive oil in a large pot.
5. Add the onion and garlic and sauté until softened, about 5 minutes.
6. Add the chicken broth and roasted beetroot.
7. Bring to a boil, then reduce heat and simmer for 15 minutes.
8. Use an immersion blender or regular blender to puree the soup until smooth.
9. Stir in the goat cheese and walnuts.
10. Season with salt and pepper to taste.

Recipe 3: Chilled Beetroot Soup with Cucumber and Mint

Ingredients:

• 1 pound beetroot, peeled and chopped
• 1 cucumber, peeled and chopped
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1 cup plain yogurt
• 1 cup buttermilk
• 1/4 cup chopped fresh mint
• Salt and pepper to taste

Instructions:

1. Combine the beetroot, cucumber, onion, and garlic in a blender.
2. Puree until smooth.
3. Add the yogurt, buttermilk, mint, salt, and pepper.
4. Blend until well combined.
5. Chill the soup for at least 4 hours, or overnight.
6. Serve cold, garnished with fresh mint leaves.

Recipe 4: Creamy Beetroot Soup with Horseradish

Ingredients:

• 1 pound beetroot, peeled and chopped
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 tablespoon butter
• 4 cups vegetable broth
• 1 cup milk
• 1/4 cup heavy cream
• 1 tablespoon grated horseradish
• Salt and pepper to taste

Instructions:

1. Melt the butter in a large pot.
2. Add the onion, carrots, and celery and sauté until softened, about 5 minutes.
3. Stir in the beetroot and cook for an additional 5 minutes.
4. Add the vegetable broth and bring to a boil.
5. Reduce heat and simmer for 30 minutes, or until the beetroot is tender.
6. Use an immersion blender or regular blender to puree the soup until smooth.
7. Stir in the milk, heavy cream, horseradish, salt, and pepper.
8. Heat through until warmed, stirring occasionally.

Recipe 5: Spiced Beetroot Soup with Cumin and Coriander

Ingredients:

• 1 pound beetroot, peeled and chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne pepper
• 4 cups chicken broth
• 1/2 cup plain yogurt
• Fresh cilantro for garnish

Instructions:

1. Heat the olive oil in a large pot.
2. Add the onion, garlic, cumin, coriander, turmeric, and cayenne pepper.
3. Cook until the spices are fragrant, about 2 minutes.
4. Stir in the beetroot and cook for an additional 5 minutes.
5. Add the chicken broth and bring to a boil.
6. Reduce heat and simmer for 30 minutes, or until the beetroot is tender.
7. Use an immersion blender or regular blender to puree the soup until smooth.
8. Stir in the yogurt.
9. Garnish with fresh cilantro leaves.

Recipe 6: Beetroot Soup with Barley and Feta

Ingredients:

• 1 pound beetroot, peeled and chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup pearl barley
• 4 cups vegetable broth
• 1/2 cup plain yogurt
• 1/2 cup crumbled feta cheese
• Salt and pepper to taste

Instructions:

1. Heat the olive oil in a large pot.